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These creamy Tuscan "Marry Me" butter beans are simmered with sun-dried tomatoes, tomato paste, garlic, and herbs, then stirred with wilted spinach, heavy cream, and freshly grated Parmesan. You'll love this vegetarian, gluten-free weeknight meal (or a side dish with your favorite protein).
Quick One-Pot Vegetarian Dinner
By now, I bet everyone has heard of "Marry Me Chicken" - I definitely didn't invent it myself - it's been all over internet and social media! The whole concept is a creamy sun-dried tomato-Parmesan sauce that's supposedly so good that it will inspire an immediate marriage proposal, though whether you accept or decline is totally up to you (and I provide no guarantees LOL). These Marry-Me Tuscan Butter Beans are a vegetarian version that uses butter beans instead of chicken and smothers them in a sun-dried tomato sauce with spinach, fresh and dried basil, tomato paste, garlic, and onions not dissimilar to my very popular meatless Sun-dried Tomato and Mushroom Pasta in a Garlic and Basil Cream Sauce. It's a one-pan, 35-minute recipe that uses pantry staples to create the ultimate fall/winter comfort food. You can serve it as an easy vegetarian weeknight dinner or a side dish when entertaining guests.
Tuscan Marry Me Butter Beans
These creamy Tuscan "Marry Me" butter beans are simmered with sun-dried tomatoes, tomato paste, garlic, and herbs, then stirred with wilted spinach, heavy cream, and freshly grated Parmesan. You'll love this vegetarian, gluten-free weeknight meal (or a side dish with your favorite protein). You can also easily make it vegan. Serve it with my garlic butter dinner rolls, savory bacon and cheddar cheese scones, or quick garlic bread.
Ingredients
- 2 tablespoon olive oil or oil from the sun-dried tomato jar
- 1 tablespoon butter
- ½ cup red onion diced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- ½ cup sun-dried tomatoes oil-packed, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 30 oz canned butter beans drained and rinsed (two (15-ounce) cans)
- 3 cups spinach or more
- ½ cup heavy cream
- ½ cup Parmesan cheese freshly grated, plus more for serving
Instructions
- Heat the oil from the sun-dried tomato jar and butter in a large skillet over medium heat. Once the butter is melted, add the onion and cook until softened, about 3-4 minutes.
- Add the minced garlic. Cook for 30 seconds, until fragrant. Stir in the tomato paste and cook for another minute, stirring constantly, allowing it to darken slightly.
- Add the sun-dried tomatoes, oregano, basil, red pepper flakes, salt, and black pepper. Cook for another minute.
- Pour in the chicken broth and butter beans. Bring to a simmer.
- Reduce the heat to low and let it simmer for 5-7 minutes.
- Using the back of a spoon, gently mash about ½ cup of the beans, against the side of the skillet. Alternatively, you can remove a scoop of beans, mash them in a small bowl, and then return them to the skillet. Stir the mashed beans into the sauce to help thicken it.
- Add the spinach. Cook, stirring occasionally, just until the spinach is wilted, about 2-3 minutes.
- Remove the skillet from the heat. Immediately stir in the heavy cream and Parmesan cheese. Stir continuously until the cheese is melted and the cream is fully incorporated into the sauce.
- Taste and adjust seasoning with more salt and black pepper if needed.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil.
Notes
- Using the oil from the sun-dried tomato jar adds an extra layer of flavor (and reduces waste of the ingredients!), but good quality olive oil works perfectly too.
- Taking the time to cook the tomato paste for a minute or two until it darkens slightly deepens its flavor and removes any raw taste.
- Mashing some of the beans is a great trick to naturally thicken the sauce without needing flour or cornstarch.
- While the recipe calls for butter beans, cannellini beans are a great substitute and will work.
- Don't forget the crusty bread! It's perfect for soaking up all that delicious, creamy sauce. You can also serve it with garlic rolls, my super-popular bread machine bread, or quick and easy garlic bread loaf.
- Step-by-step photos: I provide very helpful step-by-step photos below this recipe card - scroll down. ⬇️ ⬇️
Budget-Friendly Tips
- Use pantry swaps. Cannellini beans and boxed grated Parmesan (melt it through well) work in place of butter beans and wedge Parm.
- Stretch with pasta or polenta. Toss the beans with rigatoni or serve over creamy polenta to feed more people without doubling the sauce.
Nutrition
Nutrition Information
Tuscan Marry Me Butter Beans
Amount per Serving
Calories
468
% Daily Value*
Fat
25
g
38
%
Saturated Fat
12
g
75
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
51
mg
17
%
Sodium
1815
mg
79
%
Potassium
1219
mg
35
%
Carbohydrates
46
g
15
%
Fiber
13
g
54
%
Sugar
8
g
9
%
Protein
20
g
40
%
Vitamin A
3001
IU
60
%
Vitamin C
15
mg
18
%
Calcium
280
mg
28
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Tuscan "Marry Me" Butter Beans (Step-by-Step Photos)
- Gather all the ingredients - this photo conveniently shows every single ingredient you need (labeled):
- Heat the sun-dried tomato oil and butter in a large skillet over medium; sauté the chopped red onion until soft (3-4 minutes).
- Add minced garlic for 30 seconds, then stir in tomato paste and cook 1 minute until deepened.
- Mix in sun-dried tomatoes, oregano, basil, red pepper flakes, salt, and pepper; cook 1 minute.
- Pour in broth.
- Add butter beans; bring to a gentle simmer for 5-7 minutes.
- Mash about ½ cup of beans using the back of the spoon against the side of the pan to thicken.
- Stir in spinach until just wilted (2-3 minutes).
- Off heat, stir in cream and Parmesan until smooth.
- Taste, adjust seasoning, and serve with extra Parmesan and fresh basil.
Serving ideas
- Classic style: Spoon Tuscan butter beans into shallow bowls with extra Parmesan and fresh basil. Serve with my garlic bread, homemade garlic rolls, or my very popular fool-proof bread-machine made loaf.
- With protein: Serve these butter beans with pan-seared chicken breasts or stuffed chicken thighs, rotisserie chicken, pan-seared steak or braised pork shoulder, Italian sausage, meatballs (beef/turkey/chicken), seared salmon or blackened shrimp, baked cod, or perfectly seared lemon scallops with bacon. There is definitely no shortage of high-protein recipes on my site!
- Pasta night: Toss with al dente rigatoni, orzo, or penne. You can keep it gluten-free by using gluten-free lentil or chickpea pasta-or any other gluten-free pasta.
Storage Instructions
- Fridge: Allow the beans to cool slightly. Transfer leftovers to an airtight container and store in the refrigerator for up to 3-4 days.
- Reheating on stovetop: Reheat the butter beans in a saucepan or skillet over medium-low heat, stirring occasionally, until warmed through. If the sauce has thickened too much, add a splash of chicken broth, water, or cream to reach your desired consistency.
- Reheat in a microwave oven: You can also reheat in a microwave-safe dish in 30-60 second intervals, stirring in between, until heated through.
Frequently Asked Questions (FAQ)
- How do I prevent the cream from curdling? Keep heat low once dairy's in, and avoid boiling. If reheating, add a splash of broth and warm gently while stirring.
- Is this truly vegetarian? Use vegetable broth instead of chicken broth and vegetarian Parmesan (some Parm contains animal rennet). The rest of the ingredients are vegetarian.
- Can I make it without cream? Use ¾ cup unsweetened cashew cream or ⅔-1 cup full-fat coconut milk. Or go brothy: add an extra ½ cup broth and stir in a knob of butter and more mashed beans to thicken.
- How to make Tuscan "Marry-Me" butter beans vegan? Swap the butter for olive oil (or vegan butter), use vegetable broth instead of chicken broth, and trade the heavy cream for a plant option-cashew cream (blend ½ cup raw cashews with ½ cup hot water), store-bought oat or soy cooking cream, full-fat coconut milk, or a quick silken-tofu cream (silken tofu + a little olive oil). Also replace Parmesan with grated vegan parm or a mix of nutritional yeast.
- Can I use dried beans? Yes. Cook 1¼-1½ cups dried large lima/butter beans until tender and creamy (season the cooking water with salt). You'll need ~3 cups cooked. Here's how you do it: Rinse and pick over 1¼-1½ cups dried large lima/butter beans (about 8-10 oz). Soak 8-12 hours in plenty of water (or quick-soak by boiling 2 minutes, then let sit 1 hour) and drain. Add beans to a pot with ~6 cups fresh water or broth, a bay leaf, and aromatics (halved onion, smashed garlic). Bring to a bare simmer (don't boil hard) and cook gently, partially covered, until creamy-tender but intact-about 45-60 minutes if soaked, 75-105 minutes if unsoaked. Top up with hot water as needed. Season with 1-1½ teaspoon kosher salt once the beans start to get tender (or from the start, if you prefer). You'll get ~3½-4 cups cooked beans; store them in their cooking liquid. But drain and rinse them for this recipe. Proceed with the recipe from the onion step.
More Bean Recipes
- Minestrone Soup with Cannelini Beans, Pasta and Veggies
- Black Bean Beef Chili
- Sausage White Bean Soup with Carrots and Spinach
- Winter Minestrone Soup with Butter Beans
- White Chicken Chili with Cannellini Beans
We made this tonight and it was delicious! I used Cannellini beans. I added in a chopped carrot that was looking 'rough' and a bit of smoked paprika. This will stay in our rotation for veggie Monday 🙂
I am so glad you loved this recipe, Susan, and that you will make it again. And, thank you for taking the time to share your review - I appreciate it. 🙂
Hello, I just found your recipe and am wondering if it can be frozen since I am the only person who will be eating it?
Hi Janet! Freeze before adding the cream and Parmesan. Cook through the beans + broth (mash some for body), then cool completely and pack airtight (leaving headspace). Freeze up to 2–3 months. Thaw overnight, reheat gently to a simmer, then add the spinach to wilt and finish off heat with the cream and Parmesan; loosen with a splash of broth if it’s thick.
Can Vegetable broth be substituted? It's not really vegetarian with the chicken broth.
Hi Lisa! Yes, feel free to use a vegetarian broth!