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Close-up of creamy "marry me butter beans" in a rich tomato sauce with herbs and spices, topped with grated cheese and cracked black pepper.
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4.50 from 2 votes

Marry Me Butter Beans

These creamy Tuscan-style Marry Me Butter Beans are made with butter beans, sun-dried tomatoes, garlic, Parmesan, spinach, and cream in a rich one-pan sauce. This easy vegetarian dinner comes together quickly and is delicious served with crusty bread, rice, or polenta.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian-Inspired
Diet: Gluten Free, Vegetarian
Servings: 6 servings
Calories: 184kcal
Author: Kristen Wood

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
US Customary - Metric

Instructions

  • 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.
    Minced garlic, red pepper flakes, and herbs are sautéing in melted butter in a pan, creating the perfect base for marry me butter beans.
  • 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.
    Chopped sun-dried tomatoes and oil are stirred with a wooden spatula in a pan, creating the perfect base for marry me butter beans.
  • Pour in the vegetable broth and heavy cream. Stir well and bring to a gentle simmer.
    A wooden spoon rests in a pot of creamy, orange-red soup—marry me butter beans add richness, with visible spices and seasoning floating on the surface.
  • 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.
    Close-up of large white marry me butter beans in a creamy orange sauce, topped with dried herbs and seasoning.
  • Stir in the salt, black pepper, parmesan cheese, and balsamic vinegar. Mix until smooth.
    Cooked pasta shells in a creamy orange sauce with marry me butter beans, topped with grated Parmesan cheese and seasonings.
  • Add the spinach and stir until just warmed and wilted, about 2 minutes.
    A creamy marry me butter beans mixture is being stirred in a pan, with frozen chopped spinach added on top.
  • Remove from the heat. Stir in the lemon zest and the squeeze of lemon juice.
    A close-up of creamy marry me butter beans stew with greens and lemon zest, being stirred with a wooden spoon.
  • Optionally drizzle with olive oil before serving. Serve warm, and enjoy!
    Close-up of a cooked dish featuring marry me butter beans, herbs, and a tomato-based sauce with visible spices and leafy greens.

Video

Notes

Storage and Reheating 
Store any leftover Tuscan butter beans in an airtight container and keep them in the fridge. Eat them within 3-4 days to enjoy the best flavor. You can also store them in the freezer for up to 3 months. 
You can reheat the leftovers either on the stovetop or in the microwave. Add a splash of water or cream to bring back its consistency and creamy texture. To refresh its flavor, you can also add olive oil, lemon juice, or fresh herbs like basil, oregano, or parsley.  

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 6g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 395mg | Potassium: 222mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2354IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 1mg
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