Marry Me Butter Beans
These Marry Me Butter Beans are creamy, dreamy and delicious! They’re also totally dairy-free and ready in less than 30 minutes!
So I’ve made quite a few Marry Me recipes, and that’s because it really is an insanely delicious sauce that can be used in so many ways! I’ve got a Marry Me Tofu, Mac n’ Cheese and Pot Pie. And now, I’ve made one of my favorite beans (aka the Butter Bean) into a Marry Me dish as well!
Ingredients for Marry Me Butter Beans
- Butter Beans – I love Butter Beans, because as their name implies, they are soft and buttery! But you can also use something like Canalleni or Chickpeas.
- Minced Garlic
- Calabrian Chili or Red Pepper Flakes – Optional for some heat!
- Italian Seasoning – I like to use this as a shortcut, but if you can’t find any, you can use dried Oregano and Basil to taste.
- Veggie Broth – You can use Veggie Broth of Vegan Chicken / Beef Broth.
- Silken Tofu or Cashew Cream – to add some creaminess! I like blending some Silken Tofu as it’s lighter and packs more protein, and it’s honestly very creamy. But use Cashew Cream if you want it even richer.
- Dijon Mustard – For flavor and emulsifying properties!
- Nutritional Yeast – for some added cheesiness.
- Vegan Parmesan – Optional but recommended. I like the Follow Your Heart grated parm. You can also add more nutritional yeast too!
- Sun Dried Tomatoes – I prefer the kind not packed in oil, but use whatever you got!
- Chopped Spinach – if you hates your spinach, you can use something else, or leave it out!
- Herbs – Finish with some fresh parsley or basil, or chives!
how to make Marry Me Butter Beans
Drain the beans, reserve about 1/2 cup of the liquid (aka Aquafaba). Reserve for later.
Blend the silken tofu, or prepare the Cashew Cream. Reserve for later.
In a large skillet (ideally with high walls), melt the vegan butter over medium heat. Stir in the garlic, calabrian chilies, and Italian seasoning.
Add in the veggie broth, followed by the blended silken tofu.
Stir in dijon mustard, vegan parmesan, nutritional yeast, sun dried tomatoes and chopped spinach.
Next add in the drained beans and gently stir (butter beans are delicate) to combine.
Enjoy with some crusty bread, or over some rice or even pasta!
storage
Store leftovers in the fridge and enjoy within 3 days. Gently reheat on the stovetop or microwave. You may need to add a little water / broth etc to loosen it up!
Other recipes you’ll dig!
- Marry Me Tofu
- Black Bean Dip
- Spicy Beans & Greens
- Pizza Beans
- Carbonara
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Marry Me Butter Beans
Ingredients
- 2 (15 oz) cans Butter Beans (or Cannellini, Chickpeas)
- 2 Tbsp Vegan Butter (or Olive Oil)
- 5 cloves Minced Garlic
- 1 tsp Red Chile Flakes or Calabrian Chiles (optional for some heat)
- 1 – 3 tsp Italian Seasoning
- 1/2 – 1 cup Vegan Chicken Broth (or Veggie Broth)
- 1/2 – 1 cup Blended Silken Tofu (or Cashew Cream)
- 2 – 3 tsp Dijon Mustard
- 1/2 cup Vegan Parmesan (or 2 Tbsp Nutritional Yeast)
- 1 Tbsp Nutritional Yeast
- 1/3 cup Sun-Dried Tomatoes
- 3/4 cup Chopped Spinach
- Salt & Pepper to taste
Instructions
- Drain the beans, reserve about 1/2 cup of the liquid (aka Aquafaba). Reserve for later.
- Blend the silken tofu, or prepare the Cashew Cream. Reserve for later.
- In a large skillet (ideally with high walls), melt the vegan butter over medium heat.
- Add in the minced garlic, Calabrian chiles or red chili flakes (if using). Stir and cook for 30 seconds. If garlic browns too quickly, lower the heat. Add in the Italian Seasoning and stir to combine, cooking for another 30 seconds.
- Stir in the veggie broth, followed by the blended silken tofu. Start with 1/2 cup each, and reserve the rest for later to adjust the liquid levels to your preference.
- Stir in dijon mustard, vegan parmesan, nutritional yeast, sun dried tomatoes and chopped spinach. Cook for about 2 – 3 minutes or until spinach has wilted and shrunken a bit.
- If the mixture feels too thick, add some more broth / silken tofu to loosen it up.
- Next add in the drained beans and gently stir (butter beans are delicate) to combine.
- Add more broth or silken tofu if necessary. I like to add in a splash of the reserved aquafaba as this makes the sauce more creamy and emulsified.
- Taste and adjust for seasoning to your preference and add any more liquid as needed. The sauce will thicken up as it cools as well, so keep that in mind!
- Enjoy with some crusty bread, or over some rice or even pasta!
- Store leftovers in the fridge and enjoy within 3 days. Gently reheat on the stovetop or microwave. You may need to add a little water / broth etc to loosen it up!
