This is one of those recipes that exists because butter beans don’t get enough love. I wanted something creamy, comforting, and bold enough to feel like a main dish, but still simple enough to throw together on a weeknight.
Somewhere between the garlic hitting the olive oil and the sun-dried tomatoes warming up, this dish started feeling very Tuscan café but at home.
It’s called “Marry Me” for a reason. It’s cozy, rich, and just dramatic enough to make people pause after the first bite and look at you like, okay… what is this?
Why I Keep Making This Dish (The Real Reasons)
- Pantry-friendly: Canned butter beans to the rescue.
- One skillet: Minimal cleanup, maximum reward.
- Creamy but not heavy: Comfort without regret.
- Flexible: Works vegan or not with one easy swap.
- Protein-packed (for beans): Surprisingly filling.
- Looks impressive: Feels like effort even when it’s not.
- Sauce-first energy: Perfect for scooping with bread.
Tips I Learned the Hard Way
- Don’t rush the garlic: Burnt garlic ruins the vibe fast.
- Use good sun-dried tomatoes: Oil-packed ones have more flavor.
- Simmer gently: Boiling cream is a bad idea.
- Salt last: Parmesan adds salt, so taste before adjusting.
- Rinse the beans well: Keeps the sauce clean and creamy.
- Thin if needed: A splash of broth fixes overly thick sauce.
- Fresh basil matters: Dried just isn’t the same here.
Variations You Can Mess Around With
- Vegan Version: Use coconut cream and nutritional yeast.
- Extra Protein: Add sautéed mushrooms or crispy tofu.
- Greens Boost: Stir in spinach or kale at the end.
- Spicy Kick: Add more red pepper flakes or chili oil.
- Cheesier: Extra Parmesan never hurts.
- Lemony Finish: A squeeze of lemon brightens everything.
- Herb Swap: Try thyme or oregano if basil isn’t around.
How To Make Creamy Tuscan Marry Me Butter Beans?
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- ½ cup sun-dried tomatoes, chopped
- ½ cup chicken or vegetable broth
- 1 cup heavy cream or coconut cream (for vegan option)
- 2 cans (15 oz each) butter beans, rinsed and drained
- ½ cup grated Parmesan cheese or 3 tablespoons nutritional yeast
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt, adjust to taste
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves, chopped, plus extra for garnish
Instructions
Step 1:
Heat the olive oil in a large skillet over medium heat. Add the garlic and diced onion and sauté for about 2 to 3 minutes, until fragrant and translucent.
Step 2:
Stir in the sun-dried tomatoes and cook for 1 to 2 minutes to release their flavor.
Step 3:
Pour in the broth and bring to a gentle simmer. Reduce the heat and stir in the cream.
Step 4:
Add the butter beans and gently stir to coat them in the sauce. Let everything simmer for 5 to 7 minutes so the beans absorb the flavors.
Step 5:
Stir in the Parmesan cheese, which will naturally thicken the sauce. Adjust the consistency with more broth if needed.
Step 6:
Season with red pepper flakes, Italian seasoning, salt, and black pepper. Finish with fresh basil and remove from heat.
Creamy Tuscan Marry Me Butter Beans Recipe
Ingredients
Method
- Heat the olive oil in a large skillet over medium heat. Add the garlic and diced onion and sauté for about 2 to 3 minutes, until fragrant and translucent.
- Stir in the sun-dried tomatoes and cook for 1 to 2 minutes to release their flavor.
- Pour in the broth and bring to a gentle simmer. Reduce the heat and stir in the cream.
- Add the butter beans and gently stir to coat them in the sauce. Let everything simmer for 5 to 7 minutes so the beans absorb the flavors.
- Stir in the Parmesan cheese, which will naturally thicken the sauce. Adjust the consistency with more broth if needed.
- Season with red pepper flakes, Italian seasoning, salt, and black pepper. Finish with fresh basil and remove from heat.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 505 kcal |
| Carbohydrates | 36 gm |
| Fat | 32 gm |
| Protein | 16 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- With crusty bread: Mandatory for sauce scooping.
- Over pasta: Turns it into a full-on comfort meal.
- With roasted veggies: Broccoli or zucchini pair well.
- As a side: Great next to grilled chicken or fish.
- Straight from the skillet: No judgment here.
- Dinner party style: Garnished with extra basil and pepper.
Storage, Leftovers, and Next-Day Thoughts
- Fridge: Keeps well for up to 4 days in an airtight container.
- Reheating: Low heat with a splash of broth or cream.
- Texture: Sauce thickens overnight but loosens easily.
- Meal prep: Great for make-ahead lunches.
- Freezing: Not ideal due to cream, but possible with coconut cream.
- Flavor: Even better the next day.
FAQs (Real Questions People Actually Ask)
Can I make this fully vegan?
Yes, use coconut cream and nutritional yeast.
Are butter beans the same as lima beans?
Yes, butter beans are large lima beans.
Can I use milk instead of cream?
You can, but the sauce will be thinner.
Is this spicy?
Only if you add the red pepper flakes.
Can I double the recipe?
Absolutely, just use a larger skillet.
What can I substitute for sun-dried tomatoes?
Roasted cherry tomatoes work in a pinch.
