Creamy Spinach Artichoke Butter Beans

Spinach artichoke butter beans in a pan with a 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.

Notes

Storage - refrigerate for up to 4 days. Reheat on the stovetop or in the microwave. I do not recommend freezing.

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