Creamy Tomato Butter Bean Skillet
Method
Build the tomato base: Heat the olive oil in a large ovenproof skillet over medium heat. Add the red onion and cook for 3–4 minutes until softened. Add the garlic, smoked paprika, cumin and oregano and cook for 30 seconds.
Add the beans: Pour in the passata and add the butter beans, roasted peppers and cherry tomatoes. Stir gently and simmer for 8–10 minutes until the sauce thickens and the beans are heated through.
Make it creamy: Reduce the heat to low. Stir in the cottage cheese and Parmesan until incorporated. Add the spinach and cook for 1–2 minutes until just wilted. Season with lemon juice, salt and black pepper.
Finish: Sprinkle with pumpkin seeds and fresh basil. Place under a hot grill for 2–3 minutes if you want a lightly golden top, or serve directly from the skillet.
Vegan option: Replace the cottage cheese with 100 g blended silken tofu and the Parmesan with 2 tbsp nutritional yeast. For extra creaminess, add 1 tbsp tahini to the sauce. Creamy butter beans simmer in a rich tomato sauce with roasted peppers, spinach and Mediterranean herbs. Cottage cheese adds an unexpected protein boost while keeping the skillet creamy without heavy cream. It is a simple one-pan dish that feels much more indulgent than it actually is.
Nutrition Facts
Per serving
