Hey y'all! If you're looking for the kind of meal that feels like a warm hug in a bowl, Creamy Tuscan Marry Me Butter Beans are your answer. With a rich, silky sauce, sweet sun-dried tomatoes, and hearty beans, this dish is a cozy comfort food you'll crave on busy weeknights and festive weekends alike. Perfect for vegans and omnivores, it makes entertaining a breeze or turns an ordinary night into something special. Let's get cooking!
Why You'll Love This
- Ultra-creamy texture that tastes indulgent yet wholesome.
- Made in under 40 minutes with minimal prep.
- Loaded with vibrant Italian-inspired flavors everyone will devour.
- Customizable for plant-based, vegetarian, or omnivorous diets.
- Perfect for meal prep—tastes even better the next day!
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- ½ cup sun-dried tomatoes (packed in oil), sliced
- 2 (15-ounce) cans butter beans, drained and rinsed
- 1 cup vegetable broth
- ½ cup heavy cream or coconut cream
- ⅓ cup freshly grated Parmesan (or vegan alternative)
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon black pepper
- 2 cups baby spinach leaves
- Zest of 1 lemon
- Fresh basil, for garnish
Step-by-Step Directions
Step 1: Sauté the Base
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until soft and translucent. Stir in the garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
Step 2: Build Flavor
Add the sun-dried tomatoes to the skillet and sauté for 2 minutes. Stir in the butter beans and toss to coat with the aromatic mixture.
Step 3: Make It Creamy
Pour in the vegetable broth and let simmer for 3-4 minutes. Reduce the heat to low, then stir in heavy cream (or coconut cream), grated Parmesan, Italian seasoning, sea salt, and black pepper. Let simmer, stirring occasionally, for 10-12 minutes until the sauce thickens and the beans are creamy.
Step 4: Finish and Serve
Stir in the spinach and cook just until wilted. Remove from heat, then add the lemon zest. Taste and adjust salt and pepper if needed. Garnish with fresh basil and serve warm.
Notes
- If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes.
- For even more flavor, add a splash of white wine along with the vegetable broth.
- This recipe is easily doubled to feed a crowd or for leftovers.
Variations
- Add cooked shredded chicken or sautéed shrimp for extra protein.
- Use kale or Swiss chard instead of spinach for a different green.
- Give it a spicy kick with extra red pepper flakes or a pinch of smoked paprika.
Required Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
- Microplane or fine grater (for lemon zest and Parmesan)
- Can opener
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen if needed.
- Not recommended for freezing, as the cream sauce may separate.
Serving Recommendations
- Serve over toasted sourdough, creamy polenta, or fluffy rice.
- Pair with a crisp green salad and dry white wine for a satisfying meal.
- Great as a hearty vegetarian main or a luxe side dish for roasted proteins.
Pro Tips
- Gently mash a few butter beans into the sauce for a super-creamy effect.
- Let the sauce gently simmer, not boil, after adding the cream to prevent separation.
- Use high-quality sun-dried tomatoes packed in oil for the richest flavor.
FAQ
- Can I use dried butter beans instead of canned?
Absolutely! Just soak and cook them in advance until tender before following the recipe. - Is there a non-dairy substitute for the cream?
Yes, canned coconut cream or any unsweetened plant-based cream works well here. - How can I make it gluten-free?
The recipe is naturally gluten-free—just pair it with gluten-free bread or grains if you wish.
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- ½ cup sun-dried tomatoes (packed in oil), sliced
- 2 (15-ounce) cans butter beans, drained and rinsed
- 1 cup vegetable broth
- ½ cup heavy cream or coconut cream
- ⅓ cup freshly grated Parmesan (or vegan alternative)
- 1 teaspoon Italian seasoning
- ½ teaspoon sea salt, plus more to taste
- ¼ teaspoon black pepper
- 2 cups baby spinach leaves
- Zest of 1 lemon
- Fresh basil, for garnish
Instructions
-
1Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until soft and translucent. Stir in the garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
-
2Add the sun-dried tomatoes to the skillet and sauté for 2 minutes. Stir in the butter beans and toss to coat with the aromatic mixture.
-
3Pour in the vegetable broth and let simmer for 3-4 minutes. Reduce the heat to low, then stir in heavy cream (or coconut cream), grated Parmesan, Italian seasoning, sea salt, and black pepper. Let simmer, stirring occasionally, for 10-12 minutes until the sauce thickens and the beans are creamy.
-
4Stir in the spinach and cook just until wilted. Remove from heat, then add the lemon zest. Taste and adjust salt and pepper if needed. Garnish with fresh basil and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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