Braised Butter Beans with Spinach | Diane Morrisey
Braised Butter Beans with Spinach
20 mins prepServes 4
This easy and versatile recipe features butter beans braised in crushed tomatoes, onions, and garlic, with added spinach. It's served over cheesy polenta, making it a delicious and protein-packed meal perfect for non-meat eaters.
1: In a pan, heat olive oil and sauté chopped onion and garlic for about 3-5 minutes until tender.
2: Add crushed tomatoes and broth to the pan. Stir in Calabrian chili paste (or chili flakes) and season with salt and pepper. Simmer for 10 minutes.
3: Drain and rinse the butter beans, then add them to the tomato mixture. Simmer for another 5 minutes.
4: Add baby spinach and stir until wilted. Incorporate chopped parsley and let simmer for an additional 5 minutes. Check for seasoning.
5: To prepare polenta, bring water and milk to a boil in a saucepan. Stir in polenta and whisk continuously until thickened (about 15 minutes).
6: Remove from heat and stir in parmesan, butter, and salt until smooth.
7: Serve the braised beans over the cheesy polenta and top with burrata cheese, olive oil, black pepper, and toasted pine nuts.
