I created this creamy, savory butter bean dish inspired by the viral “Marry Me” chicken idea, but using beans for a vegetarian (or vegan) twist. It has a rich Tuscan‑style sauce with garlic, sun‑dried tomatoes, herbs, cream, and greens. It’s hearty enough to serve as a main or as a side.

Why You’ll Love This Recipe

I love this recipe because it’s:

Quick and easy — ready in about 15 minutes
Rich, comforting, and full of flavor
Versatile — I can make it dairy‑free or vegan when needed
Filling without being heavy — the beans add substance
A dish I’m proud to serve to guests

ingredients

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

For the Butter Beans Dish

2 (15‑oz) cans butter beans, drained and rinsed
2 tablespoons unsalted butter (or vegan butter for dairy‑free)
4 garlic cloves, minced
½ cup sun‑dried tomatoes, chopped
1 tablespoon tomato paste
2 tablespoons Tuscan “Marry Me” seasoning blend
1 teaspoon sea salt
1 cup heavy cream (or full‑fat coconut milk for vegan)
½ cup vegetable stock
3 tablespoons white cooking wine (or extra vegetable stock)
Juice of ½ a lemon
1 cup chopped kale (stems removed)
½ cup freshly grated Parmesan cheese (or dairy‑free alternative)
Extra grated Parmesan (or substitute) for garnish

Tuscan “Marry Me” Seasoning Blend

1 tablespoon smoked paprika
2 teaspoons dried parsley
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon dried rosemary
2 bay leaves

directions

Prepare the Tuscan seasoning blend: mix smoked paprika, parsley, basil, oregano, thyme, garlic powder, rosemary, and bay leaves in a small bowl.
Heat a medium skillet over medium heat and melt the butter.
Add the minced garlic, sauté for about 1 minute until fragrant. Then stir in the seasoning blend and salt until well combined.
Add the chopped sun‑dried tomatoes and the tomato paste, stirring until mixed in.
Lower the heat to medium‑low. Slowly pour in the heavy cream, vegetable stock, lemon juice, and white wine. Stir to combine. Let the mixture simmer gently for 1–2 minutes.
Whisk in the grated Parmesan until it melts and the sauce begins to thicken (about 2–3 minutes).
Add the chopped kale and stir to combine, then fold in the drained butter beans.
Simmer everything together for 5–6 minutes, until the beans are warmed and tender and the sauce has thickened.
Remove from heat. Serve with extra grated Parmesan (or substitute) on top, alongside your favorite sides (rice, bread, mashed potatoes, etc.).

Servings and timing

Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
Yields: 4 servings

Variations

I can swap butter for vegan butter and heavy cream for coconut milk or another plant‑based cream to make it fully dairy‑free/vegan.
I sometimes substitute or omit the white cooking wine (using extra vegetable stock instead) if I want a non‑alcoholic version.
I can use other greens instead of kale — spinach, collards, broccolini — whatever I have on hand.
If I don’t have sun‑dried tomatoes, I might use roasted tomatoes, tomato puree, or canned diced tomatoes (adjusting moisture).
Instead of butter beans, I can try white beans like cannellini or great northern beans (texture may vary, so I adjust cooking time).

storage/reheating

I store leftovers in a tightly sealed container in the refrigerator for up to 3‑4 days. To reheat, I gently warm on the stovetop or in the oven or microwave, adding a splash of cream or vegetable stock (or plant‑based milk) to re‑loosen the sauce and keep it creamy. Stir occasionally until heated through.

FAQs

How can I use dried beans instead of canned?

If I use dried beans, I soak them overnight (or use a quick soak method), then cook them until tender before adding them to this dish. That adds extra time but works fine.

Can I omit the wine entirely?

Yes — I can omit the white cooking wine and substitute extra vegetable stock. The flavor will be slightly different, but it still turns out delicious.

How do I adjust the consistency of the sauce?

If I want a thicker sauce, I allow it to simmer a bit longer to reduce. If I prefer it thinner, I add a bit more stock or cream until I reach my desired consistency.

Is this dish gluten‑free?

Yes. The dish is naturally gluten‑free as long as the vegetable stock I use is certified gluten‑free.

Can I add more vegetables?

Absolutely. I often toss in extra veggies like zucchini, mushrooms, or bell peppers. I just adjust cooking time so everything finishes together.

Conclusion

I’m excited every time I make these Tuscan “Marry Me” Butter Beans — they’re creamy, comforting, and full of flavor in just one pot. Whether I serve them as a hearty main or a rich side, they never disappoint. Give them a try, adapt them to your preferences, and enjoy!