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Tuscan Marry Me Butter Beans

Tuscan marry me butter beans in a creamy sun-dried tomato and garlic sauce are simmered until thick, then finished with wilted spinach and parmesan. Serve with crusty bread for scooping that velvety, savory coating.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Butter bean skillet
  • 3 can (15 oz) butter beans (large lima beans), drained Drain well so the sauce can thicken.
  • 3 cup baby spinach Add at the end to keep it tender and wilted.
  • 0.5 cup sun-dried tomatoes in oil, chopped Chop to distribute throughout the sauce.
  • 5 garlic, minced Minced for quick sauté and even flavor.
  • 1 cup heavy cream Use full-fat for the thick, creamy texture.
  • 0.5 cup chicken or vegetable broth Helps simmer and loosen the sauce as needed.
  • 0.5 cup parmesan, grated Stir in off-heat or after simmering so it melts smoothly.
  • 2 tbsp olive oil from the sun-dried tomatoes Use this oil for a Tuscan-style flavor base.
  • 1 tsp Italian seasoning Adds dried-herb depth.
  • 0.5 tsp red pepper flakes Adjust to taste for heat.
  • crusty bread for serving Use for soaking up the sauce.
  • salt and pepper to taste Season at the end for balanced flavor.

Equipment

  • 1 sheet pan

Method
 

Sauté the Tuscan base
  1. Heat the sun-dried tomato oil in a large skillet over medium heat. Sauté the garlic and chopped sun-dried tomatoes for 2-3 minutes until fragrant and lightly softened.
Simmer the creamy sauce
  1. Add the heavy cream, broth, Italian seasoning, and red pepper flakes to the skillet. Bring the mixture to a simmer over medium heat.
Cook the butter beans
  1. Add the drained butter beans to the simmering sauce. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the beans are heated through.
Wilt the spinach
  1. Add the baby spinach to the skillet. Cook for 2-3 minutes, stirring, until wilted.
Finish with parmesan and serve
  1. Stir in the grated parmesan and season generously with salt and pepper. Cook just until the parmesan melts into the sauce, then serve immediately with crusty bread to soak up the sauce.

Notes

Pro tip: If the sauce looks too thick before the beans finish, add a splash more broth and simmer 1-2 minutes to loosen. Refrigerate leftovers in an airtight container up to 3 days; rewarm gently on the stove with a splash of broth. Freezing is not recommended because cream sauces can break when thawed. For a lighter option, swap heavy cream with half-and-half and use 1/4 cup extra broth to keep the sauce creamy.