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.
WATCH OUR VIDEO ON THE GRAM!
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.
MORE EASY RECIPES YOU’LL SWOON OVER:
Air Fryer Arancini Balls with Red Pepper Sauce
Tomato Bruschetta With Pesto, Blue Cheese, and Hot Honey
Mini Spinach Pies with Whipped Ricotta
Buffalo Blue Cheese Garlic Knots
Whipped Cottage Cheese Toast with Herby Spring Vegetables
Cheesy Homemade Corn Dogs Spiked With Pickles
Muffin Tin Crispy Cheesy Dill Pickle Chips
VIEW ALL RECIPES BY CLICKING HERE!
- 2 tbsp. Butter
- ½ Yellow Onion, chopped
- ¼ 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
- ¾ cup Tomato Sauce
- 2 tbsp. Basil Pesto
- 1 tbsp. Italian Seasoning
- ¼ cup Heavy Cream
- ½ Lemon, juiced
- ¼ cup Grated Parmesan
- Salt + Black Pepper, to taste
- 2 tbsp. Chopped Italian Parsley
- Red Pepper Flakes, optional
- 1 Loaf Crusty Bread (ciabatta, sourdough, or French baguette), torn into bite-sized pieces
- 2 - 3 tbsp. Olive Oil
- Salt + Pepper, to taste
- 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.
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.
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