Marry Me Butter Beans is a cozy, flavor-packed dish that brings tender butter beans together with a creamy, savory tomato-based sauce. It’s the kind of recipe I turn to when I want something comforting and hearty without spending hours in the kitchen. With bold herbs, sun-dried tomatoes, and garlic, every bite is rich and satisfying.

Marry Me Butter Beans

Why I Love This Recipe

I love how this recipe takes humble butter beans and turns them into something so luxurious and comforting. The creamy sauce clings to the beans in the best way, and the sun-dried tomatoes and herbs give it that irresistible depth of flavor. It’s easy to make, full of protein and fiber, and just as good served with bread as it is over pasta or rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter beans (canned or cooked)
Olive oil
Garlic
Sun-dried tomatoes
Tomato paste
Heavy cream
Vegetable broth
Italian seasoning
Fresh basil
Salt and pepper
Red pepper flakes (optional for heat)
Parmesan cheese (optional for serving)

Directions

I heat olive oil in a large skillet over medium heat and sauté minced garlic until fragrant.
I stir in chopped sun-dried tomatoes and tomato paste, letting them cook for a minute or two to deepen the flavor.
I add heavy cream and vegetable broth, stirring to combine, then sprinkle in Italian seasoning and red pepper flakes if I want some heat.
I let the sauce simmer gently for a few minutes until it thickens slightly.
I add the drained butter beans to the pan, stirring gently to coat them in the sauce. I let everything simmer together for another 5–10 minutes.
Before serving, I season with salt and pepper to taste, then garnish with fresh basil and a sprinkle of Parmesan cheese if I’m using it.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I sometimes add spinach or kale to boost the greens in the dish.
For a vegan version, I use coconut cream instead of heavy cream and skip the Parmesan or use a plant-based cheese.
I occasionally swap in cannellini beans or chickpeas for a slightly different texture.
When I want more richness, I stir in a spoonful of cream cheese at the end.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently on the stove with a splash of broth or cream to loosen the sauce.
I avoid freezing this one because the cream sauce can separate, but it’s so easy to make fresh that I don’t mind.

FAQs

Can I use dried butter beans?

Yes, I soak and cook them ahead of time until tender, then use them in place of canned beans.

What can I serve with marry me butter beans?

I love serving it with crusty bread, pasta, rice, or even over mashed potatoes.

Is this recipe vegetarian?

Yes, it’s fully vegetarian. I can also make it vegan with a few easy swaps.

Can I make this ahead?

Absolutely. I often make it a day ahead and reheat gently when ready to serve—the flavors get even better.

How can I thicken the sauce?

If I want a thicker sauce, I let it simmer uncovered a bit longer or mash a few beans into the sauce for creaminess.

Conclusion

Marry Me Butter Beans is one of those recipes I come back to again and again. It’s comforting, rich, and so simple to make. Whether I serve it as a main course or a hearty side, it always hits the spot. It’s a perfect example of how plant-based meals can be just as indulgent and satisfying as anything else on the table.