1. If using dried butter beans, soak them overnight in cold water. The next day, drain and rinse them well.
2. Place the soaked beans in a large pot and cover with fresh water. Bring to a boil, then reduce to a simmer and cook until tender, about 1 to 1 1/2 hours. Drain and set aside. (If using canned, simply rinse and drain.)
3. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent and soft, about 5 minutes.
4. Add the sliced garlic and cook gently for 1-2 minutes, being careful not to burn it. This is where the aroma will transport you straight to Mama Lou’s kitchen!
5. Stir in the chopped sun-dried tomatoes and dried oregano. Cook for another 2-3 minutes, allowing the flavors to meld.
6. Add the cooked butter beans to the skillet, stirring to coat them with the tomato-garlic mixture.
7. Pour in the vegetable broth (or water), season with salt, black pepper, and crushed red pepper flakes if using. Bring to a gentle simmer and cook uncovered for 10 minutes to let the flavors marry and the liquid reduce slightly.
8. Stir in the fresh spinach, folding it gently into the beans. Cook until the spinach wilts, about 2-3 minutes.
9. Remove from heat and squeeze fresh lemon juice over the dish. Taste and adjust seasoning as needed.
10. Garnish with chopped parsley before serving.

When I make this with Ouma, we often pause at step 4, inhaling the fragrant garlic and olive oil mixture. It’s a small moment of gratitude for the simple things—a habit Mama Lou taught us well.