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Creamy butter beans in a lemony sauce with spinach, sun-dried tomatoes, and parmesan, served in a cast iron skillet.

Marry Me Butter Beans (Lemon Tomato Herb Sauce)

Patricia Granek
Our Marry Me Butter Beans blends creamy comfort with a bright lemon twist and fresh herbs. Packed with sun-dried tomatoes and fresh spinach, the marry me sauce is rich but never heavy—no tomato paste needed. Made in one pan for quick prep, it’s a flavorful vegetarian dinner designed to satisfy and simplify busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Comfort Food, vegetarian
Servings 6 servings
Calories 267 kcal

Ingredients
 

  • 2 15oz butter beans rinsed and drained
  • 3 garlic cloves minced or pressed
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes
  • ¾ cup sun-dried tomatoes drained and chopped
  • 2 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup parmesan cheese 1 cup freshly grated
  • 2 tablespoon fresh basil chopped
  • ½ tablespoon oregano
  • 2 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh spinach
  • ½ teaspoon salt
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Prep Ingredients: Mince or grate the garlic and parmesan. Drain and rinse butter beans and sun-dried tomatoes, chopping the sun-dried tomatoes roughly.
  • Sauté Garlic: Heat olive oil in a large skillet over medium-low heat. Add garlic and red pepper flakes, stirring until fragrant, about 30 seconds to avoid burning the garlic.
    📍Chef Tip: Use a large skillet and moderate heat to prevent burning and bitterness.
  • Layer Flavors: Add the sun-dried tomatoes, oregano, salt, and vegetable broth to the skillet. Stir and bring to a low simmer. After 2–3 minutes, reduce heat to low and slowly stir in heavy cream. Add parmesan and mix until melted and smooth.
    📍Curdling Tip: Add cream on low heat or off the burner. Avoid boiling after adding dairy.
  • Add Beans and Spinach: Fold in butter beans and spinach. Increase heat to medium and cook 2–3 minutes until spinach wilts.
  • Finish and Serve: Stir in lemon juice, zest, and fresh basil. Top with extra herbs or parmesan. Serve with crusty bread or gluten-free rolls.

Notes

Storage: Cool completely and store in an airtight container in the fridge. Avoid freezing to maintain the sauce's texture.
How to Meal Prep: This recipe actually tastes better the next day as the flavors meld. You can cook it fully, then refrigerate and reheat when ready. Reheat gently on the stove with a splash of cream or water if needed to loosen the sauce. Save fresh herbs and parmesan to add just before serving.
Substitutions:
  • Beans: Swap butter beans for lima beans, cannellini, or white beans.
  • Protein: Try our marry me chicken pasta version.
  • Tofu: Use firm or extra-firm tofu pressed to remove excess moisture. Cube and add in place of beans.

Nutrition

Serving: 1servingCalories: 267kcalCarbohydrates: 12gProtein: 9gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 56mgSodium: 612mgPotassium: 575mgFiber: 2gSugar: 7gVitamin A: 1537IUVitamin B12: 0.3µgVitamin C: 10mgCalcium: 255mgIron: 2mgZinc: 1mg
Tried this recipe? I’d love to hear how it turned out in the comments !