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Creamy Sun-Dried Tomato White Beans with Spinach and Parmesan Recipe

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4.2 from 7 reviews

A creamy, flavorful one-pot dish featuring sun-dried tomatoes, white beans, and spinach, enriched with cream and parmesan for a comforting vegetarian meal that’s perfect for quick weeknight dinners.

Ingredients

Base Ingredients

  • 1 tablespoon of oil from the sun-dried tomato jar
  • 1 small onion, finely diced
  • 3 garlic cloves, crushed
  • 1 teaspoon salt

Flavoring & Seasonings

  • 1/2 cup sun-dried tomatoes, chopped
  • 1 tablespoon dried thyme
  • 1 teaspoon chili flakes (or red pepper flakes)

Dairy & Beans

  • 1/2 cup cream (regular heavy cream, sour cream or your favorite plant-based alternative)
  • 2 cans of white beans (400g/14oz each), with liquid
  • 1/2 cup finely grated parmesan, plus another 1 tablespoon to garnish

Greens & Garnish

  • 2 cups spinach leaves, chopped
  • 1 tablespoon chili oil, to serve

Instructions

  1. Cook the onion and garlic: Heat 1 tablespoon of the sun-dried tomato oil in a high-sided pan over medium heat. Add the finely diced onion and 1 teaspoon of salt, cooking and stirring for about five minutes until the onion softens and becomes translucent. Add the crushed garlic cloves and stir them through the onions to release their aroma.
  2. Add sundried tomatoes and cream: Stir in ½ cup of chopped sun-dried tomatoes, 1 tablespoon of dried thyme, and 1 teaspoon of chili flakes or red pepper flakes. Mix well, then pour in ½ cup of cream. Stir again to combine all the flavors evenly.
  3. Add the white beans: Add the two cans of white beans along with their liquid, which helps create a luscious sauce. If you prefer drained beans, add a little water to loosen the sauce. Add ½ cup of grated parmesan and stir everything together. Let the beans simmer for about five minutes to slightly thicken the sauce.
  4. Add the spinach: Scatter the chopped spinach leaves into the pan and mix them through the beans. The spinach will wilt and reduce in size significantly. Season with freshly ground black pepper, taste, and add additional salt if needed to balance the flavors.
  5. Garnish and serve: Drizzle 1 tablespoon of chili oil over the beans, then scatter over the remaining 1 tablespoon of parmesan as a garnish. Serve the dish hot, ideally with fresh bread like no-knead chili cheese focaccia, rosemary parmesan bread, or garlic flatbreads for mopping up the creamy sauce.

Notes

  • Using the oil from the sun-dried tomato jar adds extra flavor compared to plain oil.
  • The starchy liquid from the canned beans helps create a creamier sauce, similar to pasta water.
  • You can substitute cream with sour cream or plant-based alternatives to suit dietary preferences.
  • Spinach wilts down significantly; feel free to adjust the quantity according to your preference.
  • Adjust chili flakes and chili oil to your preferred spice level.
  • This recipe pairs wonderfully with crusty or flavored breads for dipping.

Find it online: https://bitezly.com/creamy-sun-dried-tomato-white-beans-with-spinach-and-parmesan-recipe/