Greek Yogurt Butter Beans (Printable)

Creamy butter beans in tangy tomato sauce with Greek yogurt and sun-dried tomatoes, ready in 35 minutes.

# Ingredient List:

→ 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:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
03 - Add cherry tomatoes and sun-dried tomatoes to the skillet. 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 combine and distribute the herbs evenly.
05 - Pour in vegetable broth and bring the mixture to a gentle simmer.
06 - Add drained butter beans and chopped spinach to the skillet. Stir and cook for 4-5 minutes until spinach wilts completely and beans are heated through.
07 - Reduce heat to low. Stir in Greek yogurt until the sauce becomes creamy and well combined. Season generously with salt and pepper to taste. Warm through gently without allowing the yogurt to boil or separate.
08 - Remove from heat immediately. Garnish with fresh chopped basil and serve with lemon wedges on the side if desired.

# Helpful Tips:

01 -
  • It transforms humble canned beans into something worthy of a dinner party
  • The Greek yogurt creates the most velvety sauce without any heavy cream
  • Everything comes together in under 40 minutes with almost zero effort
02 -
  • Never let the sauce boil after adding the yogurt or it will separate into an unappealing, grainy mess
  • Temper the yogurt first by whisking in a spoonful of the hot sauce before adding it to the pan
  • The sauce continues to thicken as it sits off the heat, so do not overreduce it in the pan
03 -
  • Use a wooden spoon to stir in the yogurt, as metal utensils can sometimes react with the acidic ingredients
  • Let the dish rest for 5 minutes off the heat before serving to allow the flavors to settle and the sauce to thicken slightly

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