Tuscan Marry Me Butter Beans

This Tuscan Marry Me Butter Beans recipe has become my go-to when I want something comforting and full of warm, savory flavors without too much fuss. The creamy sauce combined with hearty butter beans and a touch of sun-dried tomato makes it feel both rustic and indulgent all at once.

I first tried this during a chilly fall evening and was amazed at how such humble ingredients could create something so satisfying. Since then, it has been requested often by friends and family when they come over.

Ingredients

• Olive oil or oil from the sun-dried tomato jar: to bring that rich tomato flavor and an extra layer of depth
• Butter: to add creaminess and help soften the aromatics
• Red onion: finely diced because it melts nicely and sweetens as it cooks
• Garlic: minced to infuse the sauce with its unmistakable warm aroma
• Tomato paste: for concentrated tomato flavor with a slight sweetness that darkens when cooked
• Sun-dried tomatoes: oil-packed and roughly chopped for chewy bursts of intense tomato flavor
• Dried oregano: for classic earthy Mediterranean notes
• Dried basil: to brighten the tomato base with herbaceous freshness
• Red pepper flakes: for a gentle heat that wakes up the dish without overpowering it
• Salt and black pepper: to season and balance all the flavors
• Chicken broth: to form a flavorful base and add savory depth
• Canned butter beans: drained and rinsed providing creamy texture and protein
• Fresh spinach: to wilt into the sauce and contribute color and nutrients
• Heavy cream: to create a luscious, velvety sauce that clings to every bean
• Freshly grated Parmesan cheese plus more for serving: to add sharp, nutty richness and melt smoothly into the sauce

Instructions

Sauté the Aromatics:

Heat the oil from the sun-dried tomato jar along with the butter in a large skillet over medium heat. Once the butter is melted, add the diced red onion. Cook gently for about 3 to 4 minutes until the onion becomes soft and translucent. This step is crucial as it creates a sweet and flavorful base for the dish.

Add Garlic and Tomato Paste:

Stir in the minced garlic and cook for about 30 seconds until fragrant but not browned. Then add the tomato paste, stirring constantly for about one minute. Cooking the tomato paste until it darkens slightly helps develop a rich umami taste that enhances the whole sauce.

Build the Flavor with Herbs and Tomatoes:

Add the roughly chopped sun-dried tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir everything together and cook for another minute to toast the herbs and meld the flavors together.

Simmer with Broth and Beans:

Pour in the chicken broth along with the drained and rinsed butter beans. Raise the heat to bring the mixture to a gentle simmer. This allows the beans to soak up the savory broth and start softening further.

Thicken the Sauce with Mashed Beans:

Reduce the heat to low and let it simmer for about 5 to 7 minutes so flavors meld beautifully. Use the back of a wooden spoon to gently mash about half a cup of the beans against the side of the skillet. This helps thicken the sauce naturally while keeping the texture hearty.

Wilt in the Spinach:

Add the fresh spinach and cook while stirring occasionally just until it wilts, roughly 2 to 3 minutes. The spinach adds freshness and a lovely vibrant green color.

Finish with Cream and Parmesan:

Remove the skillet from heat. Immediately stir in the heavy cream and freshly grated Parmesan cheese. Stir continuously until the cheese melts completely and the cream is fully incorporated into a silky sauce.

Final Seasoning and Serve:

Taste and adjust seasoning with extra salt and black pepper if needed. Serve right away, garnished generously with more Parmesan cheese and fresh basil leaves if you have some on hand.

I love how the sun-dried tomato oil not only replaces plain olive oil but also infuses the entire dish with an unexpected depth and a hint of sweetness. It’s a small trick that makes a big difference, and my family swears it is what makes this recipe so memorable.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more after resting overnight. Reheat gently on the stove with a splash of broth or water to loosen the sauce if it thickens too much.

Ingredient Substitutions

Canned cannellini beans or great northern beans can replace butter beans with similar creamy texture. Vegetable broth works well instead of chicken broth to keep this recipe vegetarian-friendly. If you do not have sun-dried tomato oil, regular olive oil plus a teaspoon of smoked paprika will add nice depth.

Serving Suggestions

Serve this dish on its own as a hearty vegetarian dinner or alongside crusty bread for dipping. It also pairs beautifully with grilled chicken or roasted sausage if you want to add meat. A simple green salad with lemon vinaigrette balances the richness perfectly.

Using frozen spinach when fresh is out of season is a great shortcut and works just fine.

FAQs about Recipes

→ What type of beans work best for this dish?

Canned butter beans are ideal for their creamy texture and ability to absorb the flavors of the sun-dried tomato and herb sauce.

→ Can I use fresh tomatoes instead of sun-dried tomatoes?

Fresh tomatoes can be used but won’t provide the same concentrated, intense flavor. Sun-dried tomatoes packed in oil deliver a richer taste and texture.

→ How do I prevent the spinach from becoming mushy?

Add the spinach near the end and cook just until wilted, about 2-3 minutes, to keep its vibrant color and slight crunch.

→ Is there a substitute for chicken broth in this recipe?

Vegetable broth or water with added herbs can be used as alternatives without sacrificing much flavor.

→ What is the best way to achieve the creamy sauce consistency?

Mash some of the butter beans while simmering to thicken the sauce, then stir in heavy cream and Parmesan cheese until fully combined.

→ Can this dish be made vegan?

To make it vegan, substitute butter with olive oil, use a plant-based cream, and replace Parmesan with nutritional yeast or vegan cheese.