Go Back
–+ servings
Marry me butter beans in a glossy garlic sun-dried tomato cream sauce topped with wilted spinach.

Marry Me Butter Beans

Rebecca Blumer
Tender butter beans simmer in a rich garlic, sun-dried tomato, and cream sauce finished with parmesan and fresh greens. Ready in 15 minutes for a cozy, meatless dinner.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Dishes, Side Dishes
Cuisine Italian, Mediterranean
Servings 4 servings
Calories 441 kcal

Equipment

  • Large sauté pan or pot

Ingredients
 

  • 2 Tbsp unsalted butter (28 g)
  • 4 cloves garlic (minced)
  • 1/2 tsp each salt, oregano, crushed red pepper flakes, smoked paprika
  • 1/4 tsp ground black pepper
  • 1/2 cup sun-dried tomatoes (roughly chopped)
  • 1/2 to 1 cup vegetable broth (120 to 236 mL)
  • 2 15-oz cans butter beans (aka lima beans, drained, 425 g cans)
  • 1 cup chopped fresh spinach
  • 1 cup heavy cream (can sub half-and-half, 236 mL)
  • 1/2 cup grated parmesan (50 g)
  • 2 Tbsp chopped fresh basil

Instructions
 

Flavor Base

  • Set a large sauté pan or pot over medium heat and cook the butter, minced garlic, salt, oregano, crushed red pepper flakes, smoked paprika, and black pepper together for about 2 minutes. The butter should bubble gently and carry a fragrant garlic-spice aroma, without darkening the garlic.

Fillings

  • Fold the chopped sun-dried tomatoes, vegetable broth, and drained butter beans into the aromatic butter, then keep the pan uncovered over medium heat for 5 minutes. A gentle simmer should warm the beans throughout while the broth takes on a reddish tint.

Finish

  • Move the pan off the burner and fold in the spinach until wilted, followed by the heavy cream, grated parmesan, and chopped basil. The remaining warmth should soften the greens and melt the cheese into a glossy sauce around the beans.

Notes

Texture tip: Remove the pan completely from active heat before folding in the cream and parmesan. Residual heat softens the cheese into a silky emulsion without curdling or separating.
Storage: Store leftover beans in a sealed airtight container in the refrigerator rather than in the metal cooking pot.
Reheating: Reheat gently over low heat in a small skillet with a splash of broth. Stir occasionally and avoid a rapid boil to prevent the sauce from turning greasy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 441kcalCarbohydrates: 48.7gProtein: 16.8gFat: 21.9gSaturated Fat: 13gCholesterol: 71mgSodium: 952mgPotassium: 680mgFiber: 5.7gSugar: 1.5gVitamin A: 850IUVitamin C: 12mgCalcium: 260mgIron: 4.5mg
Keyword creamy butter beans, marry me butter beans, sun-dried tomato beans
Tried this recipe?Let us know how it was!