This Tuscan butter bean skillet has been a quiet favorite at my table for years. I first cobbled the combination together on a busy weeknight when I had cans of beans, a jar of sun-dried tomatoes, and a handful of pantry herbs. The result was unexpectedly rich and comforting: creamy beans wrapped in a tomato-scented sauce brightened by spinach and finished with heavy cream and freshly grated Parmesan. It’s the kind of dish that feels like a hug and shows up on repeat when I want something satisfying without much fuss.

What makes this particular version special is the balance between the tangy, oil-packed sun-dried tomato flavor and the mellow creaminess of the beans. The texture is luxurious — whole beans give body and bite while a small portion mashed into the sauce creates a naturally thickened, silky finish. I discovered this on a cold evening when friends dropped by, and it became an instant crowd-pleaser; people reached for bread to mop every last drop. This skillet works just as well as a hearty side or a light main paired with a crisp salad.

Ingredients

• Olive oil or oil from the sun-dried tomato jar (2 tablespoons): Using oil from the jar adds concentrated tomato flavor. If using store-bought oil, choose a high-quality extra-virgin olive oil for brightness.
• Butter (1 tablespoon): Adds richness and helps brown the onion; European-style butter works well if you prefer a deeper, slightly tangy butter note.
• Red onion (1/2 cup, diced): Choose a firm, bright onion; finely diced pieces melt into the sauce and provide a sweet base.
• Garlic (4 cloves, minced): Fresh garlic gives an aromatic backbone — avoid pre-minced jars for best flavor.
• Tomato paste (1 tablespoon): Concentrates tomato flavor and helps with caramelization; cook it briefly to deepen its sweetness.
• Sun-dried tomatoes, oil-packed (1/2 cup, roughly chopped): Use the oil-packed variety for the best texture and flavor; drain slightly but reserve some oil if needed.
• Dried oregano & dried basil (1 teaspoon each): Classic Tuscan herbs that round out the tomato notes; use good-quality dried herbs or a small pinch of fresh if available.
• Red pepper flakes (1/2 teaspoon): Provides a gentle heat — adjust up or down to taste.
• Salt (1 teaspoon) & black pepper (1/2 teaspoon): Basic seasoning; always taste at the end and adjust.
• Chicken broth (1 cup): Use low-sodium broth so you can control salt; substitute vegetable broth to keep it vegetarian.
• Butter beans (30 ounces drained and rinsed — two 15-ounce cans): Also labeled lima beans in some stores; drain and rinse well to remove excess sodium.
• Spinach (3 cups fresh): Baby spinach wilts quickly and adds a green, mineral note; baby leaves work best here.
• Heavy cream (1/2 cup): Gives a silky finish and balances tomato tang; for a lighter version, use half-and-half but expect a slightly thinner sauce.
• Parmesan cheese (1/2 cup freshly grated, plus extra): Adds umami, salt, and a cheesy finish — grate fresh for the best melt and flavor.

Instructions

Warm the fat and soften the onion: Heat 2 tablespoons of olive oil or reserved sun-dried tomato oil and 1 tablespoon butter in a large skillet over medium heat. When the butter melts, add 1/2 cup diced red onion and cook, stirring occasionally, until translucent and softened, about 3–4 minutes. Look for edges turning lightly golden as a cue that flavor is building. Add garlic and tomato paste: Stir in 4 cloves minced garlic and cook for 30 seconds until fragrant. Add 1 tablespoon tomato paste and keep stirring for about one minute until the paste darkens slightly — this step caramelizes the paste and removes raw acidity. Build the tomato-herb base: Add 1/2 cup roughly chopped oil-packed sun-dried tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook together for another minute to bloom the dried herbs and warm the tomatoes. Add broth and beans: Pour in 1 cup chicken broth and add the drained and rinsed butter beans (30 ounces total). Bring just to a simmer, then reduce heat to low and let the mixture simmer gently for 5–7 minutes so flavors meld and the beans heat through. Thicken with mashed beans: Use the back of a spoon to mash about 1/2 cup of the beans against the side of the skillet (or scoop some into a bowl and mash, then return). This releases starch and naturally thickens the sauce without adding flour; stir the mashed beans into the sauce. Wilt the spinach: Add 3 cups fresh spinach and stir until just wilted, about 2–3 minutes. Spinach will shrink dramatically; add a handful more if you want a greener presentation. Finish off the skillet: Remove the pan from heat and immediately stir in 1/2 cup heavy cream and 1/2 cup freshly grated Parmesan cheese. Stir continuously until the cheese melts and the cream is fully incorporated, yielding a silky sauce. Taste and adjust seasoning with additional salt and pepper if necessary. Serve: Plate immediately, garnish with extra grated Parmesan and fresh basil if you have it, and serve with crusty bread or over polenta to soak up the sauce.

Storage Tips

Store cooled leftovers in airtight containers in the refrigerator for up to four days. For freezing, divide into single-portion freezer-safe containers and press a layer of plastic wrap against the surface to limit ice crystals; freeze for up to three months. When reheating, thaw in the refrigerator overnight if frozen, then warm gently on low heat with a splash of chicken or vegetable broth to restore creaminess. Avoid boiling the sauce when reheating to prevent the cream from breaking; a low-and-slow approach keeps the texture smooth.

Ingredient Substitutions

To make the dish vegetarian, swap chicken broth for vegetable broth and use a vegetarian hard cheese or nutritional yeast if you cannot have animal rennet in Parmesan. For lower fat, replace heavy cream with half-and-half or whole milk though the sauce will be slightly thinner; reduce the cream by a small amount if you prefer a lighter finish. If you only have dry sun-dried tomatoes, rehydrate them in warm water for 10–15 minutes and reserve some of the soaking liquid as flavoring. For a smoky note, try smoked paprika in place of some red pepper flakes.

Serving Suggestions

Serve as a rustic side to grilled meats or roast chicken, or spoon over warm polenta or farro for a vegetarian main. It pairs beautifully with a bright, acidic salad to cut through the richness — think arugula with lemon vinaigrette. Garnish with extra grated Parmesan and fresh basil or parsley for color and freshness. For an informal meal, place the skillet in the center of the table with crusty bread for mopping; for a composed plate, spoon beans over creamy polenta and finish with an herb oil drizzle.

Cultural Background

Beans and simple tomato-based sauces are a staple across Tuscany and broader Italian peasant cooking, where humble pantry items are transformed into deeply flavorful dishes. The use of sun-dried tomatoes and olive oil intensifies the concentrated flavors that Italian cooks historically sought during off-season months. While not a historic classical Tuscan recipe, this preparation borrows the spirit of cucina povera — turning legumes, herbs, and a little cheese into satisfying, communal food.

Seasonal Adaptations

In spring and summer, add more fresh herbs like basil and parsley and a squeeze of lemon for brightness. In autumn and winter, fold in roasted cherry tomatoes or substitute kale for spinach to add heartiness and texture. For holiday tables, serve the beans alongside roasted root vegetables and a winter green salad; they also travel well to potlucks and reheated dinners for festive leftovers.

Meal Prep Tips

Prep the aromatics and sun-dried tomatoes ahead of time and store in the fridge for up to two days; this reduces active cooking time to under 15 minutes. If making multiple servings for weekly lunches, portion into microwave-safe containers with a slice of lemon and a little extra grated Parmesan on top. Reheat gently and add a tablespoon of broth if needed to recreate the silky sauce. Label containers with the date when freezing for easy rotation.

Success Stories

I once brought this to a neighborhood potluck with a loaf of rosemary bread and received multiple requests for the recipe. A friend who normally avoids beans loved the creamy texture and asked for seconds; another declared it the best vegetarian option they’d tried. For family dinners, my children often pick the beans as their favorite side, and the leftovers transformed into a quick pasta sauce have saved many busy weeknights.

Make this dish your own — adjust herbs, heat, and cream levels to match your tastes. It’s simple enough for a weekday and comforting enough for guests, and its flexibility means it will likely become a favorite in your home, too.