Ingredients:

  • 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 2 tbsp (30ml) sun-dried tomato oil
  • 4 cloves (12g) garlic, minced
  • 1/3 cup (50g) sun-dried tomatoes, thinly sliced
  • 1/2 tsp (2g) red pepper flakes
  • 1 tsp (2g) dried thyme
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cups (60g) fresh baby spinach
  • salt to taste
  • black pepper to taste
  • 1 tbsp (15ml) chili oil
  • 1 tbsp (5g) fresh parsley, chopped

Instructions:

  1. Heat 2 tbsp sun dried tomato oil in a 12 inch skillet over medium heat. Add 4 cloves of minced garlic, 1/3 cup sliced sun dried tomatoes, and 1/2 tsp red pepper flakes. Sauté for 2-3 minutes until the garlic is fragrant and tomatoes soften.
  2. Stir in 2 cans (rinsed) of cannellini beans and 1 tsp dried thyme. Cook for 3-5 minutes, stirring occasionally.
  3. Use a fork to lightly crush about a quarter cup of the beans directly in the pan. Note: This releases the starch needed to thicken the Marry Me White Beans sauce.
  4. Lower the heat to medium low and pour in 1/2 cup heavy cream. Stir continuously until the cream bubbles and merges with the beans.
  5. Fold in 1/2 cup grated Parmesan cheese and 2 cups baby spinach. Stir until the spinach wilts and the sauce becomes glossy.
  6. Remove from heat. Season with salt and black pepper to taste.
  7. Plate the beans into bowls.
  8. Drizzle 1 tbsp chili oil over the top and sprinkle with 1 tbsp chopped fresh parsley.