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–+ servings
Marry me butter beans in a skillet with creamy sauce and fresh basil.

Marry Me Butter Beans (20 Minutes, One Skillet)

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

  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic grated
  • ¼ teaspoon red pepper flakes or more to taste
  • 3 tablespoons tomato paste
  • 2 cans butter beans 15 oz / 400 g each, or 3 cups cooked beans
  • 1½ cup (375 ml) vegetable broth reduced-sodium
  • ½ cup (120 ml) heavy cream or half-and-half or non-dairy cream
  • ½ teaspoon dried oregano
  • 3 cups (3 handfuls) spinach
  • ½ cup (50 g) grated parmesan or more to taste
  • ½ cup (50 g) sun-dried tomatoes chopped
  • ½ teaspoon salt + black pepper to taste
  • 1 lemon cut into wedges to squeeze on top + optional basil leaves to garnish

  • Build the flavor base: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 2 cloves garlic (grated) and ¼ teaspoon red pepper flakes and cook for 30 seconds, stirring often.
    Stir in 3 tablespoons tomato paste and cook for 1 minute. Add 2 cans butter beans (rinsed), ½ teaspoon salt, and black pepper. Stir for another minute to coat the beans.
    Step 1 Butter beans sautéed with garlic, red pepper flakes, and tomato paste.
  • Simmer until creamy: Pour in 1½ cup vegetable broth and simmer for about 10 minutes, stirring occasionally, until the beans soften and the sauce starts to thicken.
    Stir in ½ cup heavy cream, ½ teaspoon dried oregano, and 3 cups spinach. Cook for a few more minutes until the spinach wilts and the sauce is creamy.
    Step 2 Butter beans simmering in creamy tomato broth with wilted fresh spinach.
  • Finish and serve: Turn off the heat and stir in ½ cup sun-dried tomatoes (chopped) and ½ cup grated parmesan.
    Serve with crusty bread and finish with fresh basil, lemon zest, a squeeze of lemon juice, and extra parmesan if you like.
    Step 3 Creamy butter beans finished with sun-dried tomatoes, parmesan, basil, and lemon zest.
Substitutions
  • Olive oil → Avocado oil or butter.
  • Garlic → Garlic-infused olive oil.
  • Red pepper flakes → Chili powder or cayenne.
  • Tomato paste → Sun-dried tomato paste.
  • Butter beans → Cannellini or great northern beans.
  • Vegetable broth → Chicken broth or seasoned water.
  • Heavy cream → Half-and-half, oat cream, rice cream, or plant-based cream. For Greek yogurt, try our Greek Yogurt Marry Me Butter Beans.
  • Dried oregano → Italian seasoning or dried thyme.
  • Parmesan → Pecorino Romano or nutritional yeast.
  • Sun-dried tomatoes → Oil-packed or dry-packed.
  • Spinach → Kale or Swiss chard.
  • Fresh basil → Parsley.
  • Lemon zest → A squeeze of lemon juice.
 
Tips
  • Don't burn the garlic: Cook for just 30 seconds until fragrant.
  • Cook the tomato paste: Give it 1 minute in olive oil for deeper flavor.
  • Make it lighter: Use half-and-half, oat cream, or rice cream. For extra protein, try our Greek Yogurt Marry Me Butter Beans.
  • Add spinach last: Cook just until wilted and bright green.
  • Add parmesan off the heat: This helps prevent clumping.
  • Watch the salt: Parmesan and sun-dried tomatoes are already salty.
  • Adjust the thickness: Add broth to thin, or simmer uncovered to thicken.
  • Finish fresh: Basil and lemon zest brighten the creamy sauce.
  • Make ahead: The flavors improve as the beans sit. Reheat with a splash of broth.
  • Store and freeze: Refrigerate for 3–4 days or freeze for up to 3 months. Reheat gently, stirring well if the cream separates.
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