Greek Yogurt Butter Beans (Printable)

Creamy butter beans in tangy tomato sauce with Greek yogurt and sun-dried tomatoes

# What You 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 Cook:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add cherry tomatoes and chopped sun-dried tomatoes to the skillet. Cook for 4-5 minutes until cherry tomatoes begin to soften and release their juices.
04 - Sprinkle in dried oregano, dried thyme, and red pepper flakes. Stir well to distribute the herbs evenly throughout the vegetable mixture.
05 - Pour in vegetable broth and bring the mixture to a gentle simmer. Allow the flavors to meld for 1-2 minutes.
06 - Add drained butter beans and chopped spinach to the skillet. Stir and cook for 4-5 minutes until spinach wilts completely and beans are heated through.
07 - Reduce heat to low. Stir in Greek yogurt until the sauce becomes creamy and well combined. Season generously with salt and pepper to taste. Warm through gently without boiling to prevent yogurt from separating.
08 - Remove from heat immediately. Garnish with fresh chopped basil and serve with lemon wedges on the side for squeezing, if desired.

# Expert Tips:

01 -
  • The creamy yogurt sauce transforms humble canned beans into something that feels genuinely luxurious
  • It comes together in under 40 minutes but tastes like it simmered all afternoon
  • The proteinrich combination keeps you satisfied for hours without that heavy pasta nap afterward
02 -
  • Never let the yogurt come to a full boil. I learned this the hard way when my first attempt curdled into a grainy, unappetizing mess. Gentle warming is all it needs.
  • Room temperature yogurt incorporates more smoothly than cold yogurt straight from the fridge. Take it out while you prep ingredients.
  • The sauce continues thickening as it sits off the heat. If it seems too thick, add a splash more broth or even a bit of pasta water.
03 -
  • Save some of the basil for garnishing right before serving. Sprinkling it on while cooking makes it turn dark and tired-looking.
  • If making this ahead, stop before adding the yogurt. Reheat gently and stir in the yogurt just before serving to prevent separation.

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