These Marry Me Butter Beans are a vegetarian twist on the viral chicken dinner that took the internet by storm. Tender, creamy beans are bathed in a rich, sun-dried tomato and garlic cream sauce that is so delicious, it might just warrant a proposal.
With a velvety texture and a savory, slightly spicy kick, this 10-minute meal is the ultimate comfort food for busy weeknights.
Recipe Details
- Flavor Profile: This dish is rich and savory, featuring the sweet tang of sun-dried tomatoes, the warmth of smoked paprika and red pepper flakes, and a luxurious creamy finish.
- Texture: The large butter beans provide a soft, melt-in-your-mouth texture that pairs perfectly with the smooth, thick sauce and wilted spinach.
- Time: 5 minutes prep, 7 minutes cook time.
- Difficulty: Very Easy. It is a simple one-pan meal that comes together quickly.
What You’ll Need
To make this recipe, you will need a large sauté pan or pot to simmer the beans and sauce. The ingredients list relies on convenient pantry staples like canned beans and jarred tomatoes, elevated by fresh spinach, basil, and heavy cream to create that signature “Marry Me” sauce.
Ingredient Notes
- Butter Beans – Also known as lima beans, these large white beans have a creamy interior that holds up well in the rich sauce. Make sure they are drained before using.
- Sun-dried Tomatoes – Roughly chopped sun-dried tomatoes provide the intense, concentrated tomato flavor that defines this dish.
- Heavy Cream – This creates the luscious, velvety sauce. You can substitute half-and-half if you prefer a lighter version, though the sauce will be thinner.
- Fresh Spinach – Chopped fresh spinach wilts down instantly in the residual heat, adding color and nutrition.
- Vegetable Broth – This thins the sauce slightly and adds a savory depth.
- Parmesan – Grated parmesan adds a salty, nutty kick that thickens the cream sauce.
- Spices – A robust blend of smoked paprika, oregano, and crushed red pepper flakes gives the dish its warmth and depth.
Add-ins and Substitutions
- Greens – If you don’t have spinach, chopped kale allows for a heartier texture, though you may need to cook it for a minute longer to soften.
- Protein – While this is a vegetarian star, you could easily stir in cooked sausage or shredded chicken if desired.
- Spice Level – Adjust the crushed red pepper flakes to suit your taste. Omit them for a mild, family-friendly version.
How to Make Marry Me Butter Beans
- Make the Flavor Base: Heat the 2 tablespoons of unsalted butter, minced garlic, salt, oregano, crushed red pepper flakes, smoked paprika, and ground black pepper in a large sauté pan or pot over medium heat. Cook for about 2 minutes, until the garlic is fragrant and the spices are toasted.
- Simmer Fillings: Stir in the chopped sun-dried tomatoes, ½ to 1 cup of vegetable broth, and the drained butter beans. Continue cooking on medium heat, uncovered, for 5 minutes. This allows the beans to heat through and absorb the flavors.
- Finish the Sauce: Remove the pan from the heat. Stir in the chopped fresh spinach until it is wilted. Then, stir in the heavy cream, grated parmesan, and chopped fresh basil.
- Serve: Serve warm with crusty bread, over rice, or with pasta.
Pro Tip: Remove the pan from the heat before adding the heavy cream and parmesan. If the sauce is boiling when you add the dairy, it can curdle or separate. The residual heat is plenty hot enough to warm the cream and melt the cheese into a smooth emulsion.
Recipe Tips
- Broth Consistency: Start with ½ cup of vegetable broth. If you prefer a soupier consistency to serve over rice, add the full cup.
- Toast the Spices: Cooking the spices in the butter right at the beginning (blooming them) releases their essential oils, making the flavor much more potent than adding them at the end.
- Drain the Beans: Be sure to drain the canning liquid from the butter beans. The starchy liquid can make the sauce too thick and gummy.
FAQs
- Can I use dried beans? Yes, but you must soak and cook them completely tender before using them in this recipe.
- Is this gluten-free? Yes, the ingredients are naturally gluten-free. Just serve it with gluten-free bread or rice.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken in the fridge.
Serving Suggestions
- Crusty Bread: A slice of toasted sourdough or baguette is essential for mopping up the creamy sauce.
- Pasta: Toss the beans and sauce with short pasta shapes like penne or fusilli.
- Rice: Serve over steamed white rice for a gluten-free comfort meal.
Make This Recipe in Advance
- Prep: You can chop the garlic, tomatoes, and spinach ahead of time.
- Reheating: Reheat gently on the stovetop over low heat. You may need to add a splash of broth or water to loosen the sauce as it will thicken significantly when cold.
Marry Me Butter Beans
- Total Time: 12 minutes
- Yield: 4 Servings 1x
Description
These Marry Me Butter Beans are a vegetarian twist on the viral chicken dinner that took the internet by storm. Tender, creamy beans are bathed in a rich, sun-dried tomato and garlic cream sauce that is so delicious, it might just warrant a proposal. With a velvety texture and a savory, slightly spicy kick, this 10-minute meal is the ultimate comfort food for busy weeknights.
Ingredients
- 2 tablespoons (28g) unsalted butter
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/2 cup sun-dried tomatoes, roughly chopped
- 1/2 to 1 cup (120–240ml) vegetable broth (adjust for desired thickness)
- 2 (15 oz) cans butter beans (lima beans), drained
- 1 cup chopped fresh spinach
- 1 cup (240ml) heavy cream (or half-and-half)
- 1/2 cup (50g) grated Parmesan cheese
- 2 tablespoons chopped fresh basil
Instructions
Make the Flavor Base
In a large sauté pan or pot, melt the butter over medium heat. Add the minced garlic, salt, oregano, crushed red pepper flakes, smoked paprika, and black pepper. Cook for about 2 minutes, stirring frequently, until the garlic is fragrant and the spices are toasted (bloomed).
Simmer Fillings
Stir in the chopped sun-dried tomatoes, 1/2 to 1 cup of vegetable broth (start with less, add more if you like it soupier), and the drained butter beans. Cook uncovered on medium heat for 5 minutes to allow the beans to heat through and absorb the flavors.
Finish the Sauce
Remove the pan from the heat. Stir in the chopped fresh spinach until it wilts from the residual heat. Finally, stir in the heavy cream, grated Parmesan cheese, and fresh basil. Stir until the cheese melts and the sauce is creamy and smooth.
Serve
Serve warm immediately. This dish pairs perfectly with crusty bread, over rice, or tossed with pasta.
Notes
Prevent Curdling: It is crucial to remove the pan from the heat before adding the heavy cream and Parmesan. If the sauce is boiling when you add the dairy, it can separate. The residual heat is sufficient to warm the cream and melt the cheese.
Toast the Spices: Don’t skip the initial sauté step. Cooking the spices in the butter (blooming) releases their essential oils, creating a much deeper flavor profile than adding them at the end.
Broth Consistency: Start with 1/2 cup of broth for a thicker, stew-like consistency. If you plan to serve this over rice or want more sauce to dip bread into, use the full cup.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 Bowl
- Calories: 480
- Sugar: 6g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 16g
- Cholesterol: 95mg
Keywords: marry me beans, butter beans recipe, vegetarian marry me sauce, creamy beans, 10 minute dinner, tuscan butter beans, easy vegetarian meal
