Greek Yogurt Butter Beans (Printable)
Creamy butter beans in tangy tomato sauce with Greek yogurt and sun-dried tomatoes. Ready in 35 minutes.
# What You'll 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)
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and fragrant.
02 - Stir in minced garlic and cook for 1 minute until aromatic, being careful not to burn.
03 - Add cherry tomatoes and chopped sun-dried tomatoes. Cook for 4-5 minutes until tomatoes begin to soften and release their juices.
04 - Sprinkle in dried oregano, thyme, and red pepper flakes. Stir thoroughly to distribute herbs evenly.
05 - Pour in vegetable broth and bring mixture to a gentle simmer, allowing flavors to meld.
06 - Add drained butter beans and chopped spinach. Stir and cook for 4-5 minutes until spinach wilts and beans are heated through.
07 - Reduce heat to low. Stir in Greek yogurt until sauce becomes creamy and well combined. Season with salt and pepper to taste. Warm gently without boiling to prevent yogurt from separating.
08 - Remove from heat immediately. Garnish generously with fresh chopped basil and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The Greek yogurt creates the most velvety sauce youve ever tasted without any heavy cream
- It comes together in 35 minutes but tastes like it simmered all afternoon
- Leftovers actually taste better the next day as the flavors deepen
02 -
- Never boil the Greek yogurt or it will separate into grainy bits. Always remove the pan from heat first.
- The sauce continues to thicken as it sits, so do not worry if it looks slightly thin at first.
- Butter beans are larger than cannellini beans and worth seeking out for their buttery texture.
03 -
- Use a microplane to grate the garlic instead of mincing. It disappears into the sauce but leaves all the flavor behind.
- Reserve a spoonful of the sun-dried tomato oil to drizzle over the finished dish for extra richness.