Marry Me Butter Beans Recipe
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 — simple, elegant, and irresistibly delicious.
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
Elena's Tips:
- 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
Serving: 4g | 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
