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Tuscan Marry Me Butter Beans

Tuscan marry me butter beans in a creamy sun-dried tomato sauce—simmered until silky, then finished with wilted spinach and parmesan. Serve warm in a skillet with crusty bread to soak up every spoonful of the thickened sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Butter beans
  • 3 can (15 oz) butter beans (large lima beans), drained Drain well to prevent thinning the sauce.
Greens and aromatics
  • 3 cup baby spinach Add at the end so it wilts but stays bright.
  • 0.5 cup sun-dried tomatoes in oil, chopped Use the oil for sautéing and extra flavor.
  • 5 garlic, minced Minced so it softens quickly in the oil.
Creamy sauce
  • 1 cup heavy cream For a rich, creamy sauce that clings to the beans.
  • 0.5 cup chicken or vegetable broth Helps loosen the sauce for simmering.
  • 0.5 cup parmesan, grated Stir in off heat or at gentle heat to prevent graininess.
  • 2 tbsp olive oil from the sun-dried tomatoes Adds a Tuscan-style base for the sauce.
  • 1 tsp Italian seasoning Seasoning blend for an herby profile.
  • 0.5 tsp red pepper flakes Adds gentle heat; adjust to taste.
To serve and season
  • 1 Crusty bread for serving Great for soaking up the creamy sauce.
  • 0.25 tsp Salt and pepper to taste Season at the end to balance creaminess.

Equipment

  • 1 large skillet

Method
 

Sauté the sun-dried tomato base
  1. Heat the sun-dried tomato oil in a large skillet over medium heat, then sauté the garlic and sun-dried tomatoes for 2-3 minutes until fragrant.
  2. Add the olive oil from the sun-dried tomatoes to the skillet if needed so the aromatics are evenly sizzling.
Build the creamy sauce
  1. Pour in the heavy cream and broth, then stir in Italian seasoning and red pepper flakes and bring to a simmer.
  2. Simmer for about 1 minute, stirring, until the sauce looks slightly loosened and ready to thicken.
Cook and thicken the beans
  1. Add the butter beans and simmer for 8-10 minutes, stirring occasionally, until beans are heated through and the sauce thickens slightly.
Finish with spinach and parmesan
  1. Stir in the baby spinach and cook for 2-3 minutes until wilted and tender.
  2. Stir in the grated parmesan, then season generously with salt and pepper to taste.
Serve
  1. Serve the butter beans hot with crusty bread on the side so it soaks up the sauce.

Notes

Pro tip: When stirring in parmesan, keep the heat at a gentle simmer so it melts smoothly into the sauce. Refrigerate leftovers in an airtight container up to 3 days; rewarm on the stovetop with a splash of broth or cream to loosen the sauce. Freezing: yes, but sauce may thicken—reheat slowly and add a little liquid. Dietary swap: use half-and-half or light cream for a lower-fat version while keeping the same method.