Marry Me Butter Beans (With Creamy Tuscan Sauce)
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Calories
441 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Mediterranean, Italian
Marry Me Butter Beans (With Creamy Tuscan Sauce)
Description
This recipe starts by sautéing garlic and a blend of spices including oregano, crushed red pepper, smoked paprika, salt, and black pepper in butter to develop a flavorful base. Sun-dried tomatoes and vegetable broth are added along with drained butter beans to simmer and meld the flavors. Once heated, fresh chopped spinach is stirred in to wilt gently. The sauce is finished by incorporating heavy cream, grated parmesan cheese, and fresh basil for richness and a touch of sharpness.
The resulting sauce is creamy yet light enough to coat the beans without overwhelming them. The combination of spices and sun-dried tomatoes imparts a Tuscan character, while the parmesan and cream add indulgent depth. The butter beans themselves remain tender and absorb the sauce flavors well.
This dish can be served warm as a main with crusty bread to soak up the sauce or spooned over cooked pasta or rice for a heartier meal. Its rich and creamy nature makes it suitable for comforting dinners during cooler weather or when a vegetarian option is desired.
Adjust the amount of vegetable broth depending on whether it is served as a thick side or a looser sauce dish with grains or pasta. Use half a cup of broth for thicker sauce when serving with bread, or a full cup for a more saucy consistency.
Ingredients
- 2 Tbsp butter 28 g, unsalted
- 4 cloves garlic minced
- ½ tsp salt
- ½ tsp oregano
- ½ tsp crushed red pepper flakes
- ½ tsp smoked paprika
- ¼ tsp black pepper ground
- ½ cup sun-dried tomatoes roughly chopped
- ½ to 1 cup vegetable broth 120 to 236 mL
- 2 oz cans butter beans aka lima beans, drained, 425 g cans
- 1 cup spinach chopped, fresh
- 1 cup heavy cream can sub half-and-half, 236 mL
- ½ cup Parmesan Cheese 50 g, grated
- 2 Tbsp basil chopped, fresh
Instructions
- Flavor Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic, ½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.
- Fillings: Stir in ½ cup sun-dried tomatoes, ½ to 1 cup vegetable broth*, and 2 15-oz cans butter beans. Continue cooking on medium, uncovered, for 5 minutes.
- Finish: Remove from heat. Stir in 1 cup chopped fresh spinach until wilted, then stir in 1 cup heavy cream, ½ cup grated parmesan, and 2 Tbsp chopped fresh basil. Serve warm with crusty bread, over rice, or with pasta.
Notes
- Use 1 cup vegetable broth if serving the dish over pasta or rice for a thinner sauce, or ½ cup for a thicker sauce if serving with crusty bread.
- Fresh chopped basil added at the end complements the creamy parmesan and spices in the sauce.
- Butter beans should be drained and rinsed before adding to the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 441kcal | 22% |
| Carbohydrates | 48.7g | 16% |
| Protein | 16.8g | 34% |
| Fat | 21.9g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 71mg | 24% |
| Sodium | 952mg | 40% |
| Potassium | 804mg | 17% |
| Fiber | 5.7g | 23% |
| Sugar | 1.5g | 3% |
| Calcium | 373mg | 37% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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