Marry Me Butter Beans
These rich and creamy Marry Me Butter Beans are a quick and easy meal that you can whip up in about 15 minutes. Naturally gluten-free, high in protein and fiber, and vegan, so everyone can enjoy these creamy beans.
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Why make this recipe
Marry Me Butter Beans is a vegan twist on the viral Marry Me Chicken with all the flavor, but without the meat. It’s called “marry me” because it is so good, if you make it for someone, they will want to marry you.
This is the perfect lazy weeknight meal! It comes together in about 15 minutes, and it’s packed with umami flavor and creamy goodness. I like to eat it with some crusty baguette slices or my olive bread, but you can also serve it over rice, pasta, or quinoa.
It’s similar to my popular tomato pesto butter beans and curried butter beans, but these Marry Me Butter Beans have a creamy sundried tomato sauce.
Ingredients and substitutions
- Olive Oil – any good quality olive oil will work. You can use light olive oil, but extra virgin will have more flavor. You can reduce the amount of olive oil, but this is what gives the sauce a lot of its flavor and creaminess.
- Onion – a small yellow onion or 2 shallots.
- Garlic – for flavor. Fresh minced garlic works best.
- Herbs – you can use dried oregano and thyme, or use Italian Seasoning mix. I also like to use fresh basil at the end of cooking, but you can leave it out or swap it with vegan pesto.
- Red Chile Flakes – optional for a little added spice.
- Salt – for flavor. You can use as much or as little as you like.
- Baby Spinach – optional for a little added nutrients and green color.
- Butter Beans – These are found in the canned bean section of most large grocery stores. You can also use butter beans that you have cooked from dry. (Butter beans are large white beans that are actually canned lima beans. If you can’t find them, you can use navy beans, cannellini beans, or any white beans.)
- Sundried Tomatoes – you can use either the oil-packed sundried tomatoes in a jar or the dried version that comes in a bag. I prefer the oil-packed ones, as I can use the oil to sauté the onions and garlic.
- Vegetable Broth – to add a little liquid and more flavor to the sauce.
- Vegan Cream – I like to use cashew cream in this recipe since it has the most neutral flavor, but you can also use coconut cream or vegan sour cream instead.
- Vegan Parmesan Cheese – (optional) for a cheesy flavor, add 1/2 cup of vegan parmesan or 2 tbsp of nutritional yeast along with the cream.
Helpful tools
- A Large Frying Pan – or a pan big enough to hold 6 cups of liquid.
How to make Marry Me Butter Beans
A full, printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Over low heat, warm 1/3 cup finely diced onion and 4 cloves of minced garlic in 2 tbsp of olive oil (or sundried tomato oil). Sprinkle with dried herbs and red pepper flakes and sauté until the onions are translucent.
Step 2 – Add 2 cans of drained and rinsed butter beans, 1 cup of chopped sundried tomatoes, and 1 cup of broth, then simmer for 2-3 minutes.
Step 3 – Once the beans have heated through, toss in 1 cup of baby spinach and allow it to wilt.
Step 4 – Once the spinach wilts, stir in 1 cup of vegan cream (cashew cream, coconut cream, or sour cream). Stir until combined. Add salt and pepper to taste, garnish with fresh basil, and serve hot with crusty bread or over pasta.
Pro Tips
- Use any type of vegan cream that you wish in this recipe. Coconut cream has a very smooth, creamy texture, but it will have a coconut flavor. You can use my homemade tofu sour cream recipe for even more plant-based protein.
- If you use a thinner cream, like oat milk creamer, you may like to add a little bit of cornstarch slurry to thicken the sauce.
- To make a quick and easy cashew cream, soak 2/3 cup of cashews in hot water for at least 15 minutes. Drain off the soaking water, then add 1/2 cup of filtered water and soaked cashews to a blender and blend on high, adding a few more tablespoons of water until you get a thick and creamy cream.
- For a cheesy flavor, add 1/2 cup of vegan parmesan or 2 tbsp of nutritional yeast along with the cream. I also love to toss some toasted pine nuts into this dish.
Storage and reheating
Refrigerate: These Marry Me butter beans will keep well in the fridge for 3 – 5 days in an airtight container.
Freeze: The butter beans freeze well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat the butter beans in the microwave for about 2 minutes, or add a few tablespoons of water and reheat them in a saucepan on the stovetop.
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Marry Me Butter Beans recipe
Vegan Marry Me Butter Beans
Ingredients
- 2 tablespoons olive oil
- 4 cloves garlic
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon red pepper flakes, or more for a spicier dish
- 2 cups butter beans, (drained and rinsed)
- 1 cup sundried tomatoes
- 1 cup vegetable broth
- 1 cup cashew cream, or coconut cream or vegan sour cream
Equipment
Instructions
- Over low heat, warm 1/3 cup finely diced onion and 4 cloves of minced garlic in 2 tbsp of olive oil (or sundried tomato oil). Sprinkle with dried herbs and red pepper flakes and sauté until the onions are translucent.
- Add 2 cans of drained and rinsed butter beans, 1 cup of chopped sundried tomatoes, and 1 cup of broth, then simmer for 2-3 minutes.
- Once the beans have heated through, toss in 1 cup of baby spinach and allow it to wilt.
- Once the spinach wilts, add 1 cup of vegan cream (cashew cream, coconut cream, or sour cream). Stir until combined. Add salt and pepper to taste, garnish with fresh basil, and serve hot with crusty bread or over pasta.
Notes
-
- Use any type of vegan cream that you wish in this recipe. Coconut cream has a very smooth, creamy texture, but it will have a coconut flavor. You can use my homemade tofu sour cream recipe for even more plant-based protein.
-
- If you use a thinner cream, like oat milk creamer, you may like to add a little bit of cornstarch slurry to thicken the sauce.
-
- To make a quick and easy cashew cream, soak 2/3 cup of cashews in hot water for at least 15 minutes. Drain off the soaking water, then add 1/2 cup of filtered water and soaked cashews to a blender and blend on high, adding a few more tablespoons of water until you get a thick and creamy cream.
- For a cheesy flavor, add 1/2 cup of vegan parmesan or 2 tbsp of nutritional yeast along with the cream. I also love to toss some toasted pine nuts into this dish.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
This is SO damn delicious!!!! You are a vegan wizard. Thank you!!!!!!!!
You’re welcome, Sandra! I’m so happy that you like it! 🙂
This looks delicious and I know the recipe will work out perfectly fine as I often cook with cashew cream. I’m just out of butter beans at the moment, but I plan on making it soon. I’ll serve with this some garlic bread or garlic naan. Can’t wait. Thank you for the recipe!
You’re welcome, Mia. You can also make it with white beans or chickpeas. Hope that you make it soon! Enjoy!