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Creamy Tuscan Butter Bean Skillet Dinner

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This creamy Tuscan butter bean skillet dinner is a cozy, plant-based main dish packed with garlic, sun-dried tomatoes, fresh basil, and a luscious dairy-free sauce. It comes together in just 30 minutes for a comforting, nutritious meal that’s naturally vegan and gluten-free.

Ingredients

Scale
  • 2 cans (15 oz each) butter beans (lima beans), drained and rinsed (or about 3 cups cooked)
  • 2 tablespoons olive oil (extra virgin preferred)
  • 4 large garlic cloves, minced
  • 1 medium yellow onion, diced
  • 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
  • 1 cup cherry tomatoes, halved (optional)
  • 2 cups baby spinach or kale, chopped
  • 1 cup (240 ml) vegetable broth (low-sodium preferred)
  • 1/2 cup (120 ml) coconut milk or cashew cream
  • 1/4 cup fresh basil leaves, torn
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup grated vegan parmesan or regular parmesan (optional, for topping)

Instructions

  1. Prep the veggies: Dice the onion, mince the garlic, halve the cherry tomatoes, chop the sun-dried tomatoes and greens, and tear the basil leaves.
  2. Heat olive oil in a large 12-inch skillet over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for 1 minute until fragrant.
  3. Stir in chopped sun-dried tomatoes and halved cherry tomatoes. Cook for 2 minutes until tomatoes soften. Add chopped spinach or kale and stir until wilted, about 1 minute.
  4. Add the butter beans to the skillet and stir to coat with the veggie mixture.
  5. In a blender or food processor, combine half the beans (about 1 1/2 cups) with coconut milk or cashew cream and 1/2 cup vegetable broth. Blend until smooth and creamy. Pour this mixture back into the skillet.
  6. Add remaining vegetable broth, lemon juice, salt, black pepper, and red pepper flakes (if using). Stir well. Simmer on medium-low for 5-7 minutes, stirring occasionally, until creamy and heated through.
  7. Remove from heat. Stir in torn basil and sprinkle with grated parmesan if using. Let sit for 2 minutes before serving. Drizzle with a little olive oil if desired.

Notes

For extra creaminess, blend half the beans into the sauce. Use coconut milk for nut-free or cashew cream for a richer texture. If the sauce is too thick, add more broth; if too thin, simmer uncovered. This dish is naturally gluten-free and vegan. Leftovers reheat well and flavors deepen after a day. Serve with crusty bread or over rice or polenta.

Nutrition

Keywords: Tuscan, butter beans, vegan, skillet dinner, creamy, plant-based, gluten-free, easy, weeknight, Italian, dairy-free, vegetarian

Find it online: https://realityeats.com/creamy-tuscan-butter-bean-skillet-dinner-easy-30-minute-recipe/