Greek Yogurt Butter Beans (Printable)
Creamy butter beans in tangy tomato sauce enriched with Greek yogurt, sun-dried tomatoes, and fresh herbs for a satisfying Mediterranean meal.
# 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)
# How-to Steps:
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 brown it.
03 - Add cherry tomatoes and chopped sun-dried tomatoes. Cook for 4-5 minutes until cherry tomatoes begin to soften and release their juices.
04 - Sprinkle in dried oregano, thyme, and red pepper flakes. Stir well to distribute the spices evenly throughout the vegetable mixture.
05 - Pour in vegetable broth and bring to a gentle simmer. Let the flavors meld for 1-2 minutes.
06 - Add drained butter beans and chopped spinach. 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. Warm through gently without boiling to prevent yogurt from separating.
08 - Remove from heat immediately. Garnish with fresh chopped basil and serve with lemon wedges on the side for squeezing.
# Expert Pointers:
01 -
- The Greek yogurt creates the silkiest, most luxurious sauce you've ever tasted without any heavy cream
- It comes together in under 40 minutes but tastes like something that simmered all afternoon
02 -
- The yogurt will curdle if the heat is too high, so keep it at low when you add it and never let it come to a boil
- Sun-dried tomatoes packed in oil are worth the extra cost. The oil adds even more flavor to the dish.
03 -
- Let the dish sit for 5 minutes off the heat before serving to let the sauce thicken slightly
- A squeeze of fresh lemon juice right before serving brightens everything and cuts through the richness