With creamy butter beans and our staple Marry Me sauce, these Marry Me Butter Beans are the perfect quick comfort food. The soup comes together in 15 minutes thanks to beans that are already cooked. Plus, you can join thousands of readers over on TikTok and Instagram and have fun with different variations like kale instead of spinach or crispy tofu in addition to the butter beans!
Have you ever heard of Marry Me Chicken? It’s this amazing Tuscan-inspired dish with sun-dried tomatoes, cream, and basil that’s so good people will want to marry the chef who made it!
I’ve wanted to make a vegetarian version for a while so I started with Marry Me Chickpeas and millions of viewers LOVED it on social media. With such a positive response, I knew I needed to make some new variations – first up these Marry Me Butter Beans.
I chose to use butter beans because they are larger than some other types of beans which helps add substance to this dish that chicken would otherwise add. And using my nutritionist hat, they’re also super high in protein and fiber making them a great carbohydrate choice. So before you want to propose to me, let me show you how to make these marry me butter beans!
Why you’ll love it
- Fast to make thanks to canned beans and flavor-packed sun-dried tomatoes.
- Cheap and easy thanks to shelf-stable and pantry staple ingredients like vegetable broth and heavy cream.
- Made in one pot unlike its chicken counter part which would need to cook the chicken separately. One pot means less mess and less dishes – wahoo!
Reader rating
Ingredients for marry me butter beans
This butter beans recipe only requires a few ingredients, one in particular that really shines. Sun-dried tomato is the secret little ingredient in Marry Me dishes. They add a super unique and special sweetness and flavor that brightens the whole dish in a way only tomatoes dried in the sun can!
- Butter: Yes, you still need butter even though we are using butter beans. Grab some unsalted butter or margarine for a vegan version.
- Garlic: Some say garlic is an aphrodisiac… It’s probably because your love still wants to propose even with your garlic breath.
- Seasonings: Salt, oregano, crushed red pepper flakes, and black pepper come together for a flavor song that will get that happy food dance going.
- Sun-Dried Tomatoes: This is the ingredient I was talking about!! They are a staple of Tuscan dishes because they are advertised as being vine-ripened in the warm Tuscan sun. Full transparency, most are vine-ripened in sunny California but the climate is nearly the same so I’d still count it.
- Broth: You will need vegetable broth, either homemade vegetable broth or store-bought from a carton or cube.
- Butter Beans: You will need 2 cans of butter beans for this dish. Just a PSA, sometimes they are labeled as lima beans in the store.
- The Creamy Good Stuff: I use heavy cream for this dish but many readers have had success with using canned coconut milk or vegan heavy cream as dairy-free options.
- Parmesan: This brings a salty and umami flavor with a little bit of that cheesy goodness every Italian dish is known for. You can use a vegan parmesan if needed.
- Basil: Finally, the photo finish of a handful of torn fresh basil! You can use dried basil or the refrigerated kind that comes in a tube but the flavor will not be as pronounced and fresh.
Reader rating
“This was a really fantastic and easily modifiable recipe. I used coconut cream versus heavy cream and I think this pairs nicely as a side with either crispy tofu or tempeh. The sun-dried tomatoes were probably the nicest touch and best of all- it takes 15 minutes!” —Nicole
How to make Marry Me Butter Beans
This dish is so fast to make (15 minutes fast!) and only uses one pan. Let me prove it to you!
- Make the flavor base, a delicious combination of butter, garlic, and spices.
- Add the fillings and cook for a few minutes.
- Finish it off with cream, parmesan, and basil!
Sarah’s tip
As a flavor scientist, I’m well-versed in how to extract the maximum flavor from ingredients. Most people do not “sweat” their spices which means to saute them with fat before adding anything else. The heat helps the spices open up and therefore become more aromatic (bonus: it makes your house smell amazing!)
Storage
This recipe keeps well in the fridge for up to 5 days (it’s great for vegetarian meal prep) in an airtight container! When ready to reheat, just pop it in the microwave in 30-second bursts until warm.
Recipe Variations
With thousands of comments noting reader’s unique takes on my Marry Me recipes, I wanted to include some of the most popular recipe variations.
- Tofu – cube and crisp it up (air fried tofu is my personal favorite)
- Mashed beans – try mashing some of the beans with the back of a fork for a thicker base
- Added veggies – you can add air fryer roasted vegetables like zucchini or cauliflower for more veggie goodness
Or for a vegan version closer to “chicken” try my Vegan Marry Me Chicken!
Reader rating
“These beans are fantastic! This recipe is easily adaptable to be vegan. We served over pasta and added vegan sausage. I only had 1/2 the amount of vegan Parmesan on hand so added in some vegan cheddar. I subbed ripple pea milk for the heavy cream. All the flavors worked well with these substitutions. We’ll definitely be rotating this into regular rotation.” —Amanda
FAQs
How do you serve these butter beans?
I like to serve these on toast, with rice, or over pasta. It’s also delicious just plain too!
Can this recipe be made vegan or dairy-free?
Yes, you can use coconut milk or vegan heavy cream and vegan parmesan to make it dairy-free or vegan.
Can you freeze this?
No, I don’t recommend freezing this dish because the heavy cream becomes icy when frozen. It then separates when reheated.
serving ideas
These butter beans are so good you might just end up eating them from the pot. But, if you’re looking for serving ideas here’s my go-to ways!
- With bread, like crusty sourdough or fluffy naan (here’s how to make your own naan).
- With rice, like jasmine or basmati rice (though any type of rice works well).
- On toast, like a thick slab of sourdough or rye.
- With pasta, like a shell, rigatoni, or other type of pasta that will hold sauce well.
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
Reader rating
“One of my ALL time favs! So many amazing flavors and the texture is great for dipping naan, or even soup.” —Kari
Ingredients
- 2 Tbsp unsalted butter 28 g
- 4 cloves garlic minced
- ½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika
- ¼ tsp ground black pepper
- ½ cup sun-dried tomatoes roughly chopped
- ½ to 1 cup vegetable broth* 120 to 236 mL
- 2 15-oz cans butter beans aka lima beans, drained, 425 g cans
- 1 cup chopped fresh spinach
- 1 cup heavy cream can sub half-and-half, 236 mL
- ½ cup grated parmesan 50 g
- 2 Tbsp chopped fresh basil
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.
Amanda Tandy says
These beans are fantastic! This recipe is easily adaptable to be vegan. We served over pasta and added vegan sausage. I only had 1/2 the amount of vegan Parmesan on hand so added in some vegan cheddar. I subbed ripple pea milk for the heavy cream. All the flavors worked well with these substitutions. We’ll definitely be rotating this into regular rotation. Long time follower/first time caller. Can’t wait to make more recipes from Sarah!
Sarah Bond says
YAY! Happy you were able to make it vegan and that you loved it! So glad you’re here 😀
Cindy says
Absolutely dynamite recipe. This is added to the rotation for sure
Sarah Bond says
😀 Happy you liked it, Cindy!!
Haley koga says
A quick, easy & most of all delicious recipe. I paired it with toast and used a bit of corn starch to thicken up the sauce a bit. Super filling, warm & perfect for a cold winter day.
Sarah Bond says
That’s a great idea for thickening it! Thanks for letting us know how it went, Haley! 😀
Nicole Altomare says
This was a really fantastic and easily modifiable recipe. I used coconut cream versus heavy cream and I think this pairs nicely as a side with either crispy tofu or tempeh. The sun-dried tomatoes were probably the nicest touch and best of all- it takes 15 minutes!
Sarah Bond says
So happy to hear it, Nicole! The coconut milk is sooo tasty in this one! 😀
Lora says
How many serves is this
Sarah Bond says
4 servings! 🙂
Spillt User says
Kari Ward says
One of my ALL time Favs!
So many amazing flavors and the texture is great for dipping naan, or even soup. Sarah and team, THANK YOU! So Yummy!
Sarah Bond says
YAY! So happy to hear it Kari!! Enjoy! 😀
Incomplete says
I don’t see the measurements. Can you share?
Sarah Bond says
They’re here (at the end of the post) 🙂
Amanda says
So good. I accidentally overcooked big Lima beans in the IP so I used all of them and the bean “juice” instead of broth. A bit thicker than intended but really comforting.
HOLLY IN PORTLAND says
Absolutely delicious. Thanks to whoever recommended the cornstarch to thicken. Made it perfect consistency for dipping warm naan in sauce. Definitely making it again. My daughter absolutely loved it too.
Grace says
I made this recipe just based on the video i saw on Instagram- very very good. Excellent. Now I have a delicious, but easy show stopping meal to bring to a vegetarian potluck. I don’t always eat vegetarian, but I try to find hearty tasty veg meals to incorporate into my diet where I can. This one is superb! Flavorful, beautiful, satisfying and savory. I added spinach to the recipe as well. And I’m sure you could make this recipe vegan with a few simple mods.
Sarah Bond says
So happy to hear you loved it, Grace!! Enjoy! 😀
Sanchi says
I couldn’t find canned lima beans but instead got regular beans in a bag. Should I be soaking them and then pressure cooking them for this recipe?
Sarah Bond says
Yep, you need to soak then cook them (either in the pressure cooker or on the stove). Then they can be used for the recipe! 🙂
Natalie L. says
Enjoyed this warming, soothing soup that came together very easily. We used other greens as we didn’t have Spinach and used dried basil due to having none fresh. Also replaced cream with Good Karma Protein+ unsweetened flax milk and it was lovely. we weren’t crazy about the texture of the butter beans, so would likely add northern white beans next time. Thanks Sarah!
Sarah Bond says
Great northern beans would be great here! Happy the substitutions all went well! 😀
Rebecca Jean says
Made a double batch this week for lunch prep. Used cannellini beans and Swiss Chard because that was what we had on hand and added some green onions because we don’t eat garlic (I know, I know). Will be eating it over Greek spinach rice all this week!
Monroe says
If I had to rename it I would call it “Pizza Beans”. Very tasty, easy and kid friendly.
EMILY says
Love this recipe! I use chicken bone broth to give it some more protein.
Anastasia Anderson says
Hello! First of all, this dish was delicious and second of all I was wondering how long does this last for after being cooked approximately?
Sarah Bond says
Around 3 to 5 days!
evelyne says
In my top-3 of the Challenge! The seasoning was perfect! It’s a recipe I’ll gladly re-make for guests! Next time, I’ll try it with chickpeas.
Sarah Bond says
I’m so happy to hear it, Evelyne! Enjoy!! 😀
Trace says
This recipe was so effortless and delicious! It’s a keeper!
We paired it with fresh sourdough bread, so I used 1 cup of vegetable broth to soak up all that delectable sauce. Thank you for sharing!
Natalie says
This was amazing! I subbed roasted red peppers for the sun-dried tomatoes and used vegan heavy cream, and it was delicious. This will definitely be going into my regular dinner rotation! Thanks!
Sarah Bond says
That’s such a great idea! I love roasted peppers, trying that next time!
stephanie says
This was eaten fast and quickly. I can’t wait to try it with chickpeas! The sun dried tomatoes really made this dish. Thank you for sharing!
Sarah Bond says
I’m so happy you all loved it! Enjoy!! 😀
Cynthia says
Delicious! This flexible recipe is now in regular rotation.
Sarah Bond says
Yay! So happy to hear it, Cynthia! 😀
Katie in indiana says
This recipe is so easy and delicious! I literally sat and walked my 11 year old through it and it turned out the same as when I made it!
Sarah Bond says
That makes me so happy to hear, Katie!! Love when the whole family gets involved in dinner 😀 Enjoy!!
Lainie says
I saw the Marry Me Chickpeas recipe on TikTok and looked for this one on your site! I was worried that it wouldn’t be enough for leftovers, but it was so filling and delicious that we were both able to save the rest for lunch tomorrow. This will definitely be made again
Sarah Bond says
So happy you loved it, Lainie! Enjoy! 😀
Connie says
Just made this the first time. It turned out really good. I’m a sucker for sundried tomatoes.
al says
Loved this! I used the non-dairy heavy cream from Trader Joe’s.
Dani says
This was a big hit in my house! I made it as written, but would probably try coconut milk next time to make it more plant based. But it was delicious as is!
Spillt User says
I really liked it! I added tomato paste as well and I feel like that helped the flavor. It would be really good with pulled chicken as well!
Stacy Busche says
I made this last night and it was delicious! I followed the recipe – with no modifications.
We had the soup with boneless pork chops in a creamy Italian Parmesan sauce. They went well together.
Sarah Bond says
Sounds amazing! So happy it was a hit. Thanks for letting us know how it went! 😀
Dawn says
Wow!! This is a new favorite! I reduced the cream and sundried tomatoes to 1/3 cup.
kjt says
I made this today, and it was spectacular! I used your idea of the full cup of stock since I had it over rice. So good! This will be added to our repertoire. (I did add a bit more spinach and a bit more cheese, but other than that straight recipe – wonderful!)
Sarah Bond says
So happy to hear you loved it! 😀
Steph Gilman says
I used 1/4 cup of ricotta instead of cream and it was unreal. So so good! The flavor blend is superb, and we will definitely be making this again! (Was great with brown rice noodles too!)
Sarah Bond says
Such a great idea!! I’ve got to try that next time!
Janie says
I am always skeptical of a recipe that has comments turned off. It’s a wonderful way to get ideas from people who have made the recipe.
Sarah Bond says
Hi Janie, comments for all of my recipes are turned on, and you can see dozens of them for this recipe. Let me know if something isn’t showing right for you?
Monica says
Our family loves flavor. This recipe did not disappoint. It is affordable, tasty, and rich with a touch of spiciness. I used an easy DIY cashew and oat milk cream. Four nice sized servings. Thank you!
Gail says
Wow! If you love butter beans, this is fantastic! Only used half cup heavy cream. Delicious!
Khoover says
Absolutely delicious recipe. I went a little heavy on the garlic but yum! Crusty loaf, some Pinot and I’m a very happy girl on a Friday night! Thank you so much😍
Suz says
I made this up to the last step of adding the spinach and cream. Then, I took out half, and only added half the spinach, cream, Parmesan, and basil. I froze the other half. When I thawed it, and “finished” it, it was just as good as when made fresh. Thank you for a delicious, easy, inexpensive meal to add to my rotation!
Jeff says
Fourth time making this! (This month!)
Corn starch coconut milk and garlic chili crunch are only mods. Over toast, w undon noodles, nann. A really nice meal prep and good for you!
Michalina says
It is crazy how easy and fast this recipe comes together and how massive the flavor is!! Definitely will be making again…and again and again and again!!!
Madison says
Ive made this recipe a handful of times now and it’s FANTASTIC! So delicious and easy. Only thing I add is some artichoke because I love it!
Joel D Lafleur MD says
Excellent – but would leave out the crushed red pepper next time. Subbed in cannellini beans and kale for the butter beans and spinach. I also sauteed half a diced onion before starting the base. Crusty bread under the broiler with olive oil to mop it all up.