Description
Spinach Artichoke Butter Beans are a creamy, comforting one-skillet meal packed with tender butter beans, fresh spinach, and flavorful artichoke hearts. Everything comes together in a delicious garlic, Greek yogurt, and Parmesan sauce. Ready in just 30 minutes, this easy vegetarian dinner is perfect for busy weeknights and tastes amazing with toasted bread!
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, grated
- 1 can artichoke hearts (14 oz / 400 g), drained and roughly chopped
- 2 cans butter beans (15 oz / 400 g each), drained and rinsed
- 1½ cups reduced-sodium vegetable broth, plus more as needed
- 2 tablespoons all-purpose flour
- 1 teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 5 ounces fresh spinach
- ¾ cup Greek yogurt, preferably 5% or 2%
- ½ cup finely grated Parmesan cheese
- ½ teaspoon salt
- Black pepper, to taste
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook for 4–5 minutes until softened.
- Stir in the grated garlic, dried oregano, and red pepper flakes. Cook for about 30 seconds until fragrant.
- Add the drained and chopped artichoke hearts. Sauté for approximately 2 minutes to remove excess moisture.
- Stir in the drained and rinsed butter beans. Season with salt and black pepper.
- In a separate bowl, whisk the vegetable broth and flour until completely smooth.
- Pour the broth mixture into the skillet and stir to combine.
- Bring everything to a gentle simmer and cook for 4–5 minutes until the sauce thickens and coats the beans.
- Add the fresh spinach a handful at a time, stirring until wilted, about 2 minutes.
- If the sauce becomes too thick, add a little extra vegetable broth until it reaches your preferred consistency.
- Turn off the heat and allow the bubbling to stop.
- Stir in the Greek yogurt and grated Parmesan until the sauce becomes smooth and creamy.
- Taste and adjust the salt and black pepper as needed.
- Serve warm with toasted bread for scooping up the delicious sauce.
Notes
- Serve with toasted bread: Crusty sourdough, French baguette, or garlic bread is perfect for soaking up the creamy sauce.
- Add a fresh garnish: Sprinkle chopped parsley, fresh basil, or extra Parmesan over the beans before serving.
- Pair with a salad: Serve alongside a simple green salad, cucumber salad, or roasted vegetables.
- Make it a complete meal: Enjoy it with rice, quinoa, couscous, or roasted potatoes.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Warm gently in a skillet over low heat, adding a splash of vegetable broth to loosen the sauce. Avoid boiling after adding the yogurt.
- Freezing: Freezing is not recommended because Greek yogurt can separate and become grainy after thawing.
- Make ahead: Chop the onion, garlic, and artichokes ahead of time. You can also rinse and drain the beans in advance.
- Adjust consistency: Add vegetable broth if the sauce becomes too thick during storage or reheating.