Marry Me Butter Beans
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Marry Me Butter Beans are creamy, rich, and full of bold, savory flavors—thanks to sun-dried tomatoes, garlic, smoked paprika, and plenty of Parmesan. The beans soak up all that goodness, while spinach and basil bring a little freshness to the mix. It’s a cozy one-pan meal that brings a lot of flavor without a lot of fuss. Whether butter beans are already a staple in your kitchen or something new to try, this hits the sweet spot.
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I keep this recipe in rotation for everything from quiet nights at home to family-style dinners when everyone’s gathered around the table. It’s unfussy but still feels thoughtful and holds up pretty well if I make it ahead. I’ve frozen it a few times, too, and it comes back just fine with a gentle reheat. That kind of flexibility makes it a go-to for just about any occasion.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Marry Me Butter Beans with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
This recipe is super manageable if you follow my simple steps.
Sauté the Aromatics
Warm the sun-dried tomato oil in a pan over medium heat. Toss in the diced shallots and let them cook down for 7-8 minutes until soft and golden. Add the garlic and give it another minute to bloom and release its flavor.
Build the Flavor
Stir in the sun-dried tomatoes and tomato paste, mixing well with the shallots and garlic. Sprinkle in the garlic powder, onion powder, smoked paprika, oregano, and cayenne pepper until the mixture is aromatic.
Simmer the Sauce
Pour in the vegetable stock and gently stir in the butter beans. Let everything simmer together on low heat for 5-10 minutes so the beans can absorb the flavors and the sauce thickens slightly.
Add the chopped spinach and cook until just wilted.
Stir in the Cream and Cheese
Reduce the heat, then pour in the heavy cream and stir in the Parmesan cheese. The sauce should be silky and cling to the beans.
Season with salt and pepper to taste.
Finish and Serve
Top the dish with a handful of fresh basil just before serving—it brightens everything up and gives the dish a fresh, herby lift. Serve warm and enjoy!
Ingredients
- 1 tablespoon oil from the sun-dried tomato jar
- 2 shallots diced
- 2 cloves garlic minced
- ½ cup sun-dried tomatoes finely diced
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons oregano
- 1 teaspoon cayenne chili pepper
- 1 cup vegetable stock
- ¾ cup heavy cream
- ¼ cup parmesan cheese
- 2 cups tin butter beans drained
- 1 handful fresh basil
- 1 cup spinach chopped
- Salt & pepper to taste
Video
Instructions
- Heat the sun-dried tomato oil in a pan over medium heat. Add the diced shallots and sauté for 7-8 minutes until softened.1 tablespoon oil, 2 shallots
- Stir in the minced garlic and cook for another minute. Add the sun-dried tomatoes and tomato paste, mixing well with the shallots and garlic.2 cloves garlic, ½ cup sun-dried tomatoes, 2 tablespoons tomato paste
- Sprinkle in the garlic powder, onion powder, smoked paprika, oregano, and cayenne pepper. Stir to combine.1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons smoked paprika, 2 teaspoons oregano, 1 teaspoon cayenne chili pepper
- Pour in the vegetable stock and add the butter beans. Simmer on low heat for 5-10 minutes until the sauce thickens. Stir in the chopped spinach and cook until wilted.1 cup vegetable stock, 1 cup spinach, 2 cups tin butter beans
- Reduce the heat and add the heavy cream and Parmesan cheese. Season with salt and pepper to taste.¾ cup heavy cream, ¼ cup parmesan cheese, Salt & pepper
- Top with shredded basil and serve warm.1 handful fresh basil
Notes
- Use the Oil from the Jar: That flavored oil isn’t just for moisture—it adds loads of rich, herby, sun-dried tomato flavor to the dish.
- Take Your Time with the Shallots: Letting them soften slowly helps create a sweeter, deeper base. Rushing this step can leave them sharp and undercooked.
- Cook the Tomato Paste with the Spices: Cooking it for a minute helps remove any harshness and lets the spices bloom in the oil.
- Simmer Gently with the Beans: You want the beans to stay intact, so keep the heat on low and stir gently while the sauce thickens.
- Add the Spinach Toward the End: Spinach cooks fast. Adding it too early can make it overly wilted or even mushy.
- Cool the Pan Before Adding Cream: Bringing the temperature down slightly keeps the cream from curdling and helps you make sure the sauce stays smooth.
- Use Freshly Grated Parmesan: It melts better and has a bolder, saltier flavor than pre-shredded versions.
- Taste Before Serving: Depending on how salty your Parmesan is, you may need to go light or heavy on the seasoning at the end.
Nutrition
Recipe Notes and Expert Tips
I’ve made this dish a bunch of times, and these are the tips I always stick to for the best results.
- Use the Oil from the Jar: That flavored oil isn’t just for moisture—it adds loads of rich, herby, sun-dried tomato flavor to the dish.
- Take Your Time with the Shallots: Letting them soften slowly helps create a sweeter, deeper base. Rushing this step can leave them sharp and undercooked.
- Cook the Tomato Paste with the Spices: Cooking it for a minute helps remove any harshness and lets the spices bloom in the oil.
- Simmer Gently with the Beans: You want the beans to stay intact, so keep the heat on low and stir gently while the sauce thickens.
- Add the Spinach Toward the End: Spinach cooks fast. Adding it too early can make it overly wilted or even mushy.
- Cool the Pan Before Adding Cream: Bringing the temperature down slightly keeps the cream from curdling and helps you make sure the sauce stays smooth.
- Use Freshly Grated Parmesan: It melts better and has a bolder, saltier flavor than pre-shredded versions.
- Taste Before Serving: Depending on how salty your Parmesan is, you may need to go light or heavy on the seasoning at the end.
How to Store Leftovers
If you have any leftovers, store them in an airtight container in the fridge for up to 3-4 days. When reheating, add a splash of vegetable stock or cream to loosen the sauce, as it tends to thicken once refrigerated.
You can also freeze your butter beans for up to 3 months, but be aware that the cream may separate slightly after thawing. If you do freeze them, reheat them slowly and stir well to bring them all back together.
What to Serve With Marry Me Butter Beans
You’ve got a lot of options here. This dish is fantastic with toasted crusty bread or garlic focaccia to soak up the sauce. You can also serve it over rice, creamy polenta, or even pasta.
For something lighter on the side, a simple arugula or mixed greens salad with vinaigrette works great to balance the richness.
More Easy Recipes for You to Try at Home
I’ve got plenty more cozy meals that you can try, so check them out!
