One Pot Marry Me Butter Beans (30 minute recipe!)

Ingredients:

• 2 tbsp olive oil (or oil from the jar of sundried tomatoes for extra flavor)
• 1 shallot, diced (or 1/4 cup diced onion)
• 2/3 cup sundried tomatoes (packed in oil), finely chopped
• 1 cup baby tomatoes, halved
• 3 garlic cloves, minced
• 1 1/2 tsp dried oregano
• 1/4 tsp chili flakes
• 1/2 tsp salt
• Freshly ground black pepper, to taste
• 1 cup whole milk
• 1/2 cup vegetable or chicken broth
• 2 cans (398ml/14oz each) butter beans or cannellini beans, drained and rinsed
• 3 cups baby spinach or chopped kale
• 1/4 cup shredded parmesan cheese
• 1 1/4 cup shredded mozzarella cheese

Garnishes (optional):

• Fresh basil or parsley
• Additional grated parmesan cheese
• Extra chili flakes

Instructions:

1. Heat Oil: In a large, high-sided skillet or frying pan, heat the olive oil over medium heat. Add the diced shallot and a pinch of salt and pepper. Cook until softened, about 3-5 minutes.
2. Add Tomatoes: Stir in the sundried tomatoes and baby tomatoes. Cook for 2-3 minutes.
3. Season: Add the minced garlic, dried oregano, chili flakes, and salt. Cook for about 1 minute, or until fragrant.
4. Deglaze: Pour in the milk and broth, scraping the bottom of the pan to release any browned bits. Bring to a low simmer.
5. Add Beans: Once simmering, stir in the rinsed beans. Reduce heat to medium-low and cover partially with a lid. Cook for 5-7 minutes, stirring occasionally, until the beans are tender and the sauce is creamy.
6. Finish: Turn the heat to low and stir in the spinach and parmesan cheese. Cook for 1-2 minutes, until the spinach is wilted. Adjust seasoning with more salt and pepper if needed. Remove from heat.
7. Broil: Top with shredded mozzarella cheese. Place the pan under the broiler for 3-5 minutes, or until the cheese is melted and bubbly.
8. Serve: Garnish with fresh basil or parsley, additional parmesan cheese, and extra chili flakes if desired. Serve immediately with crusty bread or as a topping over quinoa, rice, or pasta.

Notes:

• Bean Alternatives: If you can’t find butter beans, cannellini or navy beans are good substitutes.
• Serving Suggestions: Enjoy as a main dish or with quinoa, rice, or pasta.
• Storage: Best enjoyed the day it's made. Store leftovers in an airtight container in the fridge for 1-2 days. Reheat on the stove with a splash of broth to loosen the sauce.

Enjoy your creamy, cheesy bean skillet!