Tuscan “Marry Me” Butter Beans: A Rich & Creamy Vegan Delight
Marry Me Butter Beans Recipe
Creamy, flavorful, and effortlessly elegant, these butter beans are a vegan and gluten-free dish that’s perfect for cozy dinners or impressing guests. With sun-dried tomatoes, herbs, and a velvety sauce, this recipe comes together in 30 minutes!
- Prep Time: 10minutes
- Cook Time: 20minutes
- Total Time: 30minutes
Ingredients
Scale
- 2 Tbsp vegan butter
- 1 large shallot, finely diced
- 4 cloves garlic, minced
- ⅓ cup marinated sun-dried tomatoes (chopped, reserve 1 Tbsp oil for cooking)
- 1 Tbsp tomato paste
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp chili flakes (adjust to taste)
- 1 can (15 oz) butter beans (do not drain!)
- 2 Tbsp coconut cream (or full-fat coconut milk)
- 1 Tbsp nutritional yeast
- ½ Tbsp lemon juice
- 2 Tbsp fresh basil, chopped
- Salt & pepper to taste
Instructions
- Prep: Dice the shallot, chop sun-dried tomatoes, and mince garlic.
- Sauté: Melt vegan butter in a large pot over medium heat. Add shallot and garlic; cook 2–3 minutes until fragrant.
- Flavor Base: Stir in sun-dried tomatoes, tomato paste, oregano, thyme, and chili flakes. Cook 1 minute.
- Simmer: Add the entire can of butter beans (including liquid), coconut cream, nutritional yeast, and lemon juice. Bring to a simmer and cook 5 minutes to thicken.
- Finish: Stir in fresh basil. Season with salt and pepper. Serve with crusty bread!
Notes
- Cream Swap: Use heavy cream instead of coconut for a non-vegan version.
- Garlic Hack: Use a garlic press for faster mincing (no burning!).
- Thickness: Too thick? Add a splash of veg broth. Too thin? Simmer longer.
- No Nutritional Yeast? Substitute 1 tsp miso paste or omit for a tangier taste.
- Low-Sodium Option: Use low-sodium butter beans and adjust salt to taste.
- Storage: Keep in the fridge for 3–4 days or freeze for 1 month. Reheat gently on the stove.
Nutrition
- Calories: 407 Per Serving
- Sugar: 9g
- Sodium: 896mg
- Fat: 18g
- Fiber: 15g
- Protein: 17g