Greek Yogurt Butter Beans (Printable)
Protein-packed butter beans in a creamy Greek yogurt tomato sauce with sun-dried tomatoes and fresh 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 (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 onion and sauté 3-4 minutes until translucent.
02 - Stir in garlic and cook 1 minute until fragrant.
03 - Add cherry tomatoes and sun-dried tomatoes. Cook 4-5 minutes until tomatoes begin to soften.
04 - Sprinkle oregano, thyme, and red pepper flakes into skillet. Stir to combine evenly.
05 - Pour vegetable broth and bring to gentle simmer.
06 - Add butter beans and spinach. Stir and cook 4-5 minutes until spinach wilts and beans heat through.
07 - Reduce heat to low. Stir Greek yogurt until sauce is creamy and well combined. Season with salt and pepper. Warm gently without boiling yogurt.
08 - Remove from heat. Garnish with fresh basil and serve with lemon wedges if desired.
# Expert Advice:
01 -
- The Greek yogurt creates this velvety sauce that clings to every single bean
- It comes together in under 40 minutes but tastes like it simmered all day
- Leftovers actually get better as the flavors meld overnight
02 -
- Never let the Greek yogurt boil or it will separate and turn grainy instead of staying silky smooth
- Drain and rinse your butter beans thoroughly to remove any metallic taste from the cans
- The sauce will continue thickening as it sits off the heat, so don't worry if it seems slightly loose at first
03 -
- Use a skillet with a wide surface area to encourage evaporation and concentrate the tomato flavors
- Room temperature yogurt incorporates more smoothly than cold straight from the fridge