Creamy Spinach Artichoke Butter Beans
By Kristi · avocadoskillet.com
30 minServes 4
A creamy one-pan bean stew with spinach, artichokes, and parmesan; simmered until tender and finished with fresh basil and lemon.
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| prepDrain the canned beans and jarred artichokes | ||
| 14 g butter | Sauté onion & garlic, 8–10 min | Divide, top & serve with bread |
| 3–6 cloves garlic, minced | ||
| 1/2 onion, finely chopped | ||
| cannellini beans, drained | Add beans, broth, cheese & seasonings; mash 1/4 of beans | |
| 300 ml vegetable or chicken broth | ||
| 100 g grated parmesan | ||
| 10 g fresh chopped basil | ||
| pinch salt | ||
| pinch black pepper | ||
| 1 ~280 g jar artichokes, drained and chopped | ||
| 90 g roughly chopped spinach | Add artichokes, simmer 10–15 min | |
| juice from 1/2 lemon | Fold in spinach, wilt on low heat | |
| additional grated parmesan, red pepper flakes & olive oil (for serving) | Squeeze in lemon juice, turn off heat | |
| additional fresh chopped basil & toasty sourdough (for serving) | ||
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