These creamy marry me butter beans are made with a rich Tuscan-inspired sauce featuring sun-dried tomatoes, garlic, Parmesan cheese, spinach, and tender butter beans. This easy one-pan dinner comes together with simple ingredients for a flavorful vegetarian meal that’s satisfying enough for both weeknights and special occasions.
A Note From Kristen
I wanted to create my own vegetarian spin on the popular viral “Marry Me Chicken,” and these creamy Tuscan-style butter beans turned out incredibly flavorful! I’ve already made them several times since first testing the recipe. They’re the kind of dish that could easily win over people who think they don’t like beans. The butter beans soak up the rich sauce made with sun-dried tomatoes, garlic, Parmesan, and cream, creating lots of flavorful bites throughout the dish. I also added a few extra ingredients that I feel really elevate the sauce, adding even more depth without making the recipe complicated. Even better, everything comes together in one pan, making this an easy dinner I find myself returning to often. I hope you love it too!
~Kristen
What Is “Marry Me,” Anyway?
“Marry me” recipes are known for their rich, creamy sauces and bold flavors, often featuring ingredients like sun-dried tomatoes, garlic, Parmesan, and cream. The name comes from the idea that the dish is so delicious, it could inspire a marriage proposal after just one bite!
If you like this recipe, you might also like my Marry Me Roasted Vegetable Medley.
Ingredient Notes
A few quick notes on the ingredients that matter most. Find the full ingredient list and instructions in the recipe card below.
How to Make Marry Be Butter Beans
01
COOK AROMATICS
Melt the butter in a large skillet over medium heat. Stir in the garlic, red pepper flakes, and crushed fennel seeds, and cook for 30 seconds until fragrant.
02
ADD TOMATOES
Add the sun-dried tomatoes and tomato paste. Cook for 2–3 minutes, stirring frequently, until thickened and slightly darkened in color.
03
ADD LIQUIDS
Pour in the vegetable broth and heavy cream, stirring until combined. Bring the sauce to a gentle simmer.
04
ADD BUTTER BEANS
Add the butter beans and Italian seasoning. Simmer for 1–2 minutes, stir, then continue cooking for another 2–3 minutes. Lightly mash some of the beans to help thicken the sauce.
05
MIX
Stir in the seasonings, Parmesan cheese, and balsamic vinegar.
06
ADD SPINACH
Add the spinach and cook for about 2 minutes, stirring until wilted.
07
ADD LEMON
Remove from the heat, then stir in the lemon zest and a squeeze of fresh lemon juice.
08
SERVE
Optionally drizzle with olive oil before serving. Enjoy warm!
A Few Favorite Pairings
- Spoon over rice or quinoa.
- Serve with crusty bread or garlic toast (for soaking up the creamy Tuscan sauce!).
- Pair with roasted vegetables or my Mediterranean cucumber salad.
- Spoon over creamy polenta.
- One of my favorite ways to serve these butter beans is over a crispy mozzarella quesadilla! It sounds unexpected, but it works incredibly well.
Tips For The Best Marry Me Butter Beans
- Use tender butter beans that still hold their shape well for the best texture.
- Drain and rinse the beans well before adding them to the skillet to remove excess salt and any of that metallic canned flavor.
- Add the heavy cream over low heat, stirring gently to help keep the sauce smooth and creamy.
- Don’t skip lightly mashing some of the butter beans while simmering! This helps naturally thicken the sauce and makes it extra creamy.
More Delicious Butter Bean Recipes To Try
Marry Me Butter Beans
Ingredients
- 2 tablespoons butter
- 4 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon fennel seeds lightly crushed
- 1/3 cup oil-packed sun-dried tomatoes chopped
- 2 teaspoons tomato paste
- 3/4 cup vegetable broth
- 3/4 cup heavy cream or half-and-half
- 2 15-ounce cans butter beans drained and rinsed
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper
- 1/3 cup grated parmesan cheese use rennet-free if vegetarian
- 1 1/2 teaspoons balsamic vinegar
- 1/2 cup chopped frozen spinach or 2 cups of fresh spinach
- Zest of 1 lemon
- Juice of 1/2 lemon or 1 tablespoon
- drizzle extra virgin olive oil optional for serving
Method
- Melt the butter in a large skillet or pot over medium heat. Add the garlic, red pepper flakes, and crushed fennel seeds. Cook for about 30 seconds, or just until fragrant.
- Stir in the sun-dried tomatoes and tomato paste. Cook for 2–3 minutes, stirring often, until the mixture darkens slightly and becomes thick and jammy.
- Pour in the vegetable broth and heavy cream. Stir well and bring to a gentle simmer.
- Add the butter beans and Italian seasoning. Let the mixture simmer undisturbed for 1–2 minutes, then stir and continue cooking for another 2–3 minutes. Lightly mash about a quarter of the beans to help thicken the sauce.
- Stir in the salt, black pepper, parmesan cheese, and balsamic vinegar. Mix until smooth.
- Add the spinach and stir until just warmed and wilted, about 2 minutes.
- Remove from the heat. Stir in the lemon zest and the squeeze of lemon juice.
- Optionally drizzle with olive oil before serving. Serve warm, and enjoy!
Notes
Nutrition
Nutritional information is automatically calculated using a third-party calculator and is an estimate only.
