Tuscan Marry Me Butter Beans

Creamy Butter Beans with Sun-Dried Tomatoes, Spinach, and Parmesan Cream Sauce (Marry Me Beans) - in a cast iron skillet.

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.

Course Main Course

Cuisine American, Italian

Keyword butter beans recipe, Marry Me beans, Tuscan butter beans

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 468kcal

Author Julia

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

US Customary - Metric

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