Name: Tuscan 'Marry Me' Butter Beans
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 3 cloves garlic, minced; ½ cup sun-dried tomatoes in oil, drained and chopped; 1 tsp Italian seasoning; ½ tsp red pepper flakes (optional); 2 cans (15 oz each) butter beans, drained and rinsed; 1 cup vegetable broth; ½ cup heavy cream or coconut cream (for dairy-free); ½ cup grated Parmesan cheese (omit or use vegan alternative for dairy-free); 2 cups fresh spinach; Salt and pepper, to taste; Fresh basil, for garnish

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Why You’ll Love This Recipe

I enjoy this recipe because it delivers restaurant-quality flavor in under 30 minutes. The sauce is packed with savory sun-dried tomatoes, aromatic garlic, and fresh herbs, and the butter beans add a hearty, protein-rich base. I also like that it’s naturally vegetarian, but it’s so rich and satisfying that even meat lovers appreciate it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned butter beans, drained and rinsed
Olive oil (or oil from the sun-dried tomato jar)
Garlic cloves, minced
Sun-dried tomatoes, chopped
Vegetable broth
Heavy cream or coconut cream (for dairy-free)
Grated Parmesan cheese (optional for vegan version)
Fresh spinach or kale
Dried Italian seasoning or oregano
Red pepper flakes (optional, for heat)
Salt and pepper to taste
Fresh basil for garnish

Directions

I heat olive oil in a large skillet over medium heat.
I sauté the garlic for 30 seconds until fragrant, then add the sun-dried tomatoes and cook for another minute.
I pour in the vegetable broth and bring it to a simmer.
I stir in the cream, Parmesan (if using), Italian seasoning, red pepper flakes, salt, and pepper.
I add the butter beans and simmer for 5–7 minutes, letting them absorb the flavors.
I stir in spinach or kale until wilted.
I garnish with fresh basil before serving.

Servings and timing

This recipe serves 4 people. I usually spend about 5 minutes prepping and 15–20 minutes cooking, so the total time is around 20–25 minutes.

Variations

I sometimes add a splash of white wine for extra depth in the sauce.
I swap butter beans for cannellini or chickpeas when that’s what I have on hand.
I use cashew cream instead of heavy cream for a vegan, dairy-free version.
I add roasted vegetables like zucchini or mushrooms for more texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. I reheat them gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce if needed.

FAQs

Can I use dried butter beans?

Yes, I cook them until tender before adding to the recipe, but canned beans save time.

Can I make this ahead of time?

Yes, I prepare the sauce and beans in advance and reheat when ready to serve.

Can I make it spicy?

Yes, I add extra red pepper flakes or a bit of chili paste for more heat.

What’s the best way to serve this dish?

I like serving it with crusty bread for dipping, but it’s also great over pasta, rice, or polenta.

Can I freeze this recipe?

Yes, but I find the cream-based sauce can separate slightly when thawed, so I stir well when reheating.

Conclusion

I love making Tuscan “Marry Me” butter beans because it’s quick, comforting, and full of bold flavors. The creamy, garlicky sauce paired with hearty beans makes it feel indulgent without being heavy. It’s a versatile dish that works for weeknight dinners, special occasions, or whenever I want a cozy bowl of goodness.