Tuscan Creamy Sundried Tomato Butter Beans with Ciabatta
This creamy one-pot dish is a high-protein vegetarian dinner which comes together in just 15 minutes. Buttery soft white beans are swimming in a garlicky, creamy sauce, laced with sundried tomatoes, mushrooms and spinach. We have added some of Lawley's Bakeries delicious ciabatta to mop up all that creamy sauce. Enjoy!
Number of servings
Ingredients
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1 Red Onion
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1 Garlic Clove
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60 Gram Sundried Tomato Pieces
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400 Gram Butter Beans
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150 Gram Mushrooms
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1 Cup Baby Spinach
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1⁄2 Cup Stock Cream
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1 Tsp Italian Herbs
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1 Ciabatta Roll (170g)
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Frying Pan
1 Prepare Ingredients
Peel and finely dice red onion. Slice mushrooms. Peel and mine garlic. Dice sundried tomatoes.
2 Cook Aromatics
To a pan over a medium high heat add a drizzle of olive oil. Add in red onion and garlic and saute for 4-5 minutes until the onion is soft. Add in the mushrooms and sundried tomatoes and cook for a further 2-3 minutes.
Tip! If you're adding protein to this recipe; this step is a good place to prepare and properly cook your protein to ensure it's safe to eat.
3 Add Beans, Cream and Spinach
Drain and rinse the butter beans. Add then to the pan along with the stock cream and Italian herbs. Cook for 2-3 minutes until the cream is simmering. Add the spinach and stir through until wilted. Taste and adjust seasoning with salt and pepper.
4 You Plate It!
Slice the ciabatta. Divide the Tuscan beans and ciabatta between serving dishes and enjoy!
Tip! If your ciabatta has been frozen you might want to heat it in the oven to re-crisp the roll.
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