Greek Yogurt Butter Beans (Printable version)

Creamy butter beans in a tangy tomato yogurt sauce with sun-dried tomatoes and herbs. Ready in 35 minutes.

# 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
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 1/4 cup fresh basil, chopped
15 - Lemon wedges

# Directions:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent and fragrant.
02 - Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
03 - Add cherry tomatoes and sun-dried tomatoes to the skillet. Cook for 4-5 minutes until tomatoes begin to soften and release their juices.
04 - Sprinkle in dried oregano, thyme, and red pepper flakes. Stir well to distribute the spices evenly throughout the tomato mixture.
05 - Pour in vegetable broth and bring the mixture to a gentle simmer. Let it cook for 2 minutes to allow flavors to meld.
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 with salt and pepper to taste. Warm through gently without allowing the yogurt to boil or separate.
08 - Remove from heat immediately. Garnish with fresh chopped basil and serve with lemon wedges on the side for squeezing.

# Expert Advice:

01 -
  • The creamy Greek yogurt creates the most velvety sauce without any heavy cream
  • It comes together in under 40 minutes but tastes like it simmered all day
  • Packed with protein and fiber so it actually keeps you satisfied for hours
02 -
  • Never let the Greek yogurt come to a boil or it will separate and turn grainy instead of staying smooth
  • Drain and rinse your beans thoroughly to remove excess sodium and prevent the dish from becoming too salty
  • The sauce continues to thicken as it stands so do not worry if it looks a bit loose right after adding the yogurt
03 -
  • Temper the Greek yogurt by whisking a small amount of the hot sauce into it before adding to the pan to prevent curdling
  • Use a microplane to zest a little lemon into the finished dish for brightness without adding liquid

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