This Tuscan ‘Marry Me’ Butter Beans recipe is a creamy, rich, and utterly satisfying dish that takes simple pantry ingredients and turns them into something magical. Loaded with Tuscan herbs, sundried tomatoes, parmesan, and tender butter beans, it’s a vegetarian spin on the viral “Marry Me” trend—and yes, it’s proposal-worthy! In just 15 minutes, I can have a one-pot meal that’s both hearty and bursting with flavor.
Why You’ll Love This Recipe
I love this recipe because it’s packed with bold, comforting flavors while staying simple and fast to make. It’s one of those dishes that’s perfect for weeknights when I want something wholesome without spending hours in the kitchen. Plus, I can easily make it vegan or dairy-free, and it pairs beautifully with garlic bread, mashed potatoes, or even a fresh salad. It’s a crowd-pleaser every time I make it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 (15 oz.) cans butter beans, drained and rinsed
2 tablespoons unsalted butter (or vegan butter)
4 garlic cloves, minced
½ cup sundried tomatoes
1 tablespoon tomato paste
2 tablespoons Tuscan seasoning blend
1 teaspoon sea salt
1 cup heavy cream (or full-fat coconut milk for dairy-free)
½ cup vegetable stock
3 tablespoons white cooking wine (or extra vegetable stock)
½ lemon, freshly squeezed
1 cup chopped kale
½ cup freshly grated parmesan (or dairy-free cheese)
Homemade Tuscan Seasoning Blend:
1 tablespoon smoked paprika
2 teaspoons dried parsley
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon dried rosemary
2 bay leaves
Directions
I start by melting butter in a medium skillet over medium heat.
Then I sauté the garlic for about a minute until fragrant.
I add the Tuscan seasoning blend, sea salt, sundried tomatoes, and tomato paste, stirring everything together.
Next, I reduce the heat to medium-low and slowly pour in the heavy cream, vegetable stock, white wine, and lemon juice. I stir it all together and let it bubble slightly.
I whisk in the grated parmesan and let the sauce thicken for 2–3 minutes.
After that, I stir in the kale and drained butter beans, letting everything simmer for 5–6 minutes until the beans are tender.
I remove it from the heat and serve with a generous sprinkle of parmesan and a warm side like garlic bread or mashed potatoes.
Servings and timing
This recipe makes 4 hearty servings and comes together in just 15 minutes (5 minutes of prep and 10 minutes of cook time). It’s the perfect last-minute dinner that still feels fancy and indulgent.
Variations
Make it vegan: I swap out the butter for vegan butter, use full-fat coconut milk, and substitute parmesan with nutritional yeast or vegan cheese.
Add more greens: Sometimes I toss in spinach, collards, or even broccolini for more nutrients and color.
Use different beans: If I don’t have butter beans, cannellini, great northern, or chickpeas work well too.
Roasted tomato twist: For deeper flavor, I roast the tomatoes before adding them.
Extra spice: A pinch of red pepper flakes adds a little heat to balance the creaminess.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I prefer using the stovetop or microwave. I add a splash of cream or broth to help bring back the sauce’s creamy consistency. If I want to reheat a large portion, the oven works great too.
FAQs
What are butter beans and can I substitute them?
Butter beans are large, creamy white beans (also known as lima beans). I love their texture in this dish, but I can easily swap them with cannellini or great northern beans if needed.
Can I use dried beans instead of canned?
Yes, I can use dried butter beans. I just soak them overnight or use a quick soak method, then boil until tender before using them in the recipe.
What can I serve with Marry Me Butter Beans?
I like serving them with garlic bread, mashed potatoes, fluffy rice, or even over baked sweet potatoes. They also go well with a fresh green salad or roasted veggies.
Can I freeze this dish?
I don’t recommend freezing it since the creamy sauce can separate once thawed. But it does stay great in the fridge for a few days and reheats well with a splash of liquid.
Is there a non-alcoholic substitute for the white wine?
Yes! I usually use extra vegetable broth in place of white wine if I want to skip alcohol. It still adds great flavor and keeps the dish saucy.
Conclusion
Tuscan ‘Marry Me’ Butter Beans are my go-to when I want something creamy, comforting, and packed with flavor—all without meat. It’s a dish that feels indulgent but is incredibly easy to make. Whether I’m cooking for guests or just myself, this recipe always earns compliments (and maybe even a proposal or two!).
A creamy, flavour‑packed one‑pot dish featuring tender butter beans in a rich Tuscan herb and sundried tomato sauce. Quick, comforting, vegetarian friendly, and absolutely proposal‑worthy.
Ingredients
2 (15 oz) cans butter beans, drained and rinsed
2 tablespoons unsalted butter (or vegan butter)
4 garlic cloves, minced
½ cup sundried tomatoes
1 tablespoon tomato paste
2 tablespoons Tuscan seasoning blend (see note)
1 teaspoon sea salt
1 cup heavy cream (or full‑fat coconut milk for dairy‑free)
½ cup vegetable stock
3 tablespoons white cooking wine (or extra vegetable stock)
½ lemon, freshly squeezed
1 cup chopped kale
½ cup freshly grated Parmesan (or dairy‑free cheese)
Homemade Tuscan Seasoning Blend:
1 tablespoon smoked paprika
2 teaspoons dried parsley
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon dried rosemary
2 bay leaves
Instructions
Melt the butter in a medium skillet over medium heat.
Sauté the minced garlic for about 1 minute until fragrant.
Add the Tuscan seasoning blend, sea salt, sundried tomatoes, and tomato paste. Stir together.
Reduce heat to medium‑low and pour in the heavy cream, vegetable stock, white wine (or extra stock), and lemon juice. Stir and allow to bubble gently.
Whisk in the grated Parmesan and let the sauce thicken for 2–3 minutes.
Stir in the chopped kale and drained butter beans. Let everything simmer for 5–6 minutes until the beans are warmed through and the kale has softened.
Remove from heat, discard the bay leaves, and serve hot with an extra sprinkle of Parmesan and your choice of side.
Notes
To make it vegan/dairy‑free: use vegan butter, full‑fat coconut milk instead of cream, and nutritional yeast or vegan cheese instead of Parmesan.
Use other leafy greens such as spinach or Swiss chard in place of kale for variation.
If you don’t have butter beans, cannellini or great northern beans make excellent substitutes.
The term “butter beans” is often used interchangeably with mature lima beans. :contentReference[oaicite:0]{index=0}
