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Tuscan Marry Me Butter Beans

Tuscan marry me butter beans are simmered in a creamy sun-dried tomato sauce with garlic until the beans turn silky and the sauce thickens. Finished with wilted baby spinach and parmesan, this Italian-American skillet dinner is ready to serve with crusty bread for dipping.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

butter beans (large lima beans), drained
  • 3 can (15 oz) butter beans (large lima beans)
baby spinach
  • 3 cup baby spinach
sun-dried tomatoes
  • 0.5 cup sun-dried tomatoes in oil, chopped
  • 2 tbsp olive oil from the sun-dried tomatoes
garlic
  • 5 garlic, minced
cream sauce
  • 1 cup heavy cream
  • 0.5 cup chicken or vegetable broth
  • 0.5 cup parmesan, grated
seasonings
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • 0.25 Salt and pepper to taste
crusty bread
  • 1 Crusty bread for serving

Equipment

  • 1 cast iron skillet

Method
 

Sauté garlic and sun-dried tomatoes
  1. Heat the sun-dried tomato oil in a large skillet over medium heat. Sauté the garlic and sun-dried tomatoes for 2-3 minutes, until fragrant and lightly softened, visual cue: bubbles around the garlic and a glossy tomato sheen.
Make the creamy sauce
  1. Add the heavy cream, broth, Italian seasoning, and red pepper flakes to the skillet. Bring the mixture to a simmer for 1-2 minutes, visual cue: small simmering bubbles that move across the surface.
Heat the butter beans
  1. Add the butter beans to the skillet and stir to coat. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the beans are heated through, visual cue: the beans look glossy and the sauce clings to them.
Wilt spinach and finish with parmesan
  1. Stir in the baby spinach and cook for 2-3 minutes until wilted. Visual cue: the spinach turns bright green then collapses into the sauce.
  2. Stir in the grated parmesan and season generously with salt and pepper. Visual cue: the sauce turns thicker and slightly creamy with a smooth, speckled look.
Serve
  1. Serve the butter beans warm with crusty bread for soaking up the sauce. Visual cue: the bread absorbs sauce quickly when pressed against the beans.

Notes

Pro tip: If the sauce gets too thick while simmering, loosen it with a splash of broth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop. Freezing is not recommended because the cream can separate when thawed. For a lower-fat option, use half-and-half instead of heavy cream and add parmesan at the end to help the sauce stay smooth.