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Tuscan Marry Me Butter Beans

Tuscan marry me butter beans in a creamy sun-dried tomato and cream sauce—simmered until silky and finished with wilted spinach and parmesan. Serve in a white skillet for a spoonable, bean-forward main dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Butter beans
  • 3 can (15 oz) butter beans (large lima beans), drained Drain well before adding to the skillet.
Spinach and aromatics
  • 3 cup baby spinach Stir in at the end to wilt without overcooking.
  • 5 clove garlic, minced Sauté briefly so it turns fragrant but doesn’t brown.
  • 1 cup sun-dried tomatoes in oil, chopped Use both the tomatoes and the oil for maximum flavor.
Cream sauce
  • 1 cup heavy cream Added first and simmered gently for a thick, creamy base.
  • 1 /2 cup chicken or vegetable broth Helps loosen and simmer the sauce.
  • 2 tbsp olive oil from the sun-dried tomatoes Used for sautéing alongside garlic and tomatoes.
  • 1 tsp Italian seasoning Season during the simmer step.
  • 0.5 tsp red pepper flakes Adjust for heat level.
Cheese and seasoning
  • 0.5 cup parmesan, grated Stir in off-heat only if needed to prevent clumping; season generously with salt and pepper.
  • 0.25 Salt and pepper to taste Season to taste after adding parmesan.
Serving
  • 1 Crusty bread for serving Great for soaking up the sauce.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Sauté sun-dried tomato flavor
  1. Heat the sun-dried tomato oil in a large skillet over medium heat, then sauté garlic and sun-dried tomatoes for 2-3 minutes until fragrant and glossy.
  2. Add the heavy cream, broth, Italian seasoning, and red pepper flakes, then bring to a simmer and let it bubble steadily for 1-2 minutes.
Warm the beans and thicken the sauce
  1. Add butter beans to the simmering sauce and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the beans are heated through.
Finish with spinach and parmesan
  1. Stir in the baby spinach and cook for 2-3 minutes, just until wilted and bright green.
  2. Stir in the parmesan and season generously with salt and pepper until the sauce looks smooth and lightly thickened.
Serve
  1. Serve the beans hot with crusty bread so each bite can soak up the creamy sauce.

Notes

Pro tip: simmer gently once the cream goes in—rapid boiling can reduce the sauce unevenly. Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stove with a splash of broth or cream. Freezing is not recommended due to cream texture. For a lighter option, use half-and-half instead of heavy cream (the sauce will be slightly thinner but still creamy).