Marry Me Butter Beans (Tuscan-Style Sauce)
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These Marry Me Butter Beans (in Tuscan-Style Sauce) are tender butter beans simmered in a creamy Tuscan-style sauce made with sun-dried tomatoes, garlic, Italian herbs, Parmigiano Reggiano, and spinach. This vegetarian dish comes together in 30 minutes and has the rich, savory flavor of Marry Me Shrimp or chicken without the meat.
Serve with Crusty Italian Bread. You’ll also love my Chicken Thighs in Cream Sauce (also known as ‘Marry Me Chicken’).
Quick Look: Marry Me Butter Beans (Tuscan-Style Sauce)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Dietary Info: Vegetarian, can be made dairy-free
- Method: Stovetop sauté and simmer
- Technique: Sauté the aromatics and seasonings, build the sun-dried tomato sauce, simmer with the butter beans and cream, then finish with spinach, Parmigiano Reggiano, and fresh basil.
- Flavor/Texture: Creamy, savory, slightly smoky, and herby
A Cozy Italian-Inspired Favorite
I love this recipe because it turns humble butter beans into a dish that feels hearty and full of flavor. The creamy sauce has all the savory ingredients I love, from sun-dried tomatoes and Parmigiano Reggiano to fresh basil and Italian herbs, while the butter beans make it substantial enough to enjoy as a meatless main.
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.
Try my Creamy Chicken Orzo (One Pot Recipe) or Tuscan Chicken Soup if you’re looking for a recipe with similar flavors.
Made With Amore,
“I made this last night and is is legitimately one of the best meals I have ever had!! I’m eating leftovers for lunch now and still dying over how good it is! Will definitely be making frequently!”
– Rikki
Table of Contents
Simple Ingredients
These key ingredients come together to create the creamy, sun-dried tomato sauce and hearty texture that make these beans so flavorful.
- 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 recipe card for full information on ingredients and quantities.
Substitutions & Variations
- Cannellini Beans: Substitute cannellini beans for butter beans if preferred. They have a slightly firmer texture but work well in the creamy sauce. You’ll love my simple Italian Beans and Greens.
- Frozen Lima Beans: Use cooked frozen lima beans in place of canned butter beans. If using uncooked frozen beans, cook them according to the package directions first.
- Make It Dairy-Free: Replace the heavy cream with a dairy-free cream alternative and use a dairy-free Parmesan-style cheese. Try my Cauliflower Leek Soup.
- Add Vegetables: Stir in additional vegetables such as chopped kale, artichoke hearts, or roasted cherry tomatoes.
How To Make Marry Me Butter Beans
This recipe comes together in one pan, with each step building more flavor into the creamy Tuscan-style sauce. Follow the step-by-step photos and see the recipe card at the bottom for a printable version.
- 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.
- 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.
- 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 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.
- Stir in the chopped spinach and grated Parmigiano cheese. Continue stirring until the spinach wilts and the sauce becomes creamy and smooth.
- Remove from heat, taste and adjust seasoning if needed. Top with fresh torn basil and serve warm with crusty bread for dipping.
Tuscan Butter Beans FAQs
Marry Me Butter Beans are a vegetarian take on the popular Marry Me Chicken flavor combination. Tender butter beans are simmered in a creamy sauce with sun-dried tomatoes, garlic, Italian herbs, Parmigiano Reggiano, and cream.
Yes, all work great! Canned butter beans are quick and creamy. If using dried, soak overnight and cook until tender before adding to the sauce. You can also use both cooked or uncooked frozen beans. If you decide to use uncooked frozen beans, cook them according to the package directions first.
Yes. Butter beans and lima beans generally refer to the same type of bean, although the names can vary by region and variety. Large, creamy butter beans or lima beans work well in this recipe.
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 Suggestions
I love serving these marry me butter beans with plenty of Italian Bread, Focaccia, Ciabatta, or Schiacciata for dipping into the creamy sauce. For a fuller Italian-inspired meal, pair them with a Chopped Salad or Creamy Parmesan Rice. They also make a hearty side dish alongside Juicy Oven Roasted Chicken if you’re looking for a non-vegetarian meal.
My Pro Tips
Recipe Tips
- Let the tomato base cook: Give the sun-dried tomatoes, tomato paste, and seasonings time to cook together so their flavors deepen.
- 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.
- Once the cream is added, avoid a rapid boil to help maintain a smooth, creamy texture.
More Vegetarian Recipes
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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
- Let the tomato base cook: Give the sun-dried tomatoes, tomato paste, and seasonings time to cook together so their flavors deepen.
- 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.
- Once the cream is added, avoid a rapid boil to help maintain a smooth, creamy texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A delicious take on what could be a very bland main or side dish!
Yes! So happy you loved the rich and delicious flavors!
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!