Creamy Sun-Dried Tomato Beans

Instructions

1. Sauté Aromatics

   2 min hands-on

   • Heat the olive oil in a saucepan over medium heat.
   • Add the garlic and dried chilies, and cook for 1 to 2 minutes until fragrant.

2. Build The Base

   2 min hands-on

   • Stir in the sun-dried tomatoes and cook for 1 minute.
   • Add the pinto beans and cream cheese, then stir until combined.

3. Loosen The Sauce

   3 min hands-on

   • Add a splash of water if needed to help the sauce come together.
   • Stir regularly until the mixture is creamy and saucy.

4. Wilt The Spinach

   2 min hands-on

   • Stir in the spinach and cook until wilted.
   • Add a little more water if needed to keep the sauce loose and creamy.

5. Season And Serve

   2 min hands-on

   • Season generously with salt and black pepper.
   • Spoon into bowls and finish with Parmesan and a drizzle of olive oil.
   • Cooking tips:
   • Keep the heat at medium so the garlic and chilies become fragrant without burning.
   • Add water gradually; the finished beans should be creamy but still spoonable.