Marry Me Butter Beans Recipe
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 chicken without the meat.
Servings: 4 servings
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
Calories: 418kcal | Carbohydrates: 15g | Protein: 13g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 84mg | Sodium: 648mg | Potassium: 682mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2277IU | Vitamin C: 10mg | Calcium: 371mg | Iron: 2mg
