Marry Me Butter Beans
These Marry Me Butter Beans are rich, creamy, cozy, and oh-so-delicious! Tender butter beans are simmered in a garlicky sun-dried tomato cream sauce with Italian herbs and spinach for an easy one-pan vegan dinner that tastes restaurant-worthy. Serve with crusty bread, pasta, or rice for a comforting meal that comes together in about 30 minutes.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced or pressed
- 1 shallot finely diced
- ¼ cup sun-dried tomatoes sliced
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ¼ teaspoon chili flakes (optional)
- 2 cans (15 oz/ 425 g each) butter beans (or 3 cups cooked) drained and rinsed
- 1 cup vegetable broth
- 1 cup vegan heavy cream (see notes for options)
- ¼ cup nutritional yeast
- 2 large handfuls spinach (optional)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh basil or vegan parmesan for serving (optional)
Instructions
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the garlic and shallot and cook for 2 to 3 minutes until softened and fragrant. Stir in the sun-dried tomatoes, tomato paste, Italian seasoning, and chili flakes (if using). Cook for 1 minute, stirring constantly until fragrant.
- Simmer the beans: Add the butter beans and vegetable broth and stir well. Reduce the heat to low, then stir in the vegan cream and nutritional yeast. Simmer gently for about 10 minutes until the sauce thickens. If needed, add a splash more broth or cream to loosen the sauce.Optional thickening tip: For a creamier, thicker sauce, lightly mash a small portion of the beans directly in the pan while leaving most of them whole. This also helps bring the sauce back together if it splits.
- Finish the dish: Stir in the spinach and lemon juice and cook for another minute or two until the spinach wilts. Season with salt and pepper to taste.
- Serve: Top with fresh basil or vegan parmesan, if desired. Serve warm with crusty bread, pasta, or rice.
Notes
Vegan Heavy Cream: Many grocery stores now carry vegan creams made from oats, cashews, or coconut. These all work great in this recipe. Just make sure to choose one that is unsweetened and unflavored. For a homemade option, you can use cashew cream (omit any sweeteners or flavorings). Full-fat canned coconut milk also works, but keep in mind it will add a coconut flavor. You can also use a plain plant-based milk, just choose one with a higher fat content to help prevent splitting.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of broth or plant-based milk if needed to loosen the sauce.
Freezing: This recipe can be frozen for up to 2 months, though cream-based sauces may separate slightly after thawing. Stir well while reheating to help bring the sauce back together.
Oil-free option: Sauté the shallot and garlic in a few tablespoons of vegetable broth instead of oil.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 335kcal | Carbohydrates: 37g | Protein: 14g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 1220mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1699IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 7mg
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