Greek Yogurt Butter Beans (Printable)
Tender butter beans in a creamy Greek yogurt tomato sauce with sun-dried tomatoes and fresh herbs.
# 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)
# 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 Advice:
01 -
- The Greek yogurt creates this incredible velvety sauce that coats every single bean without any heavy cream
- It comes together in under 40 minutes but tastes like it simmered all afternoon
- Perfect for those nights when you want something substantial but not heavy
02 -
- Never let the Greek yogurt come to a rolling boil or it will separate and turn grainy
- Letting the onions properly soften at the beginning makes a huge difference in the final flavor
- Sun-dried tomatoes packed in oil are worth the extra cost for this recipe
03 -
- Let the pan cool slightly before adding the yogurt to prevent curdling
- Room temperature yogurt incorporates more smoothly than cold straight from the fridge