Greek Yogurt Butter Beans (Printable)
Tender butter beans in a luscious, tangy tomato-yogurt sauce with herbs and sun-dried tomatoes
# 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)
# Steps:
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 minced garlic into the skillet and cook for 1 minute until fragrant, being careful not to burn.
03 - Add cherry tomatoes and chopped sun-dried tomatoes to the pan. Cook for 4-5 minutes until tomatoes begin to soften and release their juices.
04 - Sprinkle in dried oregano, dried thyme, and red pepper flakes. Stir thoroughly to combine and toast the spices slightly.
05 - Pour in vegetable broth and bring the mixture to a gentle simmer, allowing flavors to meld.
06 - Stir in butter beans and chopped spinach. Cook for 4-5 minutes until spinach wilts completely and beans are heated through.
07 - Reduce heat to low. Gently fold in Greek yogurt until sauce becomes creamy and well combined. Season with salt and pepper to taste. Warm through gently without allowing yogurt to boil.
08 - Remove from heat immediately. Sprinkle fresh chopped basil over the top and serve with lemon wedges on the side if desired.
# Expert Hints:
01 -
- The Greek yogurt creates an impossibly creamy texture without any heavy cream
- Ready in under 40 minutes but tastes like it simmered all afternoon
02 -
- Greek yogurt can curdle if boiled, so keep the heat low once it is added
- Letting the dish rest 5 minutes off heat allows flavors to deepen and the sauce to thicken
03 -
- Room temperature yogurt incorporates more smoothly into hot sauce than cold yogurt straight from the fridge
- Pat rinsed beans dry with paper towels to prevent the sauce from becoming watery