Marry Me Butter Beans

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Marry Me Butter Beans are hearty and so satisfying! This Tuscan-inspired recipe is made with sun-dried tomatoes, butter beans, and seasonings, cooked in a rich and creamy sauce that believe it or not, is mostly dairy-free! It's ready in under 45 minutes and requires just one pot to make!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 442kcal

Author Caitlin Self, MS, CNS, LDN

Ingredients

2.5 ounces cashews
water (hot for soaking, plus more for blending)
2 teaspoons olive oil from the jar of tomatoes
1 medium onion
3 cloves of garlic
4.5 ounces sundried tomatoes
5 ounces cherry tomatoes
0.5 ounces parmesan cheese
1 Tablespoon tomato paste
½ teaspoon red pepper flakes
1 teaspoon dried thyme
¼ teaspoon salt
⅛ teaspoon pepper
23 ounces butter beans
1 cup bone broth or vegetable broth
3 ½ ounces spinach 150 grams

Instructions

To start, soak the cashews in hot boiling water for about 20 minutes. (If you do this at the beginning, you’ll be ready to blend the cashews into cream by the time you need them!)
Prepare the ingredients: Slice the onions into thin wedges, mince the garlic, chop the sun-dried tomatoes in a small dice, slice the cherry tomatoes in half, and shred the Parmesan cheese. Set these aside as you begin cooking.
Heat a deep-sided skillet or dutch oven over medium heat. Add 2 teaspoons of olive oil to the skillet - I use the oil from the jar of sun-dried tomatoes. Add the onions and a pinch of salt and sauté, stirring occasionally, for about 5 minutes or until the onions are fragrant and translucent.
Next, add the garlic, sun-dried tomatoes, cherry tomatoes, tomato paste, red pepper flakes, and dried thyme. Stir and sauté for about 3 minutes.
Once the garlic is fragrant and the tomatoes start to soften, add the butter beans and broth. Simmer for 20 minutes, stirring occasionally.
Meanwhile, drain the cashews and add them to a blender cup with ¼ cup fresh water. Blend until smooth, adding another 1-2 Tablespoons of water as needed.
Add the washed and chopped spinach and stir until combined and wilted, about 1 minute.
Finally, add the parmesan cheese and the cashew cream. Stir to combine and cook for about 2 minutes to melt the cheese and infuse the cashew cream with tomato flavor.
Serve directly from the pan with a bright side salad and some crusty bread.

Notes

Store: Leftovers taste even better the next day! Store leftover marry me white beans in the refrigerator for up to four days or the freezer for up to three months.

Reheat Leftovers. Return the in a skillet on the stove or in the microwave. You may need to add some broth or liquid if it's thickened up.

Deep Skillet or Dutch Oven. Make sure there's plenty of room for everything to cook. I prefer a deep skillet but you can also use a Dutch oven.

Add a Protein Boost. Top with a scoop of Greek yogurt or sour cream for a bit of extra protein and added creaminess.

Nutrition