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Marry Me Butter Beans in 30 minutes! You’ll want to grab a slice of crusty bread to soak up every bit of this creamy, dreamy sauce. Tender butter beans simmer in a rich sun-dried tomato and parmesan cream sauce with Italian herbs and spinach. You’ll love this simple, elegant, and irresistibly delicious dish!
Serve with Crusty Italian Bread. You’ll also love my chicken thighs in cream sauce (also known as ‘Marry Me Chicken’).
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Dietary Info: Vegetarian
- Method: Stovetop sauté
- Technique: Simmer and reduce
- Flavor/Texture: Creamy, savory, slightly smoky, and herby
Why you’ll love this vegetarian favorite!
This dish is cozy, rustic, and bursting with so much flavor, the kind of meal that feels like a warm hug at the end of a long day. It’s packed with fiber and protein. The buttery beans soak up that velvety parmigiano cream sauce infused with sun-dried tomatoes, garlic, and herbs, pure Italian comfort in every bite, just like my Tuscan white bean soup.
It’s quick enough for a weeknight but elegant enough for guests. And when you scoop up that rich sauce with a slice of warm, crusty sourdough bread… you’ll understand why everyone calls it “Marry Me” Butter Beans—made with simple ingredients, layered with amore.
Made With Amore,
Table of Contents
Marry Me Butter Beans Ingredients
- Base & Aromatics: Olive oil, shallot, and garlic — create a flavorful, fragrant foundation.
- Seasoning: Smoked paprika, Italian herbs (oregano, thyme, rosemary, and more), salt, and pepper — add warmth and depth.
- Main Ingredients: Sundried tomatoes, tomato paste, vegetable broth, and butter beans — rich, savory, and hearty.
- Creamy Sauce: Heavy cream and freshly grated Parmigiano Reggiano — make the sauce silky and indulgent.
- Finishing Touch: Fresh spinach and basil add color, freshness, and that final Italian flair. Add red pepper flakes for a little heat.
See the recipe card for exact quantities.
Substitutions and Variations
- Types of beans: Use cannellini beans or chickpeas as alternatives to butter beans. Even tofu! You’ll love my simple Italian beans and greens.
- Dairy-free options: Swap coconut milk or cream + vegan Parmesan cheese for a dairy-free version. Try my cauliflower leek soup.
- Stir in roasted cherry tomatoes, kale, or artichokes for extra texture.
- Extra flavors: Top with crispy pancetta or toasted breadcrumbs for a savory crunch. Try my easy cheese sauce for pasta with a crunchy topping next time.
How To Make Marry Me Butter Beans
This is a step-by-step photo overview of this rustic Tuscan-style butter beans recipe; the full instrcutions are in the recipe card below.
Step #1: Sauté Aromatics: In a large skillet or small pot, heat olive oil over medium heat. Add the chopped shallot and cook for 2–3 minutes until soft and translucent. Add garlic and cook another 30 seconds until fragrant.
Step #2: Add Seasoning and Tomatoes: Stir in smoked paprika, Italian seasoning, salt, and pepper. Add the sun-dried tomatoes, tomato paste, and balsamic vinegar, stirring well. Cook for 1–2 minutes to let the tomato paste deepen in flavor.
Step #3: Deglaze and Simmer: Pour in vegetable broth, stirring to combine and scraping up any bits from the bottom of the pan. Simmer for 3–4 minutes until slightly reduced.
Step #4: Add Butter Beans and Cream: Add the drained butter beans and heavy cream. Reduce the heat to low and simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and the beans are warmed through.
Step #5:Finish with Spinach and Cheese: Stir in the chopped spinach and grated Parmigiano cheese. Continue stirring until the spinach wilts and the sauce becomes creamy and smooth.
Step #6: Garnish and Serve: Remove from heat, taste and adjust seasoning if needed. Top with fresh torn basil and serve warm with crusty bread for dipping.
My Pro Tips
Tips for Tuscan-Style Butter Beans
- Use jarred sun-dried tomatoes in oil — they add richness and depth that dry-packed ones can’t match.
- Sauté the tomato paste for 1–2 minutes to caramelize it and intensify the flavor before adding liquid.
- Simmer uncovered to naturally thicken the sauce and let the cream and cheese emulsify beautifully.
- Add the spinach at the end so it stays bright green and tender, not overcooked.
- Finish with fresh basil and a drizzle of good olive oil — this elevates the dish from simple to restaurant-worthy.
FAQ’s
Yes, either works great! Canned butter beans are quick and creamy. If using dried, soak overnight and cook until tender before adding to the sauce.
Yes — it reheats well. Store in the fridge up to 3 days and reheat gently on the stove with a splash of broth or cream.
Crusty Italian bread is a must! It’s also delicious over rice, pasta, or alongside grilled chicken, fish, or roasted vegetables.
Absolutely. Use coconut cream or cashew cream instead of heavy cream, and swap the Parmigiano with a vegan Parmesan alternative.
The name comes from the idea that this dish is so delicious, it could inspire a marriage proposal! It’s creamy, comforting, and irresistibly good — the kind of meal that makes everyone fall in love after the first bite.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of vegetable broth or cream to loosen the sauce. Avoid boiling so the cream stays silky and smooth.
Serving Ideas for Butter Beans
Serve with crusty bread and an easy salad recipe.
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Marry Me Butter Beans Recipe
Ingredients
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 3 cloves garlic, finely chopped
- ½ teaspoon smoked paprika
- 1 teaspoon homemade Italian seasoning
- Salt and black pepper, to taste
- ½ cup sun-dried tomatoes, roughly chopped
- 1 tablespoon tomato paste
- 1 tablespoon aged balsamic vinegar
- ¾ cup vegetable broth
- 2 15-ounce cans butter beans, drained and rinsed
- 1 cup fresh spinach, chopped
- 1 cup heavy cream
- 1 cup freshly grated Parmigiano Reggiano cheese
- 4 tablespoons fresh basil leaves, torn by hand
- pinch red pepper flakes , for serving
Instructions
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped shallot and cook for 2–3 minutes until soft and translucent. Add garlic and cook another 30 seconds until fragrant.
- Add Seasoning and Tomatoes: Stir in smoked paprika, Italian seasoning, salt, and pepper. Add the sun-dried tomatoes, tomato paste, and balsamoc vinegar stirring well. Cook for 1–2 minutes to let the tomato paste deepen in flavor.
- Deglaze and Simmer: Pour in vegetable broth, stirring to combine and scraping up any bits from the bottom of the pan. Simmer for 3–4 minutes until slightly reduced.
- Add Butter Beans and Cream: Add the drained butter beans and heavy cream. Reduce the heat to low and simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and the beans are warmed through.
- Finish with Spinach and Cheese: Stir in the chopped spinach, basil, and grated Parmigiano cheese. Continue stirring until the spinach wilts and the sauce becomes creamy and smooth.
- Garnish and Serve: Remove from heat, taste and adjust seasoning if needed. Garnish with a little extra basil and a pinch of red pepper flakes (if desired), and serve warm with crusty bread for dipping. Enjoy!
Notes
- Use jarred sun-dried tomatoes in oil — they add richness and depth that dry-packed ones can’t match.
- Sauté the tomato paste for 1–2 minutes to caramelize it and intensify the flavor before adding liquid.
- Simmer uncovered to naturally thicken the sauce and let the cream and cheese emulsify beautifully.
- Add the spinach at the end so it stays bright green and tender, not overcooked.
- Finish with fresh basil and a drizzle of good olive oil — this elevates the dish from simple to restaurant-worthy.
- Store: Refrigerate in an airtight container up to 3 days.
- Reheat: Warm gently on the stovetop with a splash of broth or cream.
- Freeze: Store in an airtight container for up to 1 month. Note: the cream will separate when thawed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this last night and is is legitimately one of the best meals I have ever had!! Iโm eating leftovers for lunch now and still dying over how good it is! Will definitely be making frequently!
YAY!!! So happy you loved this super simple and tasty meals. I make this just for the leftovers! I have to hide away a little bowl each time ;).
I really enjoyed this with a big piece of crusty rosemary sourdough bread. Delicious! Only sub I made was half and half because I didnโt have heavy cream on hand. Will make again this Lenten season for sure.
YUM! What a perfect pairing with the rosemary sourdough bread. Yes, the half-and-half works great.
Hi Elena, this recipe is right up my alley! I’m wondering though if frozen Lima Beans can be used instead of canned or fresh? If so, would I need to cook the frozen Lima Beans first then proceed with the rest of the directions?
Thank you,
Lina
Hi Lina ๐ค Yes, frozen lima beans work well. If theyโre already cooked and just frozen, you can add them directly to the sauce and let them simmer a bit longer to heat through and absorb the flavors. If theyโre uncooked, cook them first, then proceed with the recipe. I hope you love it!
Elena
The definition of vegetarian comfort food! It was a bonus when my meat-loving husband said- I don’t even miss the meat and the kids wanted seconds!