Greek Yogurt Marry Me Butter Beans (Printable)
Creamy butter beans in a tangy tomato yogurt sauce with sun-dried tomatoes and herbs. Ready in 35 minutes.
# What goes in:
→ Beans & Dairy
01 - 2 cans (15 oz each) butter beans, drained and rinsed
02 - 1 cup Greek yogurt (full-fat or 2%)
→ Vegetables
03 - 1 medium yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 cup cherry tomatoes, halved
06 - 1/3 cup sun-dried tomatoes in oil, chopped
07 - 2 cups baby spinach, roughly chopped
→ Liquids
08 - 1/2 cup vegetable broth
09 - 1 tablespoon olive oil
→ Spices & Seasonings
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 1/4 cup fresh basil, chopped
15 - Lemon wedges (optional)
# Directions:
01 - Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the cherry tomatoes and sun-dried tomatoes, cook for 4-5 minutes until the tomatoes begin to soften.
04 - Sprinkle in the oregano, thyme, and red pepper flakes. Stir to combine.
05 - Pour in the vegetable broth and bring to a gentle simmer.
06 - Add the butter beans and spinach. Stir and cook for 4-5 minutes until the spinach wilts and the beans are heated through.
07 - Reduce the heat to low. Stir in the Greek yogurt until the sauce is creamy and well combined. Season with salt and pepper to taste. Warm through gently, but do not let the yogurt boil.
08 - Remove from heat. Garnish with fresh basil and serve with lemon wedges if desired.
# Expert Advice:
01 -
- It comes together in about 30 minutes but tastes like something you simmered all afternoon
- The Greek yogurt makes the sauce impossibly creamy without any heavy cream
02 -
- Never let the sauce boil after adding the yogurt or it will separate and become grainy
- Drain and rinse the beans thoroughly or the sauce will be too thin and starchy
03 -
- Room temperature yogurt incorporates more smoothly than cold yogurt
- Taste the beans before adding salt since the sun-dried tomatoes are already quite salty