ONE POT MARRY ME BUTTER BEANS (30 MINUTE RECIPE!)

2 tbsp olive oil (use the oil from the jar of sundried tomatoes for more flavour!)
1 shallot, diced (or 1/4 cup diced onion)
2/3 cup sundried tomatoes (packed in oil), finely chopped
1 cup halved baby tomatoes
3 garlic cloves, minced
1 1/2 tsp dried oregano
1/4 tsp chili flakes
1/2 tsp salt
1 cup coconut milk
1/2 cup vegetable or chicken broth
2 398ml/14oz cans butter beans or cannellini beans, drained & rinsed
3 cups baby spinach or chopped kale
1/4 cup shredded parmesan cheese
1 1/4 cup shredded mozzarella cheese
Garnishes: fresh basil or fresh parsley, grated parmesan cheese, chili flakes

Heat oil in a high-sided large skillet or frying pan over medium heat. When the pan is hot, add the shallot and a pinch of salt and pepper. Cook until the shallot is softened about 3-5 minutes.
Add the sundried tomatoes and baby tomatoes. Stir and cook for a couple of minutes, about 2-3.
Add the minced garlic, dried oregano, chili flakes, salt and pepper and cook until fragrant, about 1 minute.
Add the milk and broth to deglaze the pan, scraping the bottom to release any browned bits. Bring to a low simmer and once simmering, add in the rinsed beans. Reduce heat to medium-low and cover the pan partially with a lid. Cook for about 5-7 minutes, stirring occasionally, until the beans are just tender and a creamy sauce has developed.
Turn the heat to low and stir in the spinach and parmesan cheese. Cook for about 1-2 minutes, stirring to make sure the spinach is wilted. Taste and adjust the seasoning with more salt and pepper if desired. Remove the pan from the heat.
Top with shredded mozzarella cheese and broil for 3-5 minutes until cheese is melted and bubbling.
Serve immediately topped with fresh basil, a pinch chili flakes and more shredded parmesan cheese. Serve with some crusty bread for dipping if desired.