Description
This Tuscan Marry Me Butter Beans recipe features creamy butter beans simmered with sun-dried tomatoes, tomato paste, garlic, and herbs, then enriched with wilted spinach, heavy cream, and Parmesan cheese. Perfect for a comforting vegetarian and gluten-free main course or a hearty side dish, it’s quick to prepare and easily adaptable to vegan diets.
Ingredients
Main Ingredients
- 2 tablespoon olive oil or oil from the sun-dried tomato jar
- 1 tablespoon butter
- ½ cup red onion, diced
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- ½ cup sun-dried tomatoes, oil-packed, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 30 oz canned butter beans, drained and rinsed (two 15-ounce cans)
- 3 cups spinach or more
- ½ cup heavy cream
- ½ cup Parmesan cheese, freshly grated, plus more for serving
Instructions
- Heat Oil and Butter: Heat the oil from the sun-dried tomato jar and butter in a large skillet over medium heat. Once the butter is melted, add the diced red onion and cook until softened, about 3-4 minutes.
- Sauté Garlic and Tomato Paste: Add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for another minute, stirring constantly to allow it to darken slightly.
- Add Sun-dried Tomatoes and Spices: Add the roughly chopped sun-dried tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet. Cook for an additional minute to release the flavors.
- Add Liquids and Beans: Pour in the chicken broth and add the drained butter beans. Bring the mixture to a simmer over medium heat.
- Simmer: Reduce the heat to low and let it simmer gently for 5-7 minutes to blend the flavors.
- Mash Some Beans: Using the back of a spoon, gently mash about half a cup of the beans against the side of the skillet or mash them in a small bowl and return them to the skillet. This step helps thicken the sauce.
- Add Spinach: Stir in the spinach and cook, stirring occasionally, until wilted, about 2-3 minutes.
- Finish with Cream and Cheese: Remove the skillet from heat. Immediately stir in the heavy cream and freshly grated Parmesan cheese, stirring until the cheese is melted and the cream is fully integrated, creating a creamy sauce.
- Adjust Seasoning and Serve: Taste and adjust seasoning with additional salt and black pepper if needed. Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired.
Notes
- You can substitute olive oil for butter to make this recipe vegan-friendly and replace heavy cream with coconut cream or cashew cream for a dairy-free version.
- If you prefer a thicker sauce, mash slightly more beans or let the mixture simmer a bit longer.
- Serve with garlic butter dinner rolls, bacon and cheddar cheese scones, or quick garlic bread for a complete meal.
- This dish is naturally gluten-free but always check labels on canned goods if you have sensitivities.
- For a spicier kick, increase the red pepper flakes or add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American, Italian
