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–+ servings
Vibrant butter beans in a creamy red sauce garnished with fresh basil in cast iron skillet.

Greek Yogurt Marry Me Butter Beans

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons olive oil extra virgin
  • 1 medium onion finely chopped
  • 3 tablespoons tomato paste
  • 1 - 2 cloves garlic grated
  • ½ teaspoon red pepper flakes adjust for heat
  • 2 cans butter beans 15 oz / 400 g each can - drained and rinsed - or 3 cups / 460 g cooked beans
  • 1½ cups (360 ml) vegetable broth low-sodium
  • ½ teaspoon dried oregano
  • ½ cup (55 g) sun-dried tomatoes in oil, drained - thinly sliced - with scissors is easiest
  • 3 cups (100 g) baby spinach
  • ⅓ cup (35 g) grated parmesan cheese plus more for serving
  • ½ cup (120 g) Greek yogurt plain and full-fat for best results
  • ½ teaspoon lemon zest optional
  • 1 handful fresh basil leaves for garnish and aroma
  • ½ teaspoon salt plus more to taste
  • 2 twists black pepper

  • Soften the Base: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium onion and sauté for 3 minutes until soft. Stir in 3 tablespoons tomato paste, 1 - 2 cloves garlic (grated), and ½ teaspoon red pepper flakes.
    Cook for 1 minute—the paste should turn a deep, dark red.
    Step 1 Sautéing onions, garlic, and tomato paste in a skillet on a marble countertop background.
  • Simmer the Beans: Add 2 cans butter beans (drained), ½ teaspoon salt, and 2 twists black pepper. Stir to coat them in the red sauce.
    Pour in 1½ cups vegetable broth and ½ teaspoon dried oregano. Let it simmer (gentle bubbles) for 5 - 6 minutes. The sauce will thicken naturally as the beans release their starch.
    Step 2 Plump butter beans being tossed in a rich tomato and garlic base in a pan.
  • Wilt the Greens: Stir in ½ cup sun-dried tomatoes and 3 cups baby spinach. Cook for 2 more minutes until the spinach shrinks down and looks bright green.
    Step 3 Butter beans simmering in broth with sun-dried tomatoes and bright green spinach leaves.
  • Finish and Serve: Turn the heat completely off and move the pan to a cool burner. Stir in ⅓ cup grated parmesan cheese until melted, then fold in the ½ cup Greek yogurt and ½ teaspoon lemon zest to keep the sauce silky and prevent curdling.
    Scatter over 1 handful fresh basil leaves and serve immediately with crusty bread.
    Step 4 Folding Greek yogurt into the beans on marble, finished with fresh basil and lemon zest.
Substitutions
  • Olive oil –> Avocado oil.
  • Onion –> White onion or shallots.
  • Garlic –> Garlic-infused olive oil (if garlic-sensitive).
  • Tomato paste –> Tomato puree.
  • Red pepper flakes –> Smoked paprika.
  • Butter beans –> Cannellini beans or chickpeas.
  • Vegetable broth –> Chicken broth.
  • Sun-dried tomatoes –> Roasted red peppers.
  • Baby spinach –> Chopped kale or swiss chard.
  • Parmesan cheese –> Pecorino Romano or nutritional yeast.
  • Greek yogurt –> Low-fat Greek yogurt or Skyr.
  • Oregano & Basil –> Fresh parsley or marjoram.
 
Tips
  • "Off-Heat" Rule: Turn the stove off before adding yogurt so the sauce stays silky and doesn't separate.
  • Sauté Paste: Cook the tomato paste for 1 minute to remove the raw taste and deepen the color.
  • Garlic Bread Hack: Serve with toasted sourdough rubbed with a raw garlic clove for a huge flavor boost.
  • Fix Thick Sauce: If it sits and gets too thick, stir in 1–2 tablespoons of water or broth to make it glossy again.
  • Mixed Diets: Use this as a delicious "saucy side" for grilled chicken or salmon.
  • Zest Last: Add lemon zest at the very end to keep the flavor bright and fresh.
  • Storage: Fridge for up to 3 days; reheat gently on the stove (don't boil!). Do not freeze, as the yogurt texture will become grainy and split when thawed.
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