Marry Me Butter Beans
Servings: people
This Marry Me Butter Beans recipe makes a creamy, flavorful, one-pan meal that’s quick, comforting, and full of Mediterranean goodness.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic
- ½ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- 2 cans butter beans 15 oz / 400 g each can - or 3 cups cooked beans
- 1½ cups vegetable broth or chicken broth
- ½ cup heavy cream or half and half
- ½ teaspoon dried oregano
- 5 ounces spinach about 5 cups
- ½ cup sun-dried tomatoes drained from the oil
- ½ cup grated parmesan or more to taste
- 1 handful basil leaves + lemon zest to garnish
- ½ teaspoon salt + black pepper to taste
Instructions
- Build the Flavor Base: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 cloves garlic (grated) and ½ teaspoon red pepper flakes. Cook for about 30 seconds until fragrant, then stir in 3 tablespoons tomato paste and cook for another minute until it smells rich and sweet.
- Add the Beans and Broth: Add 2 cans butter beans (drained), ½ teaspoon salt, and black pepper. Stir to coat. Pour in 1½ cups vegetable broth. Simmer for about 10 minutes until the sauce thickens and the beans turn tender.
- Make It Creamy: Lower the heat and stir in ½ cup heavy cream, ½ teaspoon dried oregano, and 5 ounces spinach. Simmer a few minutes until the spinach wilts and the sauce becomes creamy.
- Finish and Serve: Turn off the heat. Stir in ½ cup sun-dried tomatoes (chopped) and ½ cup grated parmesan. Taste and adjust seasoning. Serve with crusty bread, 1 handful basil leaves, and lemon zest.
Notes
Substitutions
- Olive oil → Avocado oil or butter for a richer flavor.
- Garlic → Garlic powder or pre-minced garlic for convenience.
- Red pepper flakes → Smoked paprika or a pinch of cayenne for gentle heat.
- Tomato paste → Crushed tomatoes or marinara sauce for a milder base.
- Butter beans → Cannellini beans or chickpeas for a firmer texture.
- Vegetable broth → Bouillon powder dissolved in water or chicken broth for extra flavor.
- Heavy cream → Half-and-half, coconut cream, cashew cream, or low-fat Greek yogurt or Skyr for added protein.
- Dried oregano → Thyme or Italian seasoning for a different herbal note.
- Parmesan cheese → Pecorino Romano or nutritional yeast for a nutty flavor.
- Sun-dried tomatoes → Roasted red peppers for a softer, sweet taste.
- Spinach → Kale or arugula for a hearty or peppery twist.
- Basil and lemon zest → Parsley or lemon juice for brightness.
- Sauté the garlic gently: Keep the heat medium so it softens without burning or turning bitter.
- Bloom the tomato paste: Cook it for a full minute to deepen color and flavor for that perfect Tuscan style butter beans finish.
- Don’t rush the simmer: Give the beans time to soak up the sauce for that cozy healthy creamy beans texture.
- Add greens at the end: Stir in spinach right before serving to keep it bright and fresh.
- Taste before serving: Parmesan and sun-dried tomatoes add salt, so adjust seasoning last.
- Serve with crusty bread: Italians call it scarpetta when you dip bread to mop up every bit of sauce.
