Butter Beans Marsala

This Marsala Butter Bean recipe is a creamy, heart-healthy twist on a classic, giving you rich Italian flavor with plant-based protein.

For more butter bean recipes, check out our one-pot butter bean stew, marry me butter beans, pasta salad with pesto marinated butter beans, and butter beans in Florentine sauce.

If you love cozy Italian flavors but want something lighter (and easier) than the classic chicken version, these Marsala Butter Beans are for you 🥘.

Inspired by chicken marsala, this dish swaps meat for protein-packed butter beans, making it a fiber-rich, heart-healthy, and (almost) cholesterol-free option. Louise and I both love how the creamy sauce wraps around the beans and mushrooms, turning simple ingredients into a plant based comfort food that feels special but is easy enough for a weeknight.

With plenty of greens and a silky Marsala sauce, it’s a perfect healthy Italian dinner that delivers both comfort and nourishment. Plus, it comes together quickly, making it an easy weeknight vegetarian recipe you’ll want on repeat.

Serve it with crusty bread or a side of whole grains, and you’ve got a wholesome meal that’s just as satisfying as the original 🍞✨.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Butter beans: creamy, protein-rich beans that make this a hearty vegetarian recipe. Substitute with cannellini beans, chickpeas, or even lentils for a twist.
• Extra virgin olive oil: adds depth and a Mediterranean touch. Substitute with avocado oil or unsalted butter if you prefer richer flavor.
• Mushrooms: white mushrooms or cremini give that meaty bite. Substitute with portobello, oyster, or shiitake mushrooms for extra umami.
• Garlic: grated or minced for aromatic flavor. Substitute with shallots or a pinch of garlic powder in a pinch.
• Marsala wine: dry or semi-sweet for authentic flavor. Substitute with sherry, Madeira, or alcohol-free grape juice mixed with a splash of vinegar.
• Broth: chicken broth or vegetable broth works well. Substitute with mushroom broth for a deeper flavor or just water with bouillon.
• Half-and-half: makes the sauce creamy. Substitute with oat cream, cashew cream, or full-fat coconut milk for a vegan marsala recipe.
• Baby spinach: adds freshness and nutrients. Substitute with kale, chard, or arugula for a peppery note.
• Fresh parsley: brightens the dish. Substitute with fresh basil, thyme, or rosemary for a different herbal spin.

Step 1 – Cook the Mushrooms

Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms with a pinch of salt and sauté until golden and tender, about 6 to 8 minutes. Stir in the garlic and cook just until fragrant, around 30 seconds.

Step 2 – Add the Butter Beans

Stir in the butter beans and let them cook with the mushrooms for 1 to 2 minutes. This step gives the beans a chance to soak up flavor and become the star of this plant based comfort food dish.

Step 3 – Make the Marsala Sauce

Pour in the Marsala wine and broth, scraping up the golden bits from the bottom of the pan. Let it simmer for 5 minutes so the sauce reduces slightly and builds a rich, savory flavor.

Lower the heat and stir in the half-and-half, letting the sauce gently thicken for about 3 minutes. Add the spinach and cook until just wilted. The result is a silky sauce wrapped around creamy butter beans and earthy mushrooms.

Step 5 – Serve and Enjoy

Sprinkle fresh parsley over the top and serve warm. Pair it with crusty bread, rice, or even couscous for a cozy meal that feels both hearty and nourishing.