Marry Me Beans

Ingredients

• 1 shallot (minced)
• 3 cloves garlic (minced)
• 1 Tablespoon tomato paste
• 1 cup vegetable stock (or chicken stock)
• 1/3 cup sun dried tomatoes (oil-packed, drained and chopped, plus 1 Tablespoon reserved oil)
• 3 15-ounce cans cannellini beans (or butter beans or chickpeas, drained and rinsed)
• 1/2 cup parmesan cheese (grated)
• 1 teaspoon Italian seasoning
• Pinch red pepper flakes (optional)
• 2 cups spinach
• 1/2 cup heavy cream
• 1 Tablespoon lemon juice (plus 1 teaspoon lemon zest)
• Salt and black pepper (to taste)
• 1/4 cup fresh basil (julienned )
• Toasted bread (optional, for serving)

Instructions

1. 1

   In a large skillet, add 1 Tablespoon of the oil from the sun dried tomatoes. Heat over medium heat. Once hot, add the 1 shallot and cook until softened, 2-3 minutes. Add the 3 cloves garlic and cook until fragrant, about 30 seconds. Add the 1 Tablespoon tomato paste and cook 1 minute longer.

2. 2

   Add the 1 cup vegetable stock and deglaze the pan, scraping any bits stuck to the bottom of the pan with a wooden spoon.

3. 3

   Turn the heat to medium-low, and add the 1/3 cup sun dried tomatoes, 3 15-ounce cans cannellini beans, ½ cup parmesan cheese, 1 teaspoon Italian seasoning and Pinch red pepper flakes (if using). Allow to simmer for 10-15 minutes.

4. 4

   Add the 2 cups spinach and 1/2 cup heavy cream and stir until the spinach is wilted.

5. 5

   Remove from heat and stir in the 1 Tablespoon lemon juice and zest. Season with salt and pepper, to taste.

6. 6

   Garnish with the ¼ cup fresh basil and enjoy!