I remember the first time I made these Tuscan "Marry Me" Butter Beans — simple pantry ingredients, a handful of herbs, and the kind of creamy comfort that makes people ask for seconds. This dish is a rustic, plant-forward take on the viral “marry me” idea: rich, garlicky, and somehow irresistible without any fuss. It’s perfect for weeknights, meatless Monday, or as a cozy side at a family dinner.
Why you’ll love this dish
This recipe is fast, budget-friendly, and forgiving. Two cups of butter beans transform into a silky, herb-scented plate in under 20 minutes. It’s one of those recipes that works as a main for vegetarians or a hearty side alongside roasted meats. Because you can use canned beans or cook your own from dry, it adapts to what’s in your pantry.
“Creamy, garlicky, and comfortingly simple — a weekday favorite that tastes like it took way more effort.” — home cook review
Reasons to try it:
- Quick: About 15–25 minutes from start to finish if you use canned beans.
- Economical: Beans, olive oil, and a few dried herbs deliver big flavor for little cost.
- Versatile: Vegan with nutritional yeast, or swap in cream/cheese for a richer finish.
- Crowd-pleasing: Mild heat, familiar flavors, and a smooth texture kids and adults enjoy.
How this recipe comes together
This is a skillet-forward recipe with three phases: aromatics, bean integration, and gentle finishing. First you soften the onion in olive oil, then bloom garlic and dried herbs to release their flavor. Next the beans join the pan with a splash of broth; you mash a portion to create a creamy base while keeping whole beans for texture. Finish with nutritional yeast (or Parmesan) and season to taste — and in under half an hour you’ve got a cozy Tuscan-style dish.
Key Ingredients
- 2 cups butter beans, canned (drained and rinsed) or soaked and cooked (see notes below)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional; adjust for heat)
- Salt and pepper to taste
- 1/4 cup vegetable broth or water (more if you want it saucier)
- 1/4 cup nutritional yeast (for vegan option; substitute 1/4 cup grated Parmesan for non-vegan)
- Fresh parsley for garnish
Notes and substitutions:
- Canned butter beans save time; if using dried, soak and cook until tender (about 1–1.5 hours simmering or use a pressure cooker).
- For a richer, non-vegan version, stir in a splash of cream or grated Parmesan instead of nutritional yeast.
- Use low-sodium broth if you want more control over salt level.
Directions to follow
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in the minced garlic, 1 teaspoon thyme, 1 teaspoon basil, and red pepper flakes. Cook for about 1 minute until fragrant, keeping the garlic from browning.
- Add the cooked butter beans to the skillet. Pour in 1/4 cup vegetable broth or water to loosen the mixture.
- Gently press some of the beans with the back of a spoon to break them up and create a creamy base while leaving others whole for texture.
- Stir in 1/4 cup nutritional yeast if using (or grated Parmesan). Taste and season with salt and black pepper.
- Cook another 5–8 minutes, stirring occasionally, until everything is warmed through and the sauce has slightly thickened.
- Remove from heat and sprinkle with chopped fresh parsley before serving.
Best ways to enjoy it
- As a main: Spoon over toasted sourdough or crusty bread and add a green salad for a complete meal.
- As a side: Serve alongside roasted chicken, grilled fish, or baked eggplant for a Mediterranean spread.
- Brunch idea: Top with a soft poached egg — the runny yolk makes it decadently saucy.
- Bowl-style: Layer with cooked farro or polenta and finish with a drizzle of extra-virgin olive oil.
Storage and reheating tips
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 4 days. Refrigerate within 2 hours of cooking.
- Freeze: Transfer to freezer-safe containers or bags; freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently rewarm on the stovetop over low-medium heat with a splash of water or broth to loosen. Microwave in 30-second bursts, stirring between, until hot.
- Food safety: Keep leftovers below 40°F (4°C) in the fridge and reheat to at least 165°F (74°C) when serving.
Pro chef tips
- Don’t burn the garlic: Add it after the onions are softened; burnt garlic gets bitter quickly.
- Control texture: Mash about a quarter to a third of the beans for creaminess, or use an immersion blender for a smoother sauce.
- Boost umami: If you’re not using nutritional yeast or Parmesan, a teaspoon of miso dissolved in the broth adds depth.
- Herb swap: Fresh thyme or basil can be used—add fresh basil at the end to keep the bright flavor.
- Oil temperature: Medium heat lets aromatics sweat without browning; if the pan smokes, it’s too hot.
Creative twists
- Lemon & caper version: Add a tablespoon of capers and a squeeze of lemon at the end for brightness.
- Spicy arrabbiata twist: Increase red pepper flakes and stir in a couple tablespoons of tomato paste with the beans for a tangy heat.
- Smoky bacon (non-vegan): Sauté diced bacon first, reserve some fat, then follow recipe using the bacon fat for a smoky finish.
- Mushroom & sage: Add sliced mushrooms with the onions and swap thyme for chopped sage for an earthy variation.
- Greens boost: Stir in a handful of baby spinach or chopped kale during the last few minutes until wilted.
Your questions answered
Q: How long does this take to make?
A: If you use canned beans, plan on 15–25 minutes total: 5–7 minutes prep and 10–15 minutes cooking. If using dried beans, add soaking/cooking time.
Q: Can I use other beans?
A: Yes. Cannellini or Great Northern beans work well and give a similar creamy texture. Navy beans will be smaller but still tasty.
Q: Is nutritional yeast necessary?
A: It’s optional. Nutritional yeast adds a cheesy, savory note for a vegan option. Use grated Parmesan or Pecorino for a non-vegan umami hit.
Q: Can I make this ahead?
A: Absolutely. Store in the fridge and gently reheat. The texture may thicken after cooling; loosen with a splash of broth when reheating.
Q: How spicy is it?
A: Very mild by default. The 1/2 teaspoon red pepper flakes adds a gentle warmth; omit or increase according to preference.
Conclusion
If you enjoyed this easy, comforting skillet dish, you might like to see other takes on the “Marry Me” butter beans concept. For a creamier, tomato-forward variation check out Marry Me Butter Beans (With Creamy Tuscan Sauce) | Live Eat Learn. For another home-cook-friendly adaptation with helpful photos and tips, visit Tuscan "Marry Me" Butter Beans – ShortGirlTallOrder.
Tuscan 'Marry Me' Butter Beans
Ingredients
Main Ingredients
- 2 cups butter beans, canned (drained and rinsed) or soaked and cooked Use canned beans for quicker preparation.
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional) Adjust for heat.
- 1/4 cup vegetable broth or water Add more if you want it saucier.
- 1/4 cup nutritional yeast or grated Parmesan Use nutritional yeast for vegan option.
- fresh parsley for garnish
Instructions
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in minced garlic, thyme, basil, and red pepper flakes. Cook for about 1 minute until fragrant.
- Add the cooked butter beans to the skillet and pour in the vegetable broth or water to loosen the mixture.
- Gently press some beans with the back of a spoon to break them up and create a creamy base while leaving others whole.
- Stir in nutritional yeast or grated Parmesan. Taste and season with salt and pepper.
- Cook for another 5-8 minutes, stirring occasionally, until everything is warmed through and the sauce has thickened.
- Remove from heat and sprinkle with chopped fresh parsley before serving.
