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A bowl of creamy Tuscan Marry Me Butter Beans topped with fresh basil and served with crusty sourdough bread.

Tuscan "Marry Me" Butter Beans

A rich, creamy 15-minute Mediterranean meal featuring giant butter beans simmered in a sun-dried tomato, garlic, and spinach cream sauce.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

  • - 2 cans 15 oz each butter beans (giant lima beans), drained and rinsed
  • - 1 tbsp extra virgin olive oil or reserved oil from sun-dried tomato jar
  • - 1/2 medium yellow onion finely diced
  • - 4 cloves garlic finely minced
  • - 1/3 cup sun-dried tomatoes packed in oil, drained and chopped
  • - 2 tbsp tomato paste
  • - 1/2 cup low-sodium vegetable broth
  • - 1/2 cup heavy cream or full-fat canned coconut milk for dairy-free/vegan
  • - 1/4 cup grated Parmesan cheese or nutritional yeast for vegan option
  • - 2 cups fresh baby spinach
  • - 1 tsp Italian seasoning
  • - 1/2 tsp smoked paprika
  • - Salt and freshly cracked black pepper to taste
  • - Fresh basil leaves for garnish
  • - Toasted sourdough bread slices for serving

Method
 

  1. Heat olive oil (or sun-dried tomato jar oil) in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until soft and translucent.
  2. Add minced garlic and sun-dried tomatoes; cook for 1 minute until fragrant.
  3. Stir in tomato paste, Italian seasoning, and smoked paprika. Cook constantly for 1-2 minutes until paste darkens into a deep brick color.
  4. Pour in vegetable broth and heavy cream (or coconut milk), whisking to scrape up pan drippings. Bring sauce to a gentle simmer.
  5. Add drained butter beans and stir well. Mash about 1/2 cup of beans against the side of the pan with a fork to naturally thicken sauce. Simmer 5 minutes.
  6. Stir in Parmesan cheese (or nutritional yeast) and fresh baby spinach. Cook 1-2 minutes until spinach is fully wilted.
  7. Season with salt and pepper to taste. Remove from heat, garnish with fresh basil, and serve immediately with toasted sourdough bread.

Notes

- Dairy-Free/Vegan Option: Replace heavy cream with full-fat canned coconut milk or cashew cream and use nutritional yeast instead of Parmesan.
- Bean Substitutions: Cannellini beans or chickpeas work as great alternatives if butter beans are unavailable.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop with a splash of broth.