If you're a lover of spinach artichoke dip (which let's be real, who isn't?), then this is the bean dinner recipe for you! Combine some canned butter beans, aromatics, heavy cream, artichoke hearts, spinach, and parmesan for a magical meal full of flavor.

Ready in just 30 minutes, this one pot meal was a huge hit with my family and I think it will be with yours as well!

Spinach artichoke butter beans in a pan with a spoon and sliced lemons.

Emily's Recipe Notes

This simple yet delightful vegetarian dinner is filling and cozy! I highly recommend serving it with some crusty bread for dipping into the sauce.
Feel free to add additional veggies to the dish - you can stir in some frozen peas, chopped bell peppers, or asparagus.

What You'll Need

Canned Butter Beans
Canned Artichoke Hearts
Fresh Spinach
Shallots
Fresh Garlic
Vegetable Stock
Heavy Cream
Parmesan Cheese

Ingredients for spinach artichoke butter beans in bowls.

Instructions

Step 1:
In a large skillet or pot, heat the olive oil over medium heat, and once hot, cook the shallots for 3 minutes.

Shallots, chopped artichoke hearts, and garlic cooking in a braiser pan.

Step 2: Add the garlic and artichoke hearts and cook for 2 minutes, stirring often.

Butter beans, stock, and aromatics cooking in a braiser pan.

Step 3: Pour in the rinsed butter beans and vegetable stock. Stir till combined. Simmer for 10 minutes to reduce.

Butter beans, stock, heavy cream, and aromatics cooking in a braiser pan.

Step 4: Stir in the cream and parmesan.

Butter beans, stock, heavy cream, and aromatics simmering in a braiser pan.

Step 5: Simmer for another 5 minutes to reduce.

Spinach stirred into butter beans with cream, stock, aromatics, and artichokes.

Step 6: Stir in the baby spinach, salt, and pepper. Stir in the lemon juice

Spinach artichoke butter beans in a creamy sauce in a pan with a silver spoon and sliced lemons.

Creamy Spinach Artichoke Butter Beans

These creamy spinach artichoke butter beans are made with canned butter beans and artichoke hearts for a quick and easy, one-pot dinner ready in 30 minutes!

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Prep Time: 10

Cook Time: 20

Servings: servings

Author: Emily Wilson

Ingredients

1 tablespoon olive oil
2 shallots thinly sliced
½ cup canned artichoke hearts drained and roughly chopped
2 cloves garlic minced
28 ounces (2 cans) butter beans drained and rinsed
1 ½ cups vegetable stock
½ cup whole cream
¼ cup grated Parmesan cheese
3 cups baby spinach
½ teaspoon sea salt
½ teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley optional topping

Instructions

In a large skillet or pot, heat the olive oil over medium heat, and once hot, add the shallots. Cook for 3 to 5 minutes until they become translucent.
Add the garlic and artichoke hearts and cook for 2 minutes, stirring often.
Pour in the rinsed butter beans and vegetable stock. Stir till combined. Simmer for 10 minutes to reduce. Stir in the cream and parmesan and simmer for another 5 minutes.
Stir in the baby spinach, salt, and pepper, and remove from the heat once the spinach has wilted. Stir in the lemon juice.
Top with optional fresh parsley and serve with slices of crusty bread.