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Marry Me Butter Beans

A comforting and creamy dish featuring protein-packed butter beans combined with bold flavors, perfect for a quick and nutritious meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil For sautéing, adds flavor and healthy fats.
  • 2 cloves garlic, grated Provides aromatic depth.
  • ½ teaspoon red pepper flakes Adds a touch of heat; adjust to taste.
  • 3 tablespoons tomato paste Creates a rich base and color.
  • 2 cans (15 oz each) butter beans (or 3 cups cooked beans) Offers a creamy texture and protein punch.
  • 1½ cups vegetable broth Keeps the dish moist; homemade is best.
  • ½ cup heavy cream (or non-dairy cream) For richness; dairy-free options are available.
  • ½ teaspoon dried oregano Adds earthy flavors; fresh herbs can be substituted.
  • ⅓ cup grated parmesan (or more to taste) Enhances the flavor; nutritional yeast works for dairy-free.
  • ½ cup sun-dried tomatoes, chopped Brings a sweet and tangy component.
  • 2 cups spinach Adds vitamins and bulk; substitute with kale if desired.
  • 1 handful basil leaves Freshness to finish; can use other herbs like cilantro or parsley.
  • to taste lemon zest For a fresh, citrusy note when garnishing.
  • ½ teaspoon salt (+ black pepper to taste) Essential for seasoning.

Method
 

Preparation
  1. In a large skillet, add 2 tablespoons of olive oil over medium heat and let it warm until shimmering.
  2. Add the grated garlic and red pepper flakes. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  3. Stir in the tomato paste, cooking for about a minute until it slightly darkens and releases its aroma.
  4. Incorporate the drained and rinsed butter beans, seasoning with salt and black pepper. Sauté while mixing for about 1 minute.
  5. Add 1½ cups of vegetable broth and simmer for about 10 minutes.
  6. Pour in ½ cup heavy cream and add ½ teaspoon dried oregano and 2 cups of spinach. Simmer for a few additional minutes.
  7. Turn off the heat, stirring in ½ cup chopped sun-dried tomatoes and ⅓ cup grated parmesan until melted through.

Notes

Serve Marry Me Butter Beans with crusty bread or over quinoa for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.