Greek Yogurt Marry Me Butter Beans (Print version)

Creamy Mediterranean butter beans in tangy tomato-yogurt sauce with herbs

# 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
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 1/4 cup fresh basil, chopped
15 - Lemon wedges

# Method:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and tender.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn.
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 combine and toast the spices briefly.
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 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.

# Expert advice:

01 -
  • The Greek yogurt creates the most velvety sauce without any heavy cream
  • It comes together in under 35 minutes but tastes like it simmered all day
  • Butter beans become incredibly creamy and luxurious in this tomato base
02 -
  • The yogurt will curdle if the heat is too high when you add it. Always reduce to low first and stir constantly as you incorporate it.
  • Butter beans can vary in creaminess between brands. I've found that Goya and Bush's tend to be the most consistently buttery.
  • This dish actually tastes better the next day as the beans absorb more flavor. Make it ahead and reheat gently.
03 -
  • Rinse the butter beans thoroughly until the water runs clear. This removes any metallic canned taste and excess sodium.
  • Let the dish rest for 5 minutes off heat before serving. This gives the sauce time to thicken slightly and the flavors to marry.

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