Greek Yogurt Butter Beans (Print Version)

Tender butter beans in a rich, tangy tomato yogurt sauce with sun-dried tomatoes and fresh herbs. A protein-packed Mediterranean dish.

# 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:

01 - Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the cherry tomatoes and sun-dried tomatoes, cook for 4-5 minutes until the tomatoes begin to soften.
04 - Sprinkle in the oregano, thyme, and red pepper flakes. Stir to combine.
05 - Pour in the vegetable broth and bring to a gentle simmer.
06 - Add the butter beans and spinach. Stir and cook for 4-5 minutes until the spinach wilts and the beans are heated through.
07 - Reduce the heat to low. Stir in the Greek yogurt until the sauce is creamy and well combined. Season with salt and pepper to taste. Warm through gently, but do not let the yogurt boil.
08 - Remove from heat. Garnish with fresh basil and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • The creamy yogurt sauce creates this dreamy texture that makes you want to scoop up every last bit with bread
  • It comes together in under 40 minutes but tastes like something that simmered all afternoon
  • The tangy sun-dried tomatoes balance perfectly with the mild butter beans
02 -
  • Never let the sauce boil after adding the yogurt or it will separate into an unappealing mess
  • The beans will continue absorbing liquid as they sit, so the sauce might thicken up in leftovers
  • Taste before serving because the sun-dried tomatoes can be quite salty on their own
03 -
  • Rinse the beans thoroughly to remove any metallic taste from the cans
  • Let the dish rest for 5 minutes off the heat before serving so the sauce thickens slightly

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