Introduction
I made these Creamy Tuscan Marry Me Butter Beans on a Tuesday that felt like a Monday, which is exactly the kind of day that begs for easy weeknight dinners. The sky was a little gray, the sink had that one pan I swore I’d wash after breakfast, and my brain wanted something that tasted like a vacation in Italy without the jet lag. Enter butter beans, a jar of sun-dried tomatoes, and a tiny storm of garlic sizzling in the pan. The smell hit first—warm, savory, a touch smoky—and I thought, “Yep, we’re in business.” This is the kind of healthy comfort food that makes the house feel softer around the edges.
I first fell for the viral “Marry Me” recipes years ago and, to be real, I absolutely scorched the garlic on my first attempt. Oops. It tasted like regret and a campfire. Lesson learned: moderate heat, watch the aromatics, and keep a splash of broth nearby to save the day. Now I’ve got this version down to a cozy science—a creamy, garlicky sauce with sun-dried tomatoes, spinach, and Parmesan swirled around tender butter beans. It’s indulgent but not heavy, a hug in a bowl, and it totally earns a spot in any high protein meals rotation.
What I love most is the speed. This is a 15-minute situation, which means it’s perfect for quick family meals, cozy solo nights, or date-night-in. You can spoon it over rice, toss it with pasta, ladle it into a bowl with crusty bread, or set it alongside a crisp salad. It’s friendly to budget-friendly recipes thinking, fridge-clean-out vibes, and honestly? It tastes like something from a trattoria where they know your name and your order. If you’re plotting your protein meal plan for the week—or trying to sneak more satisfying plant protein into your best meal prep plans—this creamy skillet will be your weeknight ace. It works for those “I just want dinner now” nights and those slower weekends when you want the kitchen to smell like you’re feeding people you love. Think of it as the home-cooked answer to the best high protein ready meals, only fresher, warmer, and made exactly the way you like it.
Why You’ll Love This Recipe
- It’s ready fast—about 15 minutes—so it fits right into easy weeknight dinners.
- Butter beans are super creamy and satisfying, making this a plant-powered win for high protein meals.
- Flexible serving options: bread, rice, pasta, or by the spoonful for no prep healthy lunches.
- Cozy, creamy, and full of Tuscan flavors: sun-dried tomatoes, garlic, herbs, and fresh basil.
- Meal-prep friendly and reheats like a dream, perfect for meal prep microwave lunches.
- Feels like a hug in a bowl, and still lands in the world of budget-friendly recipes when you shop smart.
What Makes This Recipe Special?
This skillet hits that sweet spot between “fast” and “special.” A little butter (or olive oil) blooms the spices, which deepens their flavor in minutes. Sun-dried tomatoes bring concentrated sweetness and a hint of tang that balances the cream, while fresh spinach folds in color and freshness at the end. The butter beans soak up everything and turn silky. Add Parmesan for salty depth and fresh basil for an herbaceous lift. It tastes restaurant-level, but it’s so approachable you could make it mid-Zoom. It’s a comforting alternative to ready made protein meals that doesn’t taste “premade,” yet it totally plays nice with good meal prep plans.
Ingredients
Here’s what you’ll need and why each piece matters (and yes, I’ve made every shortcut mistake so you don’t have to):
- Butter or Olive Oil (2 tablespoons): Butter yields a richer, rounder sauce, while olive oil is fantastic for a lighter, dairy-optional version. If you’re aiming for something closer to high protein high carb low fat meals, use olive oil and a lighter cream swap (see below).
- Garlic (3–4 cloves, minced): The backbone. When it meets warm fat, the smell announces dinner like a parade. Don’t rush it and don’t burn it—bitterness makes the whole dish cranky.
- Onion (1 small, finely chopped, optional): Adds sweetness and body. If you include onion, cook it until it’s translucent before adding the garlic.
- Dried Oregano & Thyme (about 1 teaspoon oregano, ½ teaspoon thyme): Classic Tuscan-leaning herbs that make it taste like you put way more effort in than you did.
- Crushed Red Pepper Flakes (½ teaspoon, optional): For a whisper of heat. Add more if you like a little chaos.
- Smoked Paprika (½ teaspoon, optional): Subtle smokiness that cozies up to the tomatoes and cream.
- Salt & Black Pepper: Layered seasoning is essential. Salt early and adjust at the end.
- Sun-Dried Tomatoes in Oil (½ cup, chopped): Sweet, tangy, and concentrated. Use the oil in the jar for extra flavor if you’re subbing out butter.
- Vegetable Broth (½–1 cup): Keeps the sauce from turning too thick too soon. Use the lower amount for a clingy sauce or more for a looser, spoonable finish.
- Butter Beans (2 cans, 15 oz each, drained and rinsed): The star. Tender, creamy, and sturdy enough to hold their shape. They also pack plant protein, sliding into a protein eating plan without feeling like “health food.”
- Fresh Spinach (1–2 cups, roughly chopped): Color, freshness, and a little texture. Kale works too—just cook a bit longer.
- Heavy Cream (¾–1 cup): For that dreamy, restaurant-style texture. If you’re steering toward lighter high macro meals, swap with half-and-half or evaporated milk.
- Parmesan Cheese (¼–½ cup, grated): Salty, nutty, and essential for umami. If you’re dairy-free, a sprinkle of nutritional yeast brings a similar vibe.
- Fresh Basil or Parsley (to finish): Fresh herbs at the end brighten everything up like opening a window.
Brand/Shopping Tips:
Use a good-quality jar of sun-dried tomatoes; the oil should smell fresh and tomato-y, not stale. If canned butter beans are your go-to, grab low-sodium so you control the salt. And if Parmesan is pre-grated, make sure it’s the kind that actually melts, not the powdery stuff.
What Not to Do:
Don’t crank the heat with the garlic in the pan—brown is good, bitter is not. Don’t add cheese before the cream warms up; it can clump. And don’t skip seasoning at the end. That final pinch of salt or squeeze of lemon (optional, but magical) unlocks everything.
How to Make It Step-by-Step
- Warm your skillet, make it smell incredible.
Place a large skillet over medium heat. Add butter (or olive oil). When it melts and shimmers, add the onion (if using) and cook 3–4 minutes until soft and translucent. Scoot the onion to the side, then add the garlic. Stir for 30–60 seconds until fragrant—not browned. If it starts to catch, splash in a tablespoon of broth. Honestly, this step alone could sell a house. - Bloom the spices.
Sprinkle in oregano, thyme, red pepper flakes, smoked paprika, salt, and black pepper. Stir 30 seconds to bloom the spices in the fat; it wakes up their oils and makes the flavor taste “slow-cooked” even if the clock says otherwise. - Bring on the tomato glow.
Add the sun-dried tomatoes and about ½ cup of vegetable broth. Stir and let it simmer for 2–3 minutes. The broth will turn warm and rusty from the tomatoes; it’s a good sign. If you ever scorched your garlic (been there), this step helps mellow everything out. - Invite the beans to the party.
Add the butter beans. Stir gently to coat. Let them simmer 4–5 minutes, tasting a bean to check the seasoning. You want them to be soft and creamy, with the broth clinging lightly. If the mixture seems tight, add a splash more broth. This is where it starts looking like the best high protein frozen meals you’ve ever met—except it’s fresh and your kitchen smells amazing. - Fold in the greens.
Add the chopped spinach and stir until just wilted. The color pop is your cue that you’re nearly there. - Go creamy.
Lower the heat. Pour in the heavy cream and stir. Simmer 2–3 minutes until the sauce thickens a bit and coats the back of a spoon. Sprinkle in Parmesan and stir until silky. Taste again for salt and pepper. If you want a brighter finish, a tiny squeeze of lemon wakes it up. - Finish with herbs and serve.
Turn off the heat. Scatter basil or parsley on top. Serve right away with crusty bread, over pasta, or spooned onto garlicky rice. That first bite? Comfort-city. This is why we cook.
Mistakes I’ve Made (So You Don’t):
I’ve rushed the sauté and ended up with bitter garlic. I’ve added cream at a rolling boil and split the sauce—keep it to a gentle simmer. And I’ve forgotten to salt the beans themselves, assuming the broth would do all the work. It didn’t. Season as you go, then adjust at the end. That’s the difference between “good” and “please make this again.”
Encouraged Improvisation:
If you love heat, swipe in a teaspoon of Calabrian chili paste. Want extra veg? Sauté mushrooms with the onions or tumble in halved cherry tomatoes with the sun-dried tomatoes. If you’re building a week of no prep keto meals, use coconut cream and skip the pasta—serve with roasted zucchini or a big Italian chopped salad. If you’re leaning into high carb high protein low fat meals, swap in evaporated milk and finish with extra basil instead of extra cheese.
Tips for Best Results
- Heat control is everything. Keep garlic at medium heat to avoid bitterness.
- Bloom your spices. A 30-second sizzle in fat deepens flavor more than you think.
- Adjust your thickness. For saucier beans (great over rice), add a touch more broth; for clingy beans (great on toast), keep it minimal.
- Grate your cheese fresh. It melts smoother and tastes nuttier.
- Finish with acid or fresh herbs. A squeeze of lemon or a shower of basil makes the flavors pop.
- Plan ahead for best meals to prep. It reheats beautifully and checks a box for premade lunch meals that still feel homemade.
Ingredient Substitutions & Variations
- Dairy-Light: Use half-and-half or evaporated milk; add a tablespoon of olive oil at the end for gloss.
- Dairy-Free: Use coconut cream and skip or replace Parmesan with nutritional yeast.
- Greens Swap: Kale or Swiss chard in place of spinach. Cook kale longer to soften.
- Herb Switch: Fresh oregano or parsley instead of basil.
- Extra Veg: Mushrooms, zucchini, or roasted red peppers.
- Protein Boost: Toss in crispy tofu cubes at the end, or serve with a side of grilled chicken for mixed households (great for flexible protein meal plan weeks).
- Spice It Up: More red pepper, a dash of hot sauce, or a spoon of Calabrian chilies.
Serving Suggestions
This dish is a natural with toasted sourdough, garlic bread, or warm ciabatta—ideal for swiping through every last bit of sauce. Spoon it over lemony rice or buttery orzo. Toss it with al dente pasta for a one-bowl wonder that fits best dinner prep meals. It’s also dreamy on a slice of thick toast with a fried egg on top for a cozy not-quite-full english breakfast moment. If you’re cooking for two and craving convenience, it scratches the same itch as meals for 2 delivered or ready meals for 2, but it’s faster than waiting for delivery.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: A crisp Pinot Grigio, a light Chianti, or sparkling water with lemon and basil.
- Salads: Arugula with shaved Parmesan and lemon; chopped Italian salad with olives and pepperoncini.
- Sides: Roasted broccoli with garlic; blistered green beans with lemon zest; herby couscous.
- Desserts: A square of dark chocolate, lemon sorbet, or quick berries with a dollop of yogurt.
How to Store and Reheat Leftovers
Let the beans cool, then store in an airtight container for up to 4 days. For stovetop reheating, set over medium-low heat with a splash of broth or cream to loosen the sauce. Stir gently until warmed through. For the microwave, use medium power in 30-second bursts, stirring in between—this keeps the sauce from overheating and splitting. If the sauce thickens in the fridge (it will), that splash of liquid brings it right back. Leftovers make excellent meal prep microwave lunches and “grab-and-heat” bowls that rival high protein microwave meals for convenience with way better flavor.
Make-Ahead and Freezer Tips
You can cook the full dish up to 2 days in advance and rewarm gently before serving. If you plan to hold it longer, make the base (through step 4) and wait to add cream and cheese until just before serving for the silkiest finish. I don’t recommend freezing the cream sauce—dairy can separate when thawed. If you must freeze, stop before adding cream and Parmesan, thaw, then add them fresh when reheating.
Common Mistakes to Avoid
- Over-browning the garlic: Bitter city. Keep it fragrant and pale gold, not brown.
- Boiling the cream: It can split. Simmer gently until thickened.
- Under-seasoning: Beans need salt love. Taste at every stage.
- Skipping the broth: The broth keeps the sauce glossy instead of gluey.
- Adding cheese too early: Melt it once the cream is hot for silk, not clumps.
Frequently Asked Questions (FAQ)
Can I use dry beans instead of canned?
Yes. Soak and cook them until tender before using. It adds time, but the texture is gorgeous.
Is this dish vegan?
It can be—use olive oil, coconut cream, and a vegan Parmesan substitute or nutritional yeast.
Are butter beans and lima beans the same?
Yep. Butter beans are mature lima beans with a creamier texture and richer flavor.
Can I use kale instead of spinach?
Absolutely. Chop it small and cook a few minutes longer to soften.
Can I add pasta directly to the skillet?
Stir in cooked pasta at the end, splash in extra broth or pasta water to coat every noodle.
What if I don’t have sun-dried tomatoes?
Roasted red peppers are great, or try halved cherry tomatoes for a fresher vibe.
Is this gluten-free?
All the base ingredients are naturally gluten-free. Just verify your broth and cheese labels.
Can I make it spicier?
Yes—add more red pepper flakes or a spoon of Calabrian chili paste.
How can I make this lighter?
Use evaporated milk or half-and-half, and finish with extra basil instead of more cheese. That nudges it toward high protein high carb low fat meals territory.
Does it work for meal prep?
It’s a winner for best meal prep healthy plans. Portion into lidded containers with rice or pasta and you’ve got premade lunch meals that reheat perfectly.
Cooking Tools You’ll Need
- Large skillet or sauté pan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- Microplane or grater (for Parmesan)
- Ladle (for serving over rice or pasta)
Final Thoughts
This skillet of Creamy Tuscan Marry Me Butter Beans is my midweek hero. It’s fast, fragrant, and honestly a little dramatic in the best way—creamy sauce swirled with sun-dried tomatoes, silky greens, and tender beans that soak up every drop. I love that it feels like a little Italian getaway without leaving the kitchen, and that it fits beautifully into a flexible protein meal plan without sacrificing comfort. It’s what I reach for when I want something warmer than takeout and kinder to the budget than dining out—proof that budget-friendly recipes can still feel luxe.
If you try it, add your spin. Maybe mushrooms. Maybe kale. Maybe an extra shower of Parmesan because it’s Tuesday and you’ve earned it. And if you’re someone who keeps an eye on best high protein ready meals or high protein pre made meals for convenience, this is the homemade version that still fits best meals to prep and tastes even better the next day. I hope it becomes one of those recipes you “marry” for keeps.
If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend!
Creamy Tuscan Marry Me Butter Beans
Ingredients
- 2 tablespoons unsalted butter (or olive oil)
- 4 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground black pepper
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup vegetable broth, plus more as needed
- 2 cans (15 oz) butter beans, drained and rinsed
- 1 cup fresh spinach, roughly chopped
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Set a large skillet over medium heat and melt the butter (or warm the olive oil) until shimmering.
- Add garlic, salt, dried oregano, red pepper flakes (if using), smoked paprika, and black pepper. Cook 1–2 minutes, stirring, until fragrant but not browned.
- Stir in the sun-dried tomatoes and 1/2 cup vegetable broth. Simmer 2–3 minutes to infuse the liquid with flavor.
- Add the butter beans and stir to coat. Cook 4–5 minutes, stirring occasionally; add a splash more broth if the pan looks dry.
- Fold in the chopped spinach and cook just until wilted.
- Lower the heat, pour in the heavy cream, and stir. Sprinkle in the Parmesan and simmer 2–3 minutes, until slightly thickened and silky.
- Turn off the heat, add chopped fresh basil, and taste. Adjust salt and pepper as needed. Serve warm with crusty bread, over pasta, or with rice.
