Butter Beans


  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 cans (14-1/2 ounces) no-salt-added petite diced tomatoes, undrained
  • 1 can (16 ounces) butter beans, rinsed and drained
  • 6 cups fresh baby spinach (about 6 ounces)
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • Optional: Hot cooked pasta and grated Parmesan cheese


  1. In a large skillet, heat oil over medium-high heat.
  2. Add garlic; cook and stir until tender, 30-45 seconds.
  3. Add tomatoes, beans, spinach, Italian seasoning and pepper; cook until spinach is wilted, stirring occasionally.
  4. If desired, serve with pasta and cheese.


  • 4 garlic cloves, grated
  • 1 tablespoon tomato paste
  • 1 teaspoon dry basil
  • 1 teaspoon dry oregano
  • 1 teaspoon crushed rosemary
  • 1 teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 3 cups torn kale leaves (1-pound bunch), massaged if desired (see note 2)
  • 1 tablespoon extra virgin olive oil
  • 1-2 cans of butter beans


  1. Heat the canned beans (no liquid included) and under low heat stir in garlic, tomato paste, basil, oregano, crushed rosemary, smoked paprika, and cayenne pepper (if using). Cook 1 minute, or until the spices are fragrant.
  2. Stir in kale or collard greens and olive oil and cook for 5 minutes, or until the kale leaves are soft and wilted. Remove from heat and serve or store for later.


  • Use the spices and vegetables that you already have in your kitchen.
  • You can substitute kale for collard greens.
  • Serving suggestions: serve with cooked quinoa, barley, farro, rice, or pasta if desired.
  • Storage: Store in an airtight container and refrigerate for up to one week. Reheat on the stovetop or in the microwave.


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