@laurenbatschh Marry me butter beans💍🌱 * 2 Tbsp unsalted butter * 4 cloves garlic, minced * ½  tsp each salt, oregano, crushed red pepper flakes, smoked paprika * ¼ tsp ground black pepper * ½ cup sun-dried tomatoes, chopped * ½ to 1 cup vegetable broth * 2 15-oz cans butter beans, drained * 1 cup chopped fresh spinach * 1 cup heavy cream - Heat butter, garlic, salt, oregano, crushed red pepper flakes, smoked paprika, and ground black pepper in a large saute pan on medium heat. Cook for about 2 minutes. - Stir in sun-dried tomatoes, vegetable broth, and butter beans. Continue cooking on medium, uncovered, for 5 minutes. - Remove from heat. Stir in chopped fresh spinach until wilted, then stir in heavy cream and grated parmesan. Serve with sides of choice:) #whatieatinaday #healthyeating #mealideas #vegetarian #recipe ♬ That's How Strong My Love Is (2020 Remaster) - Otis Redding

Only You, Only Beans 💙🍲✨

Chiara Civello’s “Io che amo solo te” sings of unwavering devotion to one love, a choice of depth over distraction. The creamy, cheesy butter beans with Parmesan crumb echo that same fidelity: a humble ingredient elevated through care and respect, chosen not for extravagance but for its comforting richness. Just as the song insists on loving only one, the dish insists on celebrating the overlooked bean, proving that devotion—whether to a person or to a simple ingredient—can create timeless beauty.

🎶 💙 🌊 🍷 🍝 🥖 🫘 🧀 🍋 🌍 ✨ 🤌 🌟 🔊 Io che amo solo te - Chiara Civello

---

🍲 Creamy Cheesy Butter Beans with Parmesan Crumb: Comfort in Every Spoonful

When the evenings call for warmth and indulgence, this butter bean dish delivers pure comfort. Creamy, cheesy, and finished with a golden Parmesan crumb, it transforms humble beans into a hearty, flavour‑packed meal. With spinach for freshness and crusty bread for dipping, it’s proof that simple ingredients can create extraordinary satisfaction.

---

🥖 Ingredients

For the Parmesan crumb

60g/2¼oz day‑old white bread, torn into pieces
1 tbsp olive oil
20g/¾oz Parmesan (or vegetarian alternative), finely grated
Salt and freshly ground black pepper

For the butter beans

2 tbsp olive oil, plus extra for drizzling
3 garlic cloves, crushed
800g/1lb 12oz giant butter beans, drained and rinsed
200ml/7fl oz vegetable stock
70g/2½oz mature cheddar, coarsely grated
150g/5½oz fresh baby spinach
Salt and freshly ground black pepper

---

🍳 Method

1. Place the bread in a food processor and pulse into coarse crumbs.
2. Heat olive oil in a frying pan over medium heat, add the breadcrumbs, and cook for 5 minutes until golden. Transfer to a bowl, stir in Parmesan, season, and set aside.
3. Wipe out the pan, add olive oil, and gently cook garlic for 2–3 minutes until fragrant.
4. Stir in half the butter beans, coat in garlic oil, then add the stock and warm through.
5. Lightly mash the beans, leaving some texture, and stir in the cheddar until melted and creamy.
6. Reduce heat, add spinach, and cook until wilted. Add the remaining beans and heat through. Season well.
7. Serve warm, drizzled with olive oil and topped with the Parmesan crumb. Pair with crusty bread or toast for dipping.

---

💡 Recipe Tips

• Giant butter beans are often sold in jars as “queen beans” (actually Piekny Jas beans); regular tinned butter beans work too.
• Swap Parmesan for a vegetarian Italian‑style hard cheese to keep the dish veggie.
• Perfect for batch cooking: store in the fridge for up to 3 days or freeze the beans (without crumb) for up to 3 months.

#RespectTheIngredient🍞 #BeautyThroughWaste✨ #FoodForSoul🌍 #CreativeKitchen🍽️ #ZeroWasteChef🤲