Marry Me Butter Beans
Ingredients:
🔘 2 cans of butter beans
🔘2 tablespoons of olive oil or butter
🔘heavy cream*
🔘vegetable broth*
🔘sundried tomatoes
🔘1 bunch of spinach
🔘1 onion and 3 garlic cloves
🔘Parmesan cheese (preferably grated)
🔘seasonings (I used Italian seasoning, salt, pepper, onion and garlic)
*I eyeballed the amount but probably 1/2 cup of heavy cream and 2 cups of vegetable broth*
1. Add olive oil or butter into your pot. Dice and add your onion and garlic cloves into the pot. Let it cook for a little bit 2-5 mins.
2. Add your beans, seasonings, sun dried tomatoes, heavy cream, and broth to the pot. At this time, I started a pot of rice, though I think pasta would’ve went better.
3. After 5-10 mins, add your cheese and spinach.
4. Once your rice is done, serve beans with rice and enjoy.
Okay, so you've seen the 'Marry Me Butter Beans' trend, right? I was skeptical at first, but after trying this recipe, I totally get why it's got such a catchy name! It’s truly one of those dishes that makes you fall in love at first bite – so rich, so comforting, and surprisingly simple to master. One thing I’ve learned to really elevate this dish to that 'marry me' level is ensuring those butter beans get super creamy. My secret? After adding the broth and cream, I like to gently mash about a quarter of the beans against the side of the pot with my spoon. This releases their starch and makes the whole sauce incredibly velvety without needing any extra thickeners. It just melts in your mouth! And let's talk ingredients. While the original recipe uses sun-dried tomatoes and spinach, don't be afraid to play around! I've tried it with kale when I didn't have spinach, and it was still fantastic. For an extra kick, a pinch of red pepper flakes goes a long way. If you're not a fan of heavy cream, a good quality full-fat coconut milk can create a similar creamy texture for a dairy-free version – just make sure it's unsweetened. I also found that using freshly grated Parmesan really makes a difference to the flavor compared to pre-shredded. The original recipe suggests serving with rice, and that's a classic for a reason! The way the creamy sauce coats the rice is just divine. But if you’re looking to switch things up, I’ve also served it alongside crusty sourdough bread for dipping, or even over a bed of fluffy polenta. It’s incredibly versatile. The image of that light blue bowl with the creamy butter beans, spinach, and those vibrant sun-dried tomatoes with rice really captures how satisfying this meal is. It’s not just a side dish; it’s a complete, hearty meal on its own. This recipe is also great for meal prepping. I usually make a bigger batch and store leftovers in an airtight container in the fridge for up to 3-4 days. It reheats beautifully on the stovetop with a splash of extra broth or water if it’s gotten too thick. Seriously, if you’re looking for a new go-to vegetarian dinner that’s packed with flavor and comfort, give these 'Marry Me Butter Beans' a try. You might just find yourself proposing to your dinner!
See more comments