Ahem, hello girl dinner! I recently grazed on this butter bean skillet during a wine social with a few of my gal pals. It was such a huge hit! Excuse me while I make this on repeat. (Hence why I made it again and had my hubby be my hand model for this post 😉 ).

I’m always looking for appetizers to serve at gatherings. At first bite, I knew that this one was a shining star. It’s comforting, extremely cozy, satisfying, and absolutely delicious. Oh, and the best part is that it’s budget friendly! Butter beans are front and center here, making this vegetarian-friendly dish super affordable. Other small bites we often enjoy include my Sweet ‘n Spicy Whipped Ricotta, these Individual Charcuterie Boards In A Jar, and this Cheesy Jumbo Lump Crab Hot Spinach Dip.

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INGREDIENTS YOU’LL NEED FOR THIS RECIPE:

Per the usual, I just adore how this recipe comes together with simple pantry staples I already have on hand. I went ahead and added some leftover kale I had in the fridge from making my White Lasagna Soup over the weekend; it was a great addition! Totally gave some extra oomph + flavor, so I highly recommend it as part of this ensemble.

SAUCY TUSCAN BEANS:

Butter
Yellow Onion
Sun-dried Tomatoes
Garlic Cloves
Fresh Kale
Butter Beans
Tomato Sauce
Basil Pesto
Italian Seasoning
Heavy Cream
Lemon
Parmesan
Salt + Black Pepper
Italian Parsley
Red Pepper Flakes

CRUSTY BREAD DIPPERS:

Crusty Bread (like ciabatta, sourdough, or French baguette)
Olive Oil
Salt + Pepper

I like to roughly chop the garlic instead of mincing – as I really enjoy the small chunks throughout this dish. They’re a surprising pop of flavor and add a nice texture. As a garlic lover, this was my tastebuds dream.

WHY WE HEART THIS BUTTER BEAN SKILLET:

It’s easy to make, though it tastes like an “elevated” meal that took all day.
Utilizes ingredients that you probably already have on hand (if you don’t have kale, substitute with fresh or frozen spinach!).
Takes less than 20 minutes to whip up.
Can be made ahead of time and reheated before serving, if needed.

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Eggs in Purgatory Skillet

Pepperoni Pizza Garlic Knots

Tomato Bruschetta With Pesto, Blue Cheese, and Hot Honey

Mini Spinach Pies with Whipped Ricotta

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Whipped Cottage Cheese Toast with Herby Spring Vegetables

Southern Pimento Cheese

Cheesy Homemade Corn Dogs Spiked With Pickles

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VIEW ALL RECIPES BY CLICKING HERE!

Tuscan Butter Bean Skillet with Crusty Bread Dippers

Ahem, hello girl dinner! I recently grazed on this butter bean skillet during a wine social with a few of my gal pals. It was such a huge hit! Excuse me while I make this on repeat.

SERVINGS

Prep Time 5

Cook Time 15

Total Time 20

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Ingredients

SAUCY TUSCAN BEANS:

2 tbsp. Butter
1/2 Yellow Onion, chopped
1/4 cup Sun-dried Tomatoes, drained and chopped
4 Garlic Cloves, roughly chopped
3 cups Fresh Kale, de-stemmed and chopped
16 oz. can Butter Beans, drained and rinsed
3/4 cup Tomato Sauce
2 tbsp. Basil Pesto
1 tbsp. Italian Seasoning
1/4 cup Heavy Cream
1/2 Lemon, juiced
1/4 cup Grated Parmesan
Salt + Black Pepper, to taste
2 tbsp. Chopped Italian Parsley
Red Pepper Flakes, optional

CRUSTY BREAD DIPPERS:

1 Loaf Crusty Bread, ciabatta, sourdough, or French baguette, torn into bite-sized pieces
2 - 3 tbsp. Olive Oil
Salt + Pepper, to taste

Instructions

Preheat the oven to 400F. Tear apart the crusty bread into bite-sized portions and then place in an even layer on a baking sheet. Drizzle with olive oil and season with salt + pepper. Bake for 8 - 10 minutes, or until the tops of the bread are starting to get golden. Remove from the oven and set aside.
While the bread crisps up, melt the butter in a large skillet over medium-high heat. Sauté the onion until softened, about 5 minutes. Then add the sun-dried tomatoes, garlic, and kale. Continue to sauté for another 2 - 3 minutes, or until the garlic is fragrant and the kale has started to wither.
Pour in the butter beans, tomato sauce, basil pesto, and Italian seasoning and bring to a simmer.
Mix in the heavy cream, lemon juice, grated parmesan, and turn off the heat. Season with salt and pepper, taste, and add more if needed. Serve immediately sprinkled with chopped parsley, optional red pepper flakes, and crusty bread pieces on the side for dipping.

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NOTES ON THIS BUTTER BEAN SKILLET:

You can make this into a flavorful soup by adding some vegetable or chicken stock to the saucy beans. If serving as an entree, go ahead and add some cooked pasta noodles to make it more hearty. Serve with a side of my Homemade Garlic Bread and you’re all set!
While I serve this with bread for dippin’, you could also serve the saucy Tuscan beans over rice! In this case, I like to plate mine with a side of my 5-Ingredient Naan Tortillas.
You can totally make this ahead of time, or store leftovers in the refrigerator for the next day. It’s easy to reheat in the microwave or honestly, it’s delicious over toast the next morning. Just keep it in an airtight container, refrigerated, and enjoy within the next day or two.