These easy, one-pan marry me butter beans will be your new favorite vegetarian weeknight meal! They are so easy to make (ready in about 30 minutes), taste gourmet, and save well in the fridge.
The combination of the creamy sauce and beans plus the tangy sun-dried tomatoes and herbaceous basil cannot be beaten! This flavor combo is so popular for good reason.
If you love 'marry me recipes' check out our Marry Me Tortellini as well!
Why You'll Love These Creamy Butter Beans
- This flavorful vegetarian dinner recipe combines butter beans in a sun-dried tomato cream sauce with spinach. It's hearty, full of flavor, and fiber-packed!
- So simple to pull together and made with mostly pantry ingredients - some of which you probably already have on hand.
- Saves well in the refrigerator and is easy to reheat. Making it perfect for leftovers or meal prep.
Marry Me Beans Ingredients
- Canned Butter Beans - also called Lima Beans. They are a great plant-based source of fiber and protein. These creamy beans soak up flavor well. See FAQs for substitution ideas.
- Sun-dried Tomatoes in Oil - these dried tomatoes pack a huge flavor punch as they have such concentrated tomato flavor. Save time by purchasing pre-chopped sun-dried tomatoes.
- Heavy Cream - adds the wonderful rich base to the sauce. Swap for a non-dairy creamer if you want this to be a vegan recipe.
- Vegetable Stock - helps to boost the flavor of the sauce.
- Baby Spinach - packs a wonderful bright punch of flavor and some green deliciousness.
- Olive Oil - helps to cook the garlic and release the oils and flavor in the spices.
- Garlic Cloves -
- Seasonings - use fresh thyme and crushed red pepper flakes to season the sauce and beans. The red pepper flakes do add a bit of spice. If you'd like it to be less spicy, you can substitute for paprika.
- Parmesan Cheese - adds a final bit of cheesy umami flavor to the sauce. Swap for non-dairy parmesan if you want a vegan recipe.
- Fresh Basil - sliced basil leaves add a final bit of bright grassy flavor to the dish and garnishes it beautifully.
See the recipe card for quantities.
How to Make Creamy Marry Me Butter Beans
- Step 1: Heat a large skillet over medium heat. Add the oil, and once hot, add the garlic, thyme, and red pepper flakes. Stir continuously for 30 seconds.
- Step 2: Add the butter beans to the pot and stir for 30 seconds.
- Step 3: Add the vegetable stock, sun-dried tomatoes, and heavy cream to the skillet. Stir to combine and bring to a simmer. Allow to simmer on low for 15 minutes, stirring occasionally.
- Step 4: Stir in the baby spinach, parmesan, and basil and serve immediately with crusty bread for dipping or over rice, pasta, or spaghetti squash noodles.
Marry Me Butter Bean FAQs
Saving leftover butter beans is easy - store them in an airtight container in the refrigerator for up to 3 days.
I don't recommend freezing them. Reheat in the microwave or on the stovetop. You may want to add additional baby spinach, as it will be quite wilted.
Yes, you can use white beans like cannellini beans, great northern beans, or even chickpeas instead of butter beans. Make sure to drain and rinse them before use as well.
You can swap the baby spinach for Swiss chard or Lacianato kale if you'd prefer. I would add both a little earlier in the cooking process as they are tougher greens. Stir them in for the final 5 minutes of simmering time.
Canned beans are packed in a salty, brining liquid that tastes a little slimy. To help the sauce stick to the beans, this liquid needs to be rinsed off.
You can serve the beans on their own, with some toasted bread or warmed pita, over rice, or with some cooked spaghetti squash noodles.
weeknight faves!
More One Pot Wonders
Check out our favorite dinners made in one pot/pan!
If you try this one-pot Tuscan butter beans recipe, leave a comment and a star rating below!
Marry Me Butter Beans
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon crushed red pepper flakes
- 2 cans (15 ounces each) butter beans drained and rinsed
- 1 cup vegetable stock
- ½ cup sun-dried tomatoes in oil finely diced
- ½ cup heavy cream
- 1 cup roughly chopped baby spinach
- ¼ cup finely grated parmesan cheese
- 1 tablespoon sliced fresh basil leaves
Instructions
- Heat a large skillet over medium heat. Add the oil and once hot add the garlic, thyme, and red pepper flakes. Stir continuously for 30 seconds.
- Add the butter beans to the pot and stir for 30 seconds.
- Add the vegetable stock, sun-dried tomatoes, heavy cream to the skillet. Stir to combine and bring to a simmer. Allow to simmer on low for 15 minutes, stirring occasionally.
- Stir in the baby spinach, parmesan, and basil and serve immediately over rice or with pita or bread for dipping.
Lynn says
Lima beans also known as butter beans, new to me! Love Lima beans!