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A white skillet filled with Marry Me Butter Beans with a wooden spoon stirring it.
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Vegan Marry Me Butter Beans

A simple vegan butter bean recipe made with sundried tomatoes and vegan cream.
Course Main Course
Cuisine Italian, vegan
Keyword marry me butter beans, vegan marry me butter beans
Diet Gluten-Free Option, High Protein, Nut-Free, Soy-Free, Vegan
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 340kcal
Author Monica Davis

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1/3 cup onion diced
  • 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 baby spinach
  • 1 cup cashew cream or coconut cream or vegan sour cream
US - Metric

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 vegan cream you like in this recipe. Coconut cream has a very smooth, creamy texture but 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 want to add a little 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 the soaked cashews to a blender and blend on high, adding a few more tablespoons of water until you get a thick, creamy mixture.
    • 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.

Nutrition

Serving: 1.5cups | Calories: 340kcal | Carbohydrates: 42g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 327mg | Potassium: 1546mg | Fiber: 11g | Sugar: 14g | Vitamin A: 294IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 6mg