Description
Creamy Tuscan Marry Me Butter Beans is a comforting dish featuring tender butter beans simmered in a rich, garlicky cream sauce infused with sun-dried tomatoes, Italian seasoning, and fresh basil. This versatile recipe offers both a traditional version with Parmesan cheese and a vegan alternative with coconut cream and nutritional yeast, making it suitable for diverse dietary preferences.
Ingredients
Units
Scale
Base Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream or coconut cream for a vegan option
Beans and Cheese
- 2 cans (15 oz each) butter beans, rinsed and drained
- 1/2 cup grated Parmesan cheese or 3 tablespoons nutritional yeast for a vegan version
Seasonings and Garnish
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil leaves, chopped, plus extra for garnish
Instructions
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic and diced onion, stirring occasionally until fragrant and translucent, about 2 to 3 minutes.
- Create the Creamy Sauce: Stir in the chopped sun-dried tomatoes and cook for 1 to 2 minutes to release their flavors. Pour in the chicken or vegetable broth and bring it to a simmer. Reduce the heat and carefully stir in the heavy cream or coconut cream to form a creamy base.
- Add the Butter Beans: Gently fold in the rinsed and drained butter beans, ensuring each bean is fully coated in the sauce. Let the mixture simmer for 5 to 7 minutes to allow the beans to absorb the rich flavors of the sauce.
- Thicken the Sauce: Stir in the grated Parmesan cheese or nutritional yeast, which will naturally thicken the sauce. Adjust the sauce consistency by adding more broth if it’s too thick.
- Finish with Fresh Herbs: Sprinkle the chopped fresh basil over the dish and stir gently for a burst of freshness, then garnish with additional basil leaves before serving.
Notes
- For a vegan version, use coconut cream instead of heavy cream and nutritional yeast in place of Parmesan cheese.
- Adjust salt according to the saltiness of your broth and Parmesan cheese.
- Add red pepper flakes if you prefer a bit of heat.
- Serve this dish as a main course or a hearty side paired with crusty bread or a green salad.
- The dish can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
