Braised Garlicky Butter Beans with Spinach and Rosemary Potatoes
Braised Garlicky Butter Beans with Spinach and Rosemary Potatoes serves: 4 (about 2 cups (480 ml) per serving
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
For the Rosemary Potatoes:
- 5 medium Yukon Gold potatoes, peeled and cut into 2” (5 cm) pieces (about 6–6 1/2 cups or 888-962 g)
- 1/2 cup (120 ml) low-sodium vegetable broth (or 1/4 to 1/2 vegetable bouillon cube plus 1/2 cup [120 ml] water based on package instructions for making 1/2 cup [120 ml] broth)
- 2 Tbsp olive oil
- 1/2 tsp salt
- 1 Tbsp finely chopped fresh rosemary
For the Braised Garlicky Butter Beans with Spinach:
- 3 Tbsp olive oil
- 1/2 onion, chopped
- 4 garlic cloves, minced
- Two 15 1/2-oz (439 g) cans butter beans, drained and rinsed
- 8 cups (240 g) loosely packed baby spinach
- 1 cup (242 g) canned peeled tomatoes
- 1 1/4 cups (300 ml) low-sodium vegetable broth (or 1/2 to 1 1/4 vegetable bouillon cube plus 1 1/4 cups [300 ml] water based on package instructions for making 1 1/4 cups [300 ml] broth)
- 1 Tbsp nutritional yeast
- 3/4 tsp salt
- 1/8 tsp black pepper
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 375°F (190°C).
- In an ovenproof 8-in (20-cm) square baking dish or large gratin dish, add potatoes, broth, oil, salt and rosemary. Stir until combined. Cook for 45 min, stirring every 15 min, or until potatoes are fork-tender and golden.
- While potatoes cook, prepare beans. In a large pot or Dutch oven, heat oil over medium heat. Add onion and garlic and cook for 3 min, stirring frequently, until onion is translucent. Add beans, spinach, tomatoes, broth, nutritional yeast, salt and black pepper and stir until combined. Let simmer, uncovered, for 25 min or until liquid has reduced a bit. Season to taste with additional salt and black pepper, if desired.
- To 4 shallow soup bowls, add even portions of potatoes, beans and spinach. Enjoy immediately.
Notes:
Storage tip: Braised Garlicky Butter Beans with Spinach and Rosemary Potatoes will keep in an airtight container in the refrigerator for up to 1 week.
Simplify this recipe: Use 1 tsp dried rosemary in place of fresh rosemary.
Reheating tip: On a baking sheet, heat potatoes in a 350°F (180°C) oven until warmed through, about 5–10 min. In a small pot, heat beans over medium-low heat until warmed through.
Other recipe notes: Other types of potatoes may be used, but Yukon Gold has a slightly creamier texture than other white potatoes.
Make it nightshade-free: Omit tomatoes and add an additional 1/2 cup (240 ml) broth plus 1 Tbsp balsamic vinegar. Substitute peeled sweet potatoes for Yukon Gold potatoes.
Nutrition Information Per Serving:
520 calories, 18.2 g total fat, 2.6 g saturated fat, 2.3 g polyunsaturated fat, 12.4 g monounsaturated fat, 0 mg cholesterol, 1089 mg sodium, 1947 mg potassium, 75 g total carbohydrates, 16.2 g fiber, 10 g sugar, 18.8 g protein, 13% calcium, 36% iron
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