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Tuscan Marry Me Butter Beans

Tuscan marry me butter beans in a creamy sun-dried tomato and garlic sauce—simmered until thick, then finished with wilted spinach and parmesan. Large butter beans soak up the rich Italian-American flavors for a cozy skillet meal.
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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: 635
Ingredients Equipment Method Notes

Ingredients
  

Butter beans and skillet sauce
  • 3 can (15 oz) butter beans (large lima beans) Drained.
  • 3 cup baby spinach Use fresh for best wilt.
  • 0.5 cup sun-dried tomatoes in oil Chopped; reserve oil for cooking.
  • 5 garlic Minced.
  • 1 cup heavy cream
  • 0.5 cup chicken or vegetable broth
  • 0.5 cup parmesan Grated.
  • 2 tbsp olive oil from the sun-dried tomatoes
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • Crusty bread for serving For soaking up the sauce.
  • Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Sauté sun-dried tomato base
  1. Heat the sun-dried tomato oil in a large skillet over medium heat, then sauté the garlic and chopped sun-dried tomatoes for 2-3 minutes until fragrant.
  2. Add the heavy cream, broth, Italian seasoning, and red pepper flakes, then bring the mixture to a simmer and maintain a gentle bubble.
Simmer butter beans
  1. Add the drained butter beans to the skillet and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and the beans are heated through.
Wilt spinach and finish
  1. Stir in the baby spinach and cook for 2-3 minutes until wilted and tender.
  2. Stir in the grated parmesan, then season generously with salt and pepper to taste until the sauce looks glossy.
Serve
  1. Serve the Tuscan marry me butter beans right away with crusty bread for dipping and soaking up the sauce.

Notes

For the creamiest texture, simmer just until the sauce thickens (it will continue to coat the beans as you serve). Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of broth if needed. Freezing is not recommended because cream can break. Vegetarian swap: use vegetable broth and check parmesan is vegetarian-safe.