Dinner

Marry Me Butter Beans with Creamy Tuscan Sauce Recipe

ByHarper Ellington October 24, 2025October 24, 2025

Introduction

Marry Me Butter Beans is a creamy and comforting dish featuring tender butter beans in a luscious Tuscan-inspired sauce. This easy recipe blends sun-dried tomatoes, garlic, and aromatic herbs to create a deliciously rich vegetarian meal perfect for any day of the week.

A white bowl filled with a thick mix of creamy orange sauce and white beans, layered with green spinach leaves and red bits of onion or pepper throughout. The dish shows a shiny, oily texture with visible seeds and crushed red flakes scattered on top, finished with a light sprinkle of grated cheese. The mix looks warm and hearty with a combination of soft beans and tender greens, sitting on a wooden surface changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large onion, diced
4 garlic cloves, minced
1 teaspoon tomato paste
1 tablespoon Italian seasoning
Salt and pepper, to taste
1 cup heavy cream (or full-fat coconut milk)
7 ounces sun-dried tomatoes, chopped
17.6 ounces butter beans, drained and rinsed
A handful of baby spinach
Chili oil, for topping
Sourdough bread, for serving

Instructions

Step 1: In a large pan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 5-7 minutes until the onion is translucent and the garlic is fragrant.
Step 2: Stir in the tomato paste and cook for about 1 minute to combine flavors. Add the Italian seasoning, salt, and pepper, stirring well.
Step 3: Pour in the heavy cream or coconut milk, stirring continuously until fully mixed. Add the chopped sun-dried tomatoes and cook for 5 minutes, stirring occasionally.
Step 4: Add the drained and rinsed butter beans to the pan, stirring to combine. Cook for another 5 minutes, stirring occasionally.
Step 5: Continue cooking the sauce for about 10 minutes, stirring occasionally, until it thickens to your preferred consistency.
Step 6: Stir in the baby spinach and cook for 2-3 minutes until wilted.
Step 7: Serve the beans topped with chili oil and accompany with slices of sourdough bread.

Tips & Variations

For a dairy-free version, substitute heavy cream with full-fat coconut milk as suggested, which adds a subtle sweetness to the dish.
Add a pinch of crushed red pepper flakes during cooking for extra heat if you like it spicy.
Try swapping butter beans for cannellini or great northern beans if preferred.

Storage

Store leftover butter beans in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce if necessary.

How to Serve

A large silver frying pan filled with a creamy orange sauce mixed with white beans and small pieces of red tomatoes. On top of this mixture, there is a fresh pile of vibrant green spinach leaves, some with stems visible, adding a bright contrast to the warm colors below. The pan is on a black stove, and steam lightly rises from the cooking dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned butter beans?

Yes, you can use dried beans, but they must be soaked and cooked fully before using, which will take longer. Canned beans are convenient and work well for this recipe.

Is this recipe suitable for vegans?

To make this dish vegan, substitute the heavy cream with coconut milk and ensure the chili oil and bread are vegan-friendly. This keeps the sauce creamy without dairy.