Greek Yogurt Marry Me Butter Beans (Printable)

Creamy butter beans in a tangy tomato sauce with Greek yogurt, 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

# Step-by-step:

01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add halved cherry tomatoes and chopped sun-dried tomatoes to the skillet. Cook for 4-5 minutes until the tomatoes begin to soften and release their juices.
03 - Sprinkle in dried oregano, dried thyme, and red pepper flakes. Stir well to combine and let the spices bloom in the hot oil for 30 seconds.
04 - Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for 2 minutes to allow the flavors to meld together.
05 - Add the drained butter beans and chopped baby spinach to the skillet. Stir and cook for 4-5 minutes until the spinach wilts and the beans are heated through.
06 - Reduce heat to low. Stir in Greek yogurt until the sauce becomes creamy and well combined. Season generously with salt and black pepper to taste. Warm through gently—do not allow the yogurt to boil or it may separate.
07 - Remove from heat immediately. Garnish with fresh chopped basil and serve with lemon wedges on the side for squeezing over the dish.

# Expert Advice:

01 -
  • The Greek yogurt creates this velvety sauce that clings to every single bean
  • Its one of those rare dishes that actually tastes better the next day
  • You probably have everything in your pantry right now
02 -
  • Never let the yogurt boil or it will separate and ruin the sauce
  • Drain the beans really well so the sauce stays thick and creamy
  • Let the dish sit for 5 minutes before serving so the flavors meld together
03 -
  • Use room temperature Greek yogurt to prevent curdling
  • Taste the sauce before adding salt since the sun-dried tomatoes are already salty

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