This dish arrived in my life on a rainy Thursday when I needed something fast, comforting, and impossibly flavorful. The combination of oil-packed sun-dried tomatoes, garlic, and a kiss of cream transformed humble canned butter beans into something that tasted like a small celebration in a bowl. I discovered this direction while cleaning out my pantry and realized a quick skillet approach produced a sauce so silky that everyone at the table paused mid-bite and asked for more. It has become my go-to when I want dinner on the table in under half an hour without sacrificing depth of flavor.

What makes this version special is the balance between bright, tangy sun-dried tomatoes and the richness of Parmesan and heavy cream. The beans give a tender, almost buttery mouthfeel while still providing substance, and the wilted spinach brings a fresh, peppery contrast. The technique of lightly mashing some of the beans to thicken the sauce is simple but transformative: it creates body without needing flour or corn starch, and keeps the dish naturally gluten-free. Serve it with crusty bread or over pasta, and you have a weeknight winner that somehow feels like a small indulgence.

Ingredients

• Olive oil or sun-dried tomato oil (2 tablespoons): Use the oil from an oil-packed sun-dried tomato jar if you have it — it adds concentrated tomato aroma and extra depth. High-quality extra virgin olive oil works well too.
• Butter (1 tablespoon): Adds richness and helps brown the onion gently. European-style butter gives slightly more flavor, but any salted or unsalted butter is fine.
• Red onion (1/2 cup, diced): Look for a firm, glossy onion; dice finely so it softens quickly and melts into the sauce.
• Garlic (4 cloves, minced): Fresh garlic is essential — it provides the aromatic backbone. Use a microplane or mince finely for even distribution.
• Tomato paste (1 tablespoon): Cooked briefly to deepen its flavor; this small amount boosts umami and gives color to the sauce.
• Sun-dried tomatoes, oil-packed (1/2 cup, roughly chopped): Choose oil-packed varieties for softness and concentrated flavor. Chop roughly so pieces remain chunky in the sauce.
• Dried oregano & basil (1 teaspoon each): Dried herbs hold up well in this quick sauce and give a pleasant herbal warmth.
• Red pepper flakes (1/2 teaspoon): Provides a gentle heat; adjust to taste.
• Salt & black pepper (1 teaspoon salt, 1/2 teaspoon pepper): Season gradually and adjust at the end.
• Chicken broth (1 cup): Adds savory liquid — vegetable broth works for a vegetarian version and keeps the flavor balanced.
• Butter beans (30 ounces, two 15-ounce cans, drained and rinsed): Also labeled as lima beans; they have a soft, buttery texture ideal for this preparation.
• Spinach (3 cups, packed): Baby spinach wilts quickly and blends into the sauce; feel free to add more for a greener dish.
• Heavy cream (1/2 cup): Finishes the sauce with silkiness; for a lighter version use half-and-half or whole milk with a slightly thicker slurry.
• Parmesan cheese (1/2 cup freshly grated, plus extra): Freshly grated Parm melts smoothly and provides essential umami — pre-grated can be used but freshly grated yields the best texture.

Instructions

Warm the fats and soften the onion: Heat 2 tablespoons oil (olive or oil from the sun-dried tomato jar) and 1 tablespoon butter in a large skillet over medium heat. Once the butter has melted and the oil shimmers, add 1/2 cup diced red onion and cook 3 to 4 minutes until translucent and softened but not browned. Stir frequently to avoid crisping; you want sweetness, not char. Build the aromatic base: Add 4 cloves minced garlic and cook 30 seconds until fragrant — watch carefully to keep garlic from burning. Stir in 1 tablespoon tomato paste and cook for about 1 minute, stirring constantly; this step caramelizes the paste, removing rawness and deepening the tomato flavor. Add sun-dried tomatoes and seasonings: Stir in 1/2 cup chopped oil-packed sun-dried tomatoes, 1 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for another minute to bloom the dried herbs and marry the flavors. Simmer with broth and beans: Pour in 1 cup chicken broth and add 30 ounces drained butter beans. Bring to a gentle simmer, then reduce heat to low and let the mixture simmer 5 to 7 minutes so the beans warm through and the flavors meld. Thicken by mashing: Using the back of a spoon, gently mash about 1/2 cup of the beans against the side of the skillet (or scoop a portion into a small bowl and mash, then return them). Stir the mashed beans into the sauce — this natural thickening creates a creamier consistency without thickeners. Wilt the greens: Add 3 cups packed spinach and cook, stirring occasionally, just until wilted, about 2 to 3 minutes. The greens will release a bit of liquid that melds with the sauce. Finish with cream and cheese: Remove the skillet from heat and immediately stir in 1/2 cup heavy cream and 1/2 cup freshly grated Parmesan until the cheese melts and the sauce becomes silky. Taste and adjust seasoning with more salt and pepper as needed. Serve: Spoon into bowls or serve over short pasta, polenta, or toasted bread. Garnish with extra Parmesan and fresh basil if available. Serve hot.

Storage Tips

Store cooled leftovers in airtight glass containers in the refrigerator for up to 3 days. For freezing, portion the dish into meal-sized freezer-safe containers or heavy-duty resealable bags and freeze up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce tightens. Avoid high heat which can separate the cream — a gentle simmer and frequent stirring will restore a silky texture.

Ingredient Substitutions

For a vegetarian version, swap chicken broth for vegetable broth and use a plant-based butter substitute. Replace heavy cream with half-and-half or a 1:1 mixture of milk and Greek yogurt for lighter creaminess — add yogurt off heat to prevent curdling. If you only have dry-packed sun-dried tomatoes, rehydrate them in warm water for 10 minutes before chopping. Cannellini beans can substitute for butter beans with minimal change in texture.

Serving Suggestions

Serve the mixture over cooked short pasta such as penne or orecchiette, or spoon it onto toasted sourdough slices for a rustic open-faced meal. Pair with a simple green salad dressed in lemon vinaigrette to cut through richness. For a heartier plate, serve alongside roasted chicken or grilled sausages. Garnish with extra Parmesan and torn fresh basil or a drizzle of the reserved sun-dried tomato oil for shine.

Cultural Background

While not an historic Tuscan classic, this preparation is inspired by rustic Italian peasant cooking where beans, greens, and preserved tomatoes were combined to make nourishing meals from pantry staples. Sun-dried tomatoes offer the concentrated taste of summer tomatoes preserved for winter, a common technique in Mediterranean cuisines. The marriage of beans and greens is timeless across Italian regions, reflecting a tradition of stretching simple ingredients into comforting, flavorful dishes.

Seasonal Adaptations

In spring, amp up the greens with arugula or swiss chard for a peppery finish. In summer, add fresh cherry tomatoes and basil for brightness and reduce the cream by a quarter to keep the dish lighter. For autumn and winter, stir in roasted red peppers or kale and increase the Parmesan for deeper umami. Holiday gatherings can be elevated by serving this as a side to roasted meats or as part of a vegetarian spread.

Meal Prep Tips

Make the base sauce ahead by completing steps through simmering the beans and mashing. Cool and refrigerate up to 48 hours, then reheat gently and finish with spinach, cream, and cheese just before serving. Portion into microwave-safe containers for grab-and-go lunches; reheat on medium power and stir in a splash of broth if the sauce looks tight. Use glass containers with tight lids to keep flavors crisp in the fridge.

Give this a try next week and tweak it to your taste. Whether you serve it for a quiet dinner or bring it to a friend in need, it’s a dependable, heartwarming plate that celebrates pantry simplicity and big flavor. Enjoy making it your own.