Tuscan Marry Me Butter Beans

Ingredients

• 30 ml (2 tablespoons)olive oil, or oil from the sun-dried tomato jar
• 15 g (1 tablespoon)butter
• 75 g (½ cup)red onion, diced
• 4 clovesgarlic, minced
• 15 g (1 tablespoon)tomato paste
• 85 g (½ cup)sun-dried tomatoes in oil, roughly chopped
• 1 teaspoondried oregano
• 1 teaspoondried basil
• ½ teaspoonred pepper flakes
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• 240 ml (1 cup)chicken broth
• 850 g (30 oz)canned butter beans, drained and rinsed (two 425 g (15 oz) cans)
• 90 g (3 cups), or morespinach
• 120 ml (½ cup)heavy cream
• 50 g (½ cup)freshly grated Parmesan cheese, plus more for serving

Instructions

1. 1

   Soften the onion

   Heat the oil from the sun-dried tomato jar and the butter in a large skillet over medium heat. Once the butter has melted, add the onion and cook until softened, about 3–4 minutes.

2. 2

   Cook the garlic

   Add the minced garlic and cook for 30 seconds, until fragrant. Stir in the tomato paste and cook for 1 minute more, stirring constantly, until it darkens slightly.

3. 3

   Add the seasonings

   Stir in the sun-dried tomatoes, oregano, basil, red pepper flakes, salt and black pepper. Cook for 1 minute.

4. 4

   Add beans and broth

   Pour in the chicken broth and add the butter beans. Bring the mixture to a simmer.

5. 5

   Simmer gently

   Reduce the heat to low and simmer for 5–7 minutes.

6. 6

   Mash some beans

   Use the back of a spoon to gently mash about ½ cup of the beans against the side of the skillet. Alternatively, scoop them into a small bowl, mash them and return them to the skillet. Stir them into the sauce to help thicken it.

7. 7

   Wilt the spinach

   Add the spinach and cook, stirring occasionally, just until wilted, about 2–3 minutes.

8. 8

   Stir in cream

   Take the skillet off the heat. Immediately stir in the heavy cream and Parmesan continuously, until the cheese has melted and the cream is fully incorporated.

9. 9

   Adjust seasoning

   Taste the beans and add more salt and black pepper if needed.

10. 10

    Serve straight away

    Serve immediately, garnished with extra Parmesan and fresh basil.

What are Tuscan marry me butter beans?

This is an American take on the creamy, tomato-and-herb flavours often described as Tuscan-style. Butter beans simmer in a savoury sauce with sun-dried tomatoes, garlic and herbs, then are finished with spinach, cream and Parmesan.

The name “marry me” is used for a rich, appealing style of tomato-and-cream dish; it does not point to a traditional Tuscan recipe. Here, mashing some of the beans helps make the sauce cling without needing a separate thickener.

Nutrition and macros by portion

The nutrition label shows one serving as written: 468 calories, 20g protein, 46g carbs, 25g fat.

The butter beans provide most of the carbohydrates and a substantial share of the protein, while the cream, butter, oil and Parmesan contribute much of the fat. Serve a portion with extra leafy vegetables or a crisp salad to balance the rich, creamy sauce.

Build the flavour in stages

Onion first: cooking it in oil and butter for 3–4 minutes softens it and gives the sauce a mellow base.

Tomato paste next: stir it constantly for a minute so it darkens slightly, then add the sun-dried tomatoes and dried herbs. This brief cooking step helps bring their flavours into the oil.

Choose and prep the beans

Butter beans: drain and rinse the canned beans before adding them. Their creamy texture works well in the sauce, while rinsing removes the canning liquid.

Mash a portion: crushing about ½ cup of beans against the side of the skillet releases some of their starch. Stir them back through the sauce for a thicker, more cohesive result.

Watch the simmer and finish

Gentle heat: once the beans and broth are simmering, lower the heat and cook for 5–7 minutes. Keep the simmer calm rather than letting the sauce boil hard.

Cream off the heat: add the cream and Parmesan after removing the skillet from the hob. Stir continuously until the cheese melts and the sauce looks evenly combined.

Get the greens just wilted

Spinach: add it after the beans have simmered and cook for about 2–3 minutes, stirring now and then. Stop when the leaves have collapsed; prolonged cooking can make them lose their fresh texture.

More greens: the recipe allows for extra spinach if you like. Add it in batches if the skillet is crowded, giving each handful a moment to wilt.

Serve it as a meal or side

As a main: serve the beans with garlic bread or dinner rolls to scoop up the creamy sauce. A simple green salad can add a crisp contrast.

As a side: pair them with your favourite protein, as suggested in the original recipe. Finish with extra Parmesan and fresh basil just before serving.

Recipe notes & tips

• Drain and rinse the butter beans well before adding them.
• Stir the tomato paste constantly as it cooks so it darkens without catching on the pan.
• Keep the beans at a gentle simmer for their 5–7 minutes on low heat.
• Mash about ½ cup of beans to thicken the sauce rather than crushing them all.
• Remove the skillet from the heat before stirring in the cream and Parmesan.
• Add extra spinach in handfuls if the pan is full.

Variations

• Make it vegan: use plant-based butter, cream and Parmesan, and replace the chicken broth with vegetable broth.
• Use vegetable broth: swap it for the chicken broth to keep the dish vegetarian.
• Adjust the heat: reduce or omit the red pepper flakes for a milder sauce.
• Add more greens: stir in extra spinach, allowing each addition to wilt before adding more.
• Finish with basil: scatter fresh basil over the beans just before serving for a fragrant finish.

Common mistakes to avoid

• Boiling the sauce hard: keep it at a gentle simmer so the beans remain intact.
• Skipping the bean mash: mash about ½ cup and stir it in to help the sauce thicken.
• Cooking the spinach too long: stop after about 2–3 minutes, once it has wilted.
• Adding the cream over high heat: take the skillet off the heat first and stir continuously.
• Leaving the tomato paste unattended: keep stirring as it cooks so it darkens without burning.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a small splash of broth if the sauce has thickened too much.

Frequently asked questions