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Marry Me Butter Beans Recipe

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3.9 from 6 reviews

Marry Me Butter Beans is a creamy, savory skillet dish featuring tender butter beans cooked in a flavorful tomato and garlic base, enriched with vegetable broth, cream, sun-dried tomatoes, and fresh spinach. Topped with grated parmesan, basil, and lemon zest, this comforting vegetarian recipe comes together quickly on the stovetop for a satisfying meal ideal for any weeknight dinner.

Ingredients

Base and Aromatics

  • 2 tablespoons olive oil
  • 2 cloves garlic, grated
  • ½ teaspoon red pepper flakes
  • 3 tablespoons tomato paste

Main Ingredients

  • 2 cans (15 oz each) butter beans, drained and rinsed (or 3 cups cooked beans)
  • 1½ cups vegetable broth
  • ½ cup heavy cream (or non-dairy cream)
  • ½ teaspoon dried oregano
  • 2 cups fresh spinach
  • ½ cup sun-dried tomatoes, chopped
  • ⅓ cup grated parmesan cheese (or more to taste)
  • ½ teaspoon salt
  • Black pepper, 2 twists or to taste

Garnish

  • 1 handful fresh basil leaves
  • Grated lemon zest

Instructions

  1. Make Flavor Base: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 cloves of grated garlic and ½ teaspoon of red pepper flakes. Sauté for about 30 seconds until fragrant. Stir in 3 tablespoons of tomato paste and cook for another minute to deepen the flavors.
  2. Add Beans and Season: Add the drained and rinsed butter beans to the skillet. Season with ½ teaspoon salt and two twists of black pepper. Stir and sauté the beans with the tomato base for about 1 minute to combine flavors.
  3. Add Broth and Simmer: Pour in 1½ cups vegetable broth and bring to a simmer. Let it cook for about 10 minutes, stirring occasionally, allowing the beans to soften and release starch, which will thicken the sauce.
  4. Add Cream, Oregano, and Spinach: Stir in ½ cup heavy cream and ½ teaspoon dried oregano. Add 2 cups fresh spinach leaves, then simmer for several more minutes until the spinach wilts and the sauce becomes creamy.
  5. Finish and Serve: Remove the skillet from heat. Stir in ½ cup chopped sun-dried tomatoes and ⅓ cup grated parmesan cheese until well combined. Serve immediately, either right off the skillet or over rustic crusty bread rubbed with garlic. Garnish with a handful of fresh basil leaves and a sprinkle of grated lemon zest for a bright finishing touch.

Notes

  • For a vegan or dairy-free version, substitute heavy cream with non-dairy cream and parmesan with a vegan cheese alternative or nutritional yeast.
  • Sun-dried tomatoes add a sweet, tangy depth but can be adjusted based on preference.
  • Serve with crusty bread to soak up the creamy sauce for a more filling meal.
  • You can use fresh or canned beans; if using dried beans, soak and cook them beforehand.
  • Adjust red pepper flakes for desired spice level.

Find it online: https://bitezly.com/marry-me-butter-beans-recipe-2/