Greek Yogurt Butter Beans (Printable)
Protein-packed butter beans in a luscious Greek yogurt tomato sauce with aromatic herbs and sun-dried flavors.
# What You Need:
→ Beans & Dairy
01 - 2 cans (15 oz each) butter beans, drained and rinsed
02 - 1 cup Greek yogurt (full-fat or 2%)
→ Vegetables
03 - 1 medium yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 cup cherry tomatoes, halved
06 - 1/3 cup sun-dried tomatoes in oil, chopped
07 - 2 cups baby spinach, roughly chopped
→ Liquids
08 - 1/2 cup vegetable broth
09 - 1 tablespoon olive oil
→ Spices & Seasonings
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 1/4 cup fresh basil, chopped
15 - Lemon wedges (optional)
# Directions:
01 - Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the cherry tomatoes and sun-dried tomatoes, cook for 4-5 minutes until the tomatoes begin to soften.
04 - Sprinkle in the oregano, thyme, and red pepper flakes. Stir to combine.
05 - Pour in the vegetable broth and bring to a gentle simmer.
06 - Add the butter beans and spinach. Stir and cook for 4-5 minutes until the spinach wilts and the beans are heated through.
07 - Reduce the heat to low. Stir in the Greek yogurt until the sauce is creamy and well combined. Season with salt and pepper to taste. Warm through gently, but do not let the yogurt boil.
08 - Remove from heat. Garnish with fresh basil and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The Greek yogurt trick transforms an ordinary tomato sauce into something restaurant worthy and impossibly creamy
- Everything comes together in one skillet and tastes even better the next day
02 -
- Never let the sauce boil after adding the Greek yogurt or it will separate and become grainy
- Drain and rinse the beans thoroughly so the sauce stays thick and creamy
03 -
- Let the skillet cool slightly before stirring in the yogurt to prevent curdling
- Chop the sun dried tomatoes quite small so their flavor distributes evenly