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–+ servings
Creamy Marsala butter beans with mushrooms and spinach served in a skillet for dinner.

Butter Beans Marsala

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 cans butter beans 15 oz / 400 g each can — drained and rinsed or 3 cups / 480 g cooked butter beans
  • 2 tablespoons extra virgin olive oil
  • 1 pound (500 g) white mushrooms or cremini — sliced
  • 2 cloves garlic grated or minced
  • ½ cup (120 ml) Marsala wine dry or semi-sweet
  • 1 cup (240 ml) vegetable broth or chicken broth
  • ½ cup (120 ml) half-and-half
  • 4 ounces (100 g) baby spinach
  • 1 tablespoon fresh parsley chopped
  • ½ teaspoon salt or to taste + black pepper

  • Cook Mushrooms: Heat 2 tablespoons extra virgin olive oil in a skillet. Sauté 1 pound white mushrooms (sliced) with 1 pinch of salt until browned, then add 2 cloves garlic (grated) for 30 seconds.
    Step 1 Sautéing mushrooms and garlic in olive oil until golden in a large skillet.
  • Add Butter Beans: Stir in 2 cans butter beans (drained & rinsed) and cook 1–2 minutes to absorb flavor.
    Step 2 Adding butter beans to skillet with mushrooms for rich vegetarian marsala recipe base.
  • Make Sauce: Pour in ½ cup Marsala wine wine and 1 cup vegetable broth. Season with ½ teaspoon salt and black pepper, and simmer 5 minutes to reduce slightly.
    Step 3 Pouring Marsala wine and broth into skillet to make flavorful Italian inspired sauce.
  • Finish with Cream and Greens: Lower heat, stir in ½ cup half-and-half, and cook 3 minutes until thickened. Add 4 ounces baby spinach and stir until wilted.
    Tip: To make it creamier, stir in 1 teaspoon of cornstarch dissolved in 1/4 cup cold water.
    Step 4 Stirring in half and half and spinach until sauce is creamy and greens wilted.
  • Serve: Top with 1 tablespoon fresh parsley and serve with crusty bread, rice, pasta, or couscous.
    Step 5 Serving creamy Marsala butter beans garnished with parsley alongside crusty bread for dinner.
Substitutions
  • Butter beans – Creamy and hearty; swap with cannellini, chickpeas, or lentils.
  • Olive oil – Classic Mediterranean base; use avocado oil or butter for richness.
  • Mushrooms – White or cremini work; portobello, oyster, or shiitake add more umami.
  • Garlic – Aromatic essential; replace with shallots or garlic powder if needed.
  • Marsala wine – Authentic flavor; sub with sherry, Madeira, or broth plus a splash of vinegar.
  • Broth – Chicken or veggie broth; mushroom broth or bouillon water deepen flavor.
  • Half-and-half – oat cream, cashew cream, or coconut milk make it vegan.
  • Spinach – Fresh and mild; kale, chard, or arugula bring more bite.
  • Parsley – Bright finish; basil, thyme, or rosemary change the herbal note.
 
Tips
  • Adjust creaminess – Add broth for lightness, extra half-and-half for comfort, or to make it even creamier, stir in 1 teaspoon of cornstarch dissolved in 1/4 cup cold water.
  • Brown the mushrooms – Golden edges add depth and make it a true vegetarian marsala recipe.
  • Pick your Marsala – Dry balances the sauce; semi-sweet adds richness (we love semi-sweet!).
  • Simmer slowly – Don’t rush; reducing builds flavor in this easy weeknight vegetarian recipe.
  • Switch up greens – Spinach is quick, kale or chard make it heartier.
  • Season well – Salt and pepper bring out the beans and mushrooms.
  • Finish fresh – Parsley, basil, or thyme brighten this high protein vegetarian meal.
  • Serve smart – Pair with rice, pasta, farro, or couscous to soak up every drop.
 
Storage
Store Marsala butter beans in an airtight container in the fridge for 3 days or freeze up to 2 months.
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