Greek Yogurt Butter Beans (Printable)

Creamy Mediterranean beans in 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 (optional)
13 - Salt and freshly ground black pepper, to taste

→ Garnish

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

# Directions:

01 - Heat the olive oil in a large skillet over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant.
02 - Add the cherry tomatoes and sun-dried tomatoes, cook for 4-5 minutes until the tomatoes begin to soften.
03 - Sprinkle in the oregano, thyme, and red pepper flakes. Stir to combine evenly with the vegetable mixture.
04 - Pour in the vegetable broth and bring to a gentle simmer.
05 - Add the butter beans and spinach. Stir and cook for 4-5 minutes until the spinach wilts and the beans are heated through.
06 - 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.
07 - Remove from heat. Garnish with fresh basil and serve with lemon wedges if desired. Pairs well with crusty bread or over brown rice.

# Expert Advice:

01 -
  • The 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
  • Leftovers actually taste better the next day as the flavors deepen
02 -
  • Never let the yogurt come to a boil or it will separate and ruin that gorgeous creamy texture
  • Drain and rinse the beans thoroughly to prevent the sauce from becoming too starchy
  • Let the dish rest for 5 minutes before serving to allow the flavors to meld together
03 -
  • Use a microplane to zest a little lemon into the sauce right before serving for bright acidity
  • Let the dish rest off the heat for 5 minutes before serving to let the sauce thicken naturally

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