Description
Marry Me Butter Beans is a creamy Tuscan-inspired dish featuring tender butter beans simmered in a fragrant garlic and herb butter base, enriched with sun-dried tomatoes, fresh spinach, and a luscious creamy parmesan sauce. Perfect as a comforting main or hearty side, this recipe comes together quickly on the stovetop for a warm, flavorful meal.
Ingredients
Scale
Butter Bean Base
- 2 Tbsp unsalted butter (28 g)
- 4 cloves garlic, minced
- ½ tsp salt
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
Bean & Vegetable Mix
- ½ cup sun-dried tomatoes, roughly chopped
- ½ to 1 cup vegetable broth (120 to 236 mL)
- 2 15-oz cans butter beans (aka lima beans), drained (425 g each)
- 1 cup chopped fresh spinach
Creamy Sauce
- 1 cup heavy cream (can substitute half-and-half) (236 mL)
- ½ cup grated Parmesan cheese (50 g)
- 2 Tbsp chopped fresh basil
Instructions
- Flavor Base: Heat 2 tablespoons of unsalted butter in a large sauté pan or pot over medium heat. Add 4 minced garlic cloves, ½ teaspoon each of salt, oregano, crushed red pepper flakes, and smoked paprika, plus ¼ teaspoon ground black pepper. Cook for about 2 minutes until the garlic becomes fragrant, forming a flavorful aromatic base.
- Fillings: Stir in ½ cup of roughly chopped sun-dried tomatoes along with ½ to 1 cup of vegetable broth. Add 2 drained 15-ounce cans of butter beans. Continue to cook uncovered on medium heat for 5 minutes, allowing the flavors to meld and the beans to heat through.
- Finish: Remove the pan from heat. Stir in 1 cup chopped fresh spinach until just wilted. Then, fold in 1 cup heavy cream, ½ cup grated Parmesan cheese, and 2 tablespoons chopped fresh basil. Mix gently until combined and creamy. Serve the butter beans warm with crusty bread, over rice, or pasta as desired.
Notes
- Vegetable broth amount can be adjusted between ½ to 1 cup depending on desired sauce consistency.
- Heavy cream can be substituted with half-and-half for a lighter version, though the sauce will be less rich.
- Sun-dried tomatoes add a tangy depth; if unavailable, roasted red peppers can be used as a substitute.
- Best served immediately for optimal creaminess and flavor, but leftovers can be refrigerated and gently reheated.
