This Tuscan Marry Me Butter Beans dish became a weekday favorite in my kitchen the moment I first combined oil‑packed sun‑dried tomatoes with creamy butter beans and Parmesan. I discovered the combination on a rainy evening while riffing on pantry staples and a jar of sun‑dried tomatoes I’d been saving for a special occasion. The result was unexpectedly rich and comforting — garlic and tomato paste build depth, while a little cream and freshly grated Parmesan lend silkiness that makes the beans feel indulgent without being heavy. It’s one of those recipes that fills the house with warm, herbaceous aromas and draws family members out of other rooms to see what smells so good.

What I love most is how simple ingredients transform into something that tastes like it took far longer than the 25–30 minutes required to make it. The texture balances tender whole beans with a slightly thickened sauce from mashed beans, and the spinach folds in for color and freshness. I often serve this with crusty bread or spoon it over polenta for a rustic, satisfying meal. It’s become the dish I make when I want to impress without fuss — and people always ask for the recipe after the first bite.

Ingredients

• Olive oil or sun‑dried tomato oil (2 tablespoons): Use good quality extra virgin olive oil or the oil from your jar of sun‑dried tomatoes to add an immediate hit of tomato‑infused richness; I often keep a jar of Bella Sun Luci oil‑packed tomatoes on hand.
• Butter (1 tablespoon): Adds a silky finish and helps the onion and garlic develop a gentle sweetness without burning.
• Red onion (1/2 cup, diced): Red onion becomes sweet and translucent when sautéed; look for a firm onion with glossy skin.
• Garlic (4 cloves, minced): Fresh garlic is essential here — it gives the dish its aromatic backbone. Crush or finely mince for even distribution.
• Tomato paste (1 tablespoon): Cooking the paste briefly deepens the tomato flavor and adds color and umami; choose a double‑concentrated paste for best results.
• Sun‑dried tomatoes (1/2 cup, oil‑packed, roughly chopped): These provide concentrated tomato sweetness and chew; oil‑packed varieties blend more easily into the sauce.
• Dried oregano & dried basil (1 teaspoon each): Classic Italian herbs that give the mixture a warm, herbal note; use dried for convenience but fresh basil as garnish if you have it.
• Red pepper flakes (1/2 teaspoon): Adds a subtle heat that lifts the flavors — adjust to your heat tolerance.
• Salt & black pepper (1 teaspoon salt, 1/2 teaspoon pepper): Season carefully and taste at the end; canned beans can vary in saltiness.
• Chicken broth (1 cup): Use low‑sodium broth to control seasoning; vegetable broth works if you want a vegetarian version (see substitutions below).
• Butter beans (30 ounces, drained and rinsed — two 15‑ounce cans): These large, creamy beans are the star; drain and rinse to remove excess sodium and any canned residue.
• Spinach (3 cups packed): Baby spinach wilts quickly and adds freshness and color; you can increase the amount for more greens.
• Heavy cream (1/2 cup): Provides richness and a silky mouthfeel — you can substitute half‑and‑half for a lighter finish.
• Parmesan cheese (1/2 cup freshly grated, plus extra for serving): Freshly grated cheese melts smoothly and adds savory depth; pre‑grated will work in a pinch but fresh is best.

Instructions

Warm the fat and soften the onion: Heat 2 tablespoons olive oil (or sun‑dried tomato oil) and 1 tablespoon butter in a large skillet over medium heat. Once the butter melts and the oil shimmers, add 1/2 cup diced red onion and cook, stirring, until translucent and tender — about 3–4 minutes. You want soft edges and a little gloss, not brown caramelization. Add garlic and tomato paste: Stir in 4 cloves minced garlic and cook just 30 seconds until fragrant. Add 1 tablespoon tomato paste and cook, stirring constantly, for about 60 seconds so the paste darkens slightly — this develops rich umami and removes any rawness. Build the tomato‑herb base: Mix in 1/2 cup roughly chopped oil‑packed sun‑dried tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for another minute to allow the herbs to bloom in the oil. Simmer with broth and beans: Pour in 1 cup chicken broth and add the drained 30 ounces butter beans. Bring the mixture to a gentle simmer over medium‑low heat, then reduce the heat and let it bubble gently for 5–7 minutes so flavors meld and the liquid reduces slightly. Thicken by mashing: Use the back of a spoon to mash about 1/2 cup of the beans against the side of the skillet (or remove a scoop, mash in a bowl, and return). This releases starches and naturally thickens the sauce without flour or cornstarch. Wilt the greens: Add 3 cups packed spinach and stir occasionally until just wilted, about 2–3 minutes. The hot sauce will quickly collapse the leaves while keeping color and freshness. Finish with cream and cheese: Remove the skillet from heat and immediately stir in 1/2 cup heavy cream and 1/2 cup freshly grated Parmesan until smooth and glossy. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with extra Parmesan and fresh basil if available.

Storage Tips

Cool leftovers to room temperature, then transfer to an airtight container and store in the refrigerator for up to 3 days. For longer storage, portion into freezer‑safe containers or zipper bags and freeze for up to 3 months; press out excess air to minimize ice crystals. To reheat from frozen, thaw overnight in the fridge and reheat gently on low heat with a tablespoon or two of broth to loosen the sauce. When reheating refrigerated portions, warm slowly over medium‑low heat, stirring frequently to prevent the cream from separating; a splash of broth restores the sauce’s silky texture.

Ingredient Substitutions

If you’d like a vegetarian version, swap the chicken broth for vegetable broth — this is my go‑to when I’m cooking for friends who don’t eat meat. For a lighter finish use 1/2 cup half‑and‑half or full‑fat coconut milk instead of heavy cream; expect a slightly less rich mouthfeel and a hint of coconut if you choose the latter. If you can’t find butter beans, large cannellini or great Northern beans work well with very similar texture; reduce mashing slightly if you use smaller beans. For a nut‑free dairy‑free option, omit the Parmesan and finish with a tablespoon of nutritional yeast and a bit more salt to replicate umami.

Serving Suggestions

Serve the beans with thick slices of rustic bread for dipping, over creamy polenta, or spooned onto simple buttered pasta for an easy weeknight supper. Garnish with additional grated Parmesan, a drizzle of extra virgin olive oil, and a scatter of fresh basil or chopped parsley. For a dinner party, present in a shallow serving bowl with lemon wedges to brighten the flavors at the table. Pair with a crisp green salad and a glass of medium‑bodied red wine, such as Chianti or a Sangiovese‑blend, to complement the tomato and herb notes.

Cultural Background

The combination of beans, tomatoes, olive oil, garlic, and herbs is rooted in rustic Italian and Tuscan peasant cooking, where inexpensive pantry ingredients were turned into nourishing, flavor‑packed meals. Butter beans (also known as lima beans in some regions) have been used across Mediterranean kitchens for centuries, offering sustenance and a creamy texture that pairs beautifully with cheese and leafy greens. This one‑skillet approach echoes cucina povera — making the most of what you have — while the finish of cream and Parmesan elevates the dish into something more indulgent and celebratory.

Seasonal Adaptations

In spring and summer, add a handful of fresh basil and a squeeze of lemon at the end to brighten the plate; swap spinach for tender Swiss chard when it’s in season. In colder months, stir in roasted winter squash or sautéed mushrooms for extra heartiness and seasonal depth. For an autumnal twist, replace the spinach with kale and increase the red pepper flakes to welcome a bit more warmth. Small seasonal tweaks keep this dish feeling new throughout the year.

Meal Prep Tips

To meal‑prep the dish for the week, double the recipe and portion into individual containers with a piece of crusty bread on the side. Keep the cream and Parmesan stirred in before storing so the sauce sets; reheat gently and add a splash of broth to loosen. The mashed‑bean method makes the texture reliably creamy after reheating, so you can prepare this on Sunday and have quick, comforting lunches or dinners all week. Label containers with the date — frozen portions will maintain best quality for about 3 months.

Making this Tuscan skillet dish is a small ritual that rewards you with comforting flavor and easy versatility. Whether you’re feeding a family, preparing meals for the week, or looking for a cozy date‑night dinner, it’s one of those reliable, delicious recipes that I reach for time and again — and I hope it becomes a favorite in your kitchen, too.