Creamy Tuscan Butter Beans (Print Version)

# Ingredients:

→ Base Ingredients

01 - 1 tablespoon oil from sun-dried tomatoes jar
02 - 1 shallot, chopped
03 - 2 cloves garlic
04 - 4-5 sun-dried or sun-blushed tomatoes (or mix both)
05 - 400g (14 oz) butter beans or cannellini beans, drained

→ Seasonings & Liquids

06 - ½ teaspoon smoked paprika
07 - 1 tablespoon apple cider vinegar
08 - 250ml (1 cup) vegetable stock
09 - 4 fresh basil leaves, sliced (or ½ teaspoon dried basil)
10 - Salt to taste

→ Finishing Ingredients

11 - 125ml (½ cup) single/light cream
12 - ½ cup Parmesan cheese, grated
13 - 30g (1 cup) fresh spinach

# Instructions:

01 - Heat sun-dried tomato oil in pan. Cook chopped shallot for 2 minutes over low heat, then add garlic and sun-dried tomatoes for 30 seconds.
02 - Add beans, salt, and paprika. Deglaze with apple cider vinegar until reduced. Add stock and basil, simmer 10 minutes.
03 - Stir in cream and Parmesan until cheese melts. Add spinach and let wilt (can cover to speed up). Season with salt and remove from heat.

# Notes:

01 - Can use either butter beans or cannellini beans
02 - Can mix both sun-dried and sun-blushed tomatoes for variety

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