If you love creamy sauces, sun dried tomatoes, and cozy comfort food, this recipe is for you. Marry me butter beans are soft white beans cooked in a rich, creamy tomato sauce with garlic, herbs, spinach, and parmesan cheese. The name comes from the popular "marry me chicken" recipe, but this version skips the meat and lets the beans shine instead.
This dish is simple to make, ready in about 30 minutes, and works as a main dish or a side. It is also a great way to turn a can of beans into something that tastes fancy enough for date night.
If you're someone who always keeps a can of beans in the pantry for busy nights, you might also like my Egg and Baked Beans, another simple dish that turns basic ingredients into something satisfying.
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Why You Will Love This Marry Me Butter Beans Recipe
- It comes together in one pan, so cleanup is easy.
- It uses simple pantry ingredients you can find at any grocery store.
- You can make it lighter by swapping heavy cream for a mix of cream and milk.
- It works with butter beans, cannellini beans, great northern beans, or any white bean you have on hand.
- It is naturally vegetarian and gluten free.
Ingredients You Will Need
- Butter beans. This recipe uses canned butter beans because they are large, creamy, and soak up sauce really well. If you cannot find butter beans, any canned white bean works too, such as cannellini beans or great northern beans.
- Unsalted butter. Butter is the base of the sauce. Using unsalted butter lets you control the salt level yourself.
- Sun dried tomatoes in oil. These add a deep, slightly sweet and tangy flavor. Using the ones packed in oil is best because you can use a little of that oil to cook the garlic, which adds even more flavor.
- Garlic. Fresh garlic gives the sauce its warm, savory base.
- Tomato paste. A small spoonful of tomato paste adds color and a rich tomato flavor without making the sauce watery.
- Heavy cream and milk. I use a quarter cup heavy cream and a quarter cup milk instead of a full half cup of heavy cream. Cutting the cream this way lowers the saturated fat without making the sauce taste thin, since the parmesan and the simmering time still give it that thick, creamy texture. If you want an even richer sauce, you can swap in a full half cup of heavy cream instead.
- Chicken broth. This thins out the sauce just enough and adds savory flavor. You can swap in vegetable broth if you want a fully vegetarian dish.
- Dried oregano, dried basil, red pepper chili flakes, salt, and black pepper. These get added early to build the base flavor of the sauce. Oregano and basil brings a warm Italian herb taste, the chili flakes add a small kick of heat, and the salt and black pepper round everything out. Add them to taste, since a little goes a long way.
- Spinach. Fresh baby spinach wilts right into the hot sauce and adds color and nutrients without extra work.
- Parmesan cheese. Grated parmesan melts into the sauce at the end, making it thicker and adding a salty, nutty flavor.
How to Make Marry Me Butter Beans
Melt the Butter and Cook the Garlic
Melt the butter in a large pan over medium-low heat. Add the garlic and cook, stirring often, until fragrant, about 1 minute.
Add Tomato Paste and Herbs
Add the tomato paste and stir until the color deepens, about 2 minutes. Add the oregano, basil, and red pepper chili flakes, along with salt and black pepper to taste.
Simmer the Broth
Increase the heat to medium. Add the chicken broth and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer until the liquid reduces a bit, about 5 minutes.
Add Cream and Beans
Add half a cup of the cream and milk mix, the sun dried tomatoes, and the drained butter beans. Simmer until everything is warmed through, about 3 minutes.
Finish the Sauce
Turn off the heat and stir in the parmesan cheese and spinach. Let it sit for a minute or two until the spinach wilts and the cheese melts into the sauce. Taste and adjust the salt and pepper if needed, then serve warm.
Tips for the Best Marry Me Beans
- Do not rinse the sun dried tomato oil away. Cooking the garlic in it adds a lot of flavor.
- If the sauce feels too thick, add a splash more broth or milk.
- If the sauce feels too thin, let it simmer a little longer so it reduces.
- Fresh parmesan melts smoother than the pre shredded kind, so grate it yourself if you can.
Ways to Serve It
This dish is great on its own with crusty bread for dipping. You can also serve it over rice, pasta, Nokedli, or mashed potatoes to soak up the extra sauce. It also pairs nicely with a simple green salad.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove over low heat, adding a splash of milk or broth if the sauce has thickened too much in the fridge. This recipe is not recommended for freezing since cream sauces can separate once thawed.
For additional food safety guidance, please visit this website.
Frequently Asked Questions
Yes. Any white bean works, including cannellini beans, great northern beans, or navy beans. Keep in mind that swapping the bean can slightly change the taste and texture, since butter beans are larger and creamier than most other white beans.
If you love how versatile white beans can be, you'll also enjoy my Italian Bean Soup, which turns the same kind of beans into a cozy, brothy dinner.
You can use all milk instead of heavy cream, though the sauce will be a bit thinner and less rich.
It has a mild kick from the red pepper chili flakes. You can leave them out completely if you prefer no heat, or add more if you like it spicier.
Yes. Cooked chicken, shrimp, or sausage can be stirred in at the end if you want to turn this into a heartier main dish.
If you want a full recipe built around that idea, try my Sausage Skillet with White Beans and Kale.
📖 Recipe
Marry Me Butter Beans (Creamy Tuscan White Beans)
Equipment
- a large deep skillet ( I used Le Creuset braiser)
- a spatula
- a knife
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon tomato paste
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- ½ teaspoon red pepper flakes
- 1 cup chicken or vegetable stock
- ½ cup (3 oz) chopped sun-dried tomatoes (packed in oil)
- 2 cans (15 oz each) butter beans (drained)
- ¼ cup heavy cream
- ¼ cup milk (see notes)
- 1 oz freshly finely grated parmesan cheese (about ½ cup)
- 3 oz fresh baby spinach (roughly chopped)
- salt and black pepper (to taste)
Method
- Melt the butter in a large pan over medium-low heat.
- Add the garlic and cook, stirring often, until fragrant, about 1 minute.
- Stir in the tomato paste and cook until the color deepens, about 2 minutes.
- Add the oregano, dried basil, and red pepper chili flakes. Stir well to combine.
- Increase the heat to medium. Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer until the liquid reduces slightly, about 5 minutes.
- Add the heavy cream, milk, sun dried tomatoes, and butter beans. Simmer until everything is warmed through, about 3 minutes.
- Turn off the heat and stir in the parmesan cheese and spinach. Let it sit for a minute or two until the spinach wilts and the cheese melts into the sauce.
- Taste and adjust the salt and pepper if needed, then serve warm.
Rika says
I make this one often for my husband, and it never disappoints. He loves how flavorful it is, and it's the kind of meal that actually keeps him full for hours, not just satisfying in the moment but the kind of full that lasts. It's become one of our go to dinners.