Marry Me Butter Beans

These Marry Me butter beans are simmered in a smooth, creamy Tuscan-style sauce with garlic, sun-dried tomatoes, herbs, whole milk, cream, and butter. The sauce has plenty of body without becoming overly thick, while the butter beans soften slightly as they cook and help bring everything together.

I build the sauce with a light roux, vegetable broth, and whole milk before finishing it with heavy cream and cold butter. That gives me more control over the texture while keeping the sauce smooth and glossy. The sun-dried tomatoes stay distinct so you get little bursts of concentrated flavor, and I save the Parmesan for serving so it stays fresh, nutty, and noticeable on top.

Ingredient Tips

Butter Beans

I use canned butter beans, also sold as lima beans, for this recipe. Drain and rinse them before adding them to the sauce. As they simmer, a few will begin to break down slightly, which helps give the sauce more body without turning it into a thick bean stew.

Sun-Dried Tomatoes

Use oil-packed sun-dried tomatoes and slice them into strips. They stay fairly distinct in the finished dish, so you get concentrated bites of tomato rather than having them completely flavor the sauce.

Whole Milk + Heavy Cream

Whole milk gives the sauce body without making it overly rich, while the heavy cream adds a smoother, fuller finish. The vegetable broth goes into the hot pan first so it takes the initial hit of heat before the milk is added, which helps protect the milk from curdling.

Parmesan

I prefer to save the Parmesan for serving instead of stirring it into the sauce. Grated Parmesan can make a creamy sauce feel grainier, while fresh Parmesan on top keeps its nuttier flavor and aroma more noticeable against the hot butter beans.

Finishing Butter

The final cold butter goes in after the heat is turned off. It gives the sauce a little more silkiness, a glossy finish, and a subtle buttery flavor that’s different from the richness the cream provides.

How To Make Marry Me Butter Beans

1. Cook the garlic and build the roux. Heat 1 tablespoon of cooking oil over medium heat. Add the minced garlic and cook until fragrant and just beginning to brown. Add 2 tablespoons of butter, the oregano, thyme, and paprika. Once the butter melts, stir in the flour and cook for about 1 minute.
2. Add the broth first, then the milk. Pour in the vegetable broth and stir well. Adding it first takes the initial heat from the pan before the whole milk goes in, which helps keep the milk smooth. Pour in the milk and stir until combined.
3. Add the butter beans. Stir in the drained and rinsed butter beans, then season with salt and black pepper to taste.
4. Simmer until the sauce has body. Reduce the heat to medium-low and simmer for about 8 to 10 minutes. Some of the beans will begin to break down slightly as the sauce develops more body. If the sauce starts to lightly stick to the bottom of the pan, that’s a good sign it has thickened enough.
5. Finish off the heat. Turn off the heat, then stir in the heavy cream, sliced sun-dried tomatoes, and the remaining 2 tablespoons of cold butter. Stir until the butter melts and the sauce is smooth and glossy.
6. Serve with the finishing touches. Spoon the butter beans into bowls and finish with a generous amount of freshly grated Parmesan and chopped fresh basil.

Frequently Asked Questions (FAQs)

What To Serve With Marry Me Butter Beans

These are rich enough to stand on their own, but the creamy sauce works especially well with something that can catch every bit of it.

• Crusty bread or garlic bread – Perfect for scooping up the creamy sauce.
• Rice – A simple bed of white rice turns the butter beans into an even more filling dinner.
• Roasted or sautéed vegetables – Something like broccoli, green beans, or asparagus adds a lighter contrast.
• Simple green salad – Something fresh and lightly dressed gives you a good contrast to the cream, butter, and Parmesan.

More Bean Recipes

• 1 tablespoon cooking oil
• 3 clove garlic minced
• 2 tablespoon butter
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 2 tablespoon all-purpose flour
• 1 cup vegetable broth
• 3/4 cup whole milk
• 30 ounce butter beans 2-15oz can drained and rinsed
• salt and pepper to taste
• 1/2 cup heavy cream
• 1/4 cup sun-dried tomatoes
• 2 tablespoon butter cold
• 1/2 cup grated parmesan
• fresh basil, chopped for garnishing

• Heat the cooking oil in a pan or pot over medium heat. Add the minced garlic and cook until fragrant and just beginning to brown.

• Add 2 tablespoons of butter along with the oregano, thyme, and paprika. Once the butter has melted, stir in the flour and cook for about 1 minute.

• Pour in the vegetable broth first and stir until combined. Add the whole milk, followed by the drained and rinsed butter beans. Season with salt and black pepper to taste.

• Lower the heat to medium-low and simmer for 8–10 minutes, stirring as needed. Some of the butter beans will begin to break down slightly as the sauce develops more body. Once the sauce begins to lightly stick to the bottom of the pan, it has reached the consistency you’re looking for.

• Turn off the heat. Stir in the heavy cream, sliced sun-dried tomatoes, and remaining 2 tablespoons of cold butter. Stir until the butter has melted and the sauce is smooth and glossy.

• Serve the Marry Me butter beans with a generous amount of freshly grated Parmesan and chopped fresh basil over the top.

Calories: 397kcal | Carbohydrates: 38g | Protein: 16g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 388mg | Potassium: 973mg | Fiber: 11g | Sugar: 8g | Vitamin A: 855IU | Vitamin C: 2mg | Calcium: 161mg | Iron: 4mg