Name: Creamy Sun-Dried Tomato Butter Beans with Basil and Spinach Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegetarian
Ingredients: 3/4 cup raw cashews; 2 cloves garlic; 1/4 cup sun dried tomatoes plus more if desired; 7-8 fresh basil leaves; 1 tablespoon fresh lemon juice; 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; 1 teaspoon salt; 1 1/2 cups water plus more as needed; 2 15-ounce cans butter beans, drained and rinsed; 2 cups baby spinach, sliced; Crusty bread for serving, optional

Jump to Recipe· 4.8 from 13 reviews

Let me tell you about this Creamy Sun-Dried Tomato Butter Beans with Basil and Spinach Recipe that’s become a staple in my kitchen. It’s the perfect mix of cozy creaminess, tangy sun-dried tomatoes, and fresh herbal notes from basil and spinach. Whether you’re looking for a quick weeknight meal or something comforting on a lazy Sunday, this recipe is fan-freaking-tastic and surprisingly easy to whip up. Trust me, once you try it, you’ll want to make it again and again.

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Why This Recipe Works

Creamy Yet Light: Using cashews blended with water creates a velvety sauce that’s rich without being heavy.
Flavor Bomb: Sun-dried tomatoes add that umami tang which pairs beautifully with fresh basil and a hint of lemon.
Nutrient-Packed: Butter beans and spinach boost this dish with protein, fiber, and vitamins, making it wholesome and filling.
Versatility: It serves as a perfect main or side; plus, it’s great for meal prep or last-minute dinners.

Creamy Sun-Dried Tomato Butter Beans with Basil and Spinach, vegetarian creamy bean dish with sun-dried tomatoes, healthy butter beans recipe with basil, quick vegetarian dinner, easy plant-based meal - The image shows a deep white pan filled with a thick, creamy sauce that is light orange in color, mixed with small white beans and fresh green herbs scattered throughout. The sauce has a smooth texture with visible swirls and chunks of greens, giving it a hearty look. Two slices of rustic white bread with a crusty edge and airy texture are placed on top of the sauce, partially dipped into it. The pan is set against a white marbled surface as background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This dish balances creamy, tangy, and fresh flavors seamlessly. Each ingredient plays a role, from the cashew base that’s both dairy-free and silky, to the bright spinach that adds a pop of color and nutrition. When shopping, opt for good-quality sun-dried tomatoes packed in oil for more flavor, but dry-packed works fine in a pinch.

Raw cashews: Soaking these softens them for blending, creating that luscious, creamy texture.
Garlic: Adds aromatic depth; fresh cloves are best.
Sun-dried tomatoes: The star flavor, offering a sweet-tart punch.
Fresh basil leaves: Bring a fragrant, herbal brightness that’s unbeatable.
Fresh lemon juice: Lifts the flavors with zest and balances the creaminess.
Dried oregano: Adds a subtle earthiness, complementing the tomatoes and basil.
Red pepper flakes: Just a touch for a kick, but adjust to your heat tolerance.
Salt: Enhances all the flavors; start with less and adjust after cooking.
Water: Helps thin the sauce to just the right consistency.
Butter beans: Creamy white beans that soak up the sauce beautifully.
Baby spinach: Adds freshness and color, wilts perfectly without overpowering the dish.
Crusty bread: Optional but highly recommended for sopping up every last bit of sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this creamy sun-dried tomato butter beans with basil and spinach recipe depending on what I have on hand or my mood. You should definitely feel free to swap in your favorite beans or herbs, and add a little more heat or lemon juice if you crave a bolder flavor. It’s all about making this dish your own and enjoying the process.

Variation: I sometimes swap butter beans for chickpeas when I want a nuttier texture—it’s surprisingly delicious and ready in the same amount of time.
Dairy-Free Creams: When short on cashews, coconut milk works great for a creamier, tropical twist—just adjust the water accordingly.
Seasonal Swap: Toss in kale instead of spinach in cooler months for a heartier, more robust green.

Step-by-Step: How I Make Creamy Sun-Dried Tomato Butter Beans with Basil and Spinach Recipe

Step 1: Soak Your Cashews for Dreamy Creaminess

Start by boiling some water – I usually use my tea kettle because it heats up fast. Pour about 2-3 cups of this hot water over the raw cashews and let them soak for at least 5 minutes (up to an hour if you plan ahead). This transforms them into silky smooth cream once blended. Don’t skip this step; it’s key to getting that luscious texture without any grit.

Step 2: Blend the Sauce Until Silky Smooth

Drain the cashews and toss them in a high-powered blender along with garlic, sun-dried tomatoes, basil leaves, lemon juice, oregano, red pepper flakes, salt, and 1 ½ cups of water. Blend it all up until the sauce is smooth, creamy, and dreamy. If your blender isn’t super strong, scrape down the sides to get it perfectly emulsified.

Step 3: Cook the Sauce and Beans Together

Pour your creamy sauce into a large skillet over medium heat. Add the drained and rinsed butter beans and let everything simmer gently for about 5-10 minutes, stirring often. This lets the beans soak up those great flavors. If the sauce gets too thick, just add a splash more water to loosen it up.

Step 4: Stir in Spinach and Final Touches

Now, toss in the baby spinach and a few extra sun-dried tomatoes if you want more of that tangy punch. Cook just until the spinach wilts and turns a lovely bright green—that takes only a minute or two. Taste at this point and add salt or freshly ground pepper as needed. Then, you’re ready to serve!

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Tips from My Kitchen

Soaking Time Flexibility: If you’re short on time, 5 minutes soaking is enough; longer soaking just gives an extra smooth sauce.
Blender Power: A high-speed blender makes a huge difference in creaminess—if yours is weak, blend longer and add more water as needed.
Taste as You Go: I always add salt gradually after cooking because the beans absorb flavors differently each time.
Avoid Overcooking Spinach: Add spinach last to keep that vibrant color and fresh flavor—it wilts quickly!

How to Serve Creamy Sun-Dried Tomato Butter Beans with Basil and Spinach Recipe

Garnishes

I usually sprinkle just a pinch of freshly cracked black pepper on top and sometimes add a few torn fresh basil leaves to amp up that herbal aroma. A light drizzle of good olive oil finishes it beautifully and adds a subtle richness.

Side Dishes

Crusty bread is my go-to for this recipe—it’s perfect for scooping up the creamy beans and catching every bit of sauce. But I’ve also served it over fluffy quinoa or steamed rice for a more substantial meal, and both ways totally work.

Creative Ways to Present

For a special occasion, I’ve laid this creamy butter bean mix over roasted polenta rounds and topped with microgreens or edible flowers. It makes the dish feel a little fancy but still keeps the cozy vibe—perfect for impressing guests without stress.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, where they keep wonderfully for up to 4 days. The flavors actually deepen overnight, so I often make it a day ahead when I want dinner to come together faster.

Freezing

This creamy sun-dried tomato butter beans with basil and spinach recipe freezes well, which is a lifesaver for busy weeks. I portion it into single servings in freezer-safe containers, and when thawed, it tastes just as fresh as the day I made it.

Reheating

I reheat leftovers gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened too much. This keeps it creamy and prevents the beans from drying out or sticking to the pan.

FAQs

Can I use other beans instead of butter beans in this recipe?

Absolutely! I’ve made this with great northern beans, navy beans, and even chickpeas. Each gives a slightly different texture but the creamy sauce and sun-dried tomato flavor remain delicious.
Is this recipe suitable for vegans?

Yes, it’s completely plant-based and dairy-free thanks to the cashews. Just make sure your sun-dried tomatoes don’t contain any added animal products.
Can I skip soaking cashews overnight?

You can soak them for as little as 5 minutes in hot water and still achieve good creaminess. Longer soaking just makes blending easier and results in a silkier texture.
How spicy is this recipe? Can I reduce the heat?

The red pepper flakes add a mild warmth, but you can easily skip or reduce them if you prefer no heat at all. The recipe is very adaptable to your spice preferences.

Final Thoughts

This Creamy Sun-Dried Tomato Butter Beans with Basil and Spinach Recipe feels like a warm hug on a plate every time I make it. It’s simple enough for busy nights yet special enough to impress when friends drop by. I’d recommend giving it a try—you might just discover your new favorite comfort meal that’s vibrant, nourishing, and oh-so-satisfying. Plus, it’s easy to tweak so it always feels fresh and just right. Happy cooking, friend!