These Creamy Butter Beans with Spinach and Sundried Tomatoes remind me so much of those classic, creamy “marry me” chicken or pasta dishes so many people love, with the same rich, savory sauce that feels a little indulgent and special. I love serving it spooned into a bowl with plenty of crusty bread on the side so everyone can scoop it up. It makes the perfect appetizer or shareable starter, and somehow feels both cozy and elevated at the same time.
Table of Contents
Why You Will Love These
- The creamy, buttery flavor is deliciously comforting without needing complicated ingredients.
- No meat is required to get a rich and savory flavor that is divine.
- It comes together quickly, making it perfect for weeknights or last-minute guests.
- It’s protein-packed and works as both a main dish and an appetizer.
- This one is a definite kid-pleaser that those little picky eaters will love.
Ingredients You Will Need
- Olive Oil: A rich, yet neutral flavor. You can use butter or avocado oil.
- Yellow Onion: I like to finely chop to bring sweetness and savory depth as it softens. Feel free to sub for finely chopped shallots
- Fresh Garlic: I like to finely mince the garlic cloves to get the full depth of flavor. You can also use pre-minced garlic.
- Sun-Dried Tomatoes: Provide concentrated sweetness and tangy depth.I recommend using oil packed sun-dried tomatoes rather than dehydrated for the best texture.
- Spices and Herbs: Salt, Italian seasoning, basil for garnish, and red pepper flakes are all you need for these creamy beans.
- White Beans: I use cannellini beans (aka white kidney beans), but you can use lima beans if you prefer.
- Chicken Stock: Creates a rich, savory foundation for the sauce. You can also use chicken broth or vegetable stock.
- Fresh Spinach: I love the freshness and pop of color that spinach adds to this dish. You could substitute the spinach for finely chopped kale.
- Heavy Cream: Added to give a rich and velvety texture.
- Parmesan Cheese: Freshly grated Parmesan, but you can buy pre-grated with delicious results.
Kitchen Tools You Will Need
- Large Pot or Large Skillet
- Cutting Board
- Sharp Knife
- Can Opener
- Strainer
- Box Grater
wait to add cream
Add the cream at the end and let it gently simmer, not boil, for the smoothest texture.
How to Make Creamy Butter Beans
- In a pot or skillet, add the oil along with the onion, garlic, sundried tomatoes, and salt. Leave to cook until the onion begins to soften.
- Add the white beans to the pot along with the chicken stock and leave to simmer uncovered, stirring frequently. Continue to cook until the beans are tender and creamy and no longer liquidy.
- Add in the chopped spinach, cream, and parmesan and leave to cook until the spinach has wilted.
- Serve garnished with basil and a sprinkle of chili flakes.
Taste test
Give it a taste! Balance the flavors with a pinch of salt, red pepper flakes, or a squeeze of lemon juice to finish.
How to Modify
- Add shredded rotisserie chicken or Italian sausage for a heartier version.
- Toss in mushrooms for extra umami, swap spinach for kale, or add other veggies like bell peppers.
- Use half-and-half or whole milk for a lighter version.
- Switch the beans with great northern beans, lima beans, or, for a firmer option, chickpeas.
Dietary Customizations
- Vegetarian: Keep it vegetarian by swapping vegetable broth for chicken stock.
- Dairy-Free: Use coconut cream instead of heavy cream and skip the grated parmesan
- FODMAP: Feel free to omit the garlic.
Serving Suggestions
Toss with pasta like orzo, rigatoni, or shells, serve over rice or quinoa, and then of course, spoon onto toasted bread for a hearty appetizer.
Serve this alongside a simple salad or a step-up like Shaved Zucchini Salad, Tomato, Peach, and Burrata Salad, or Crispy Caesar Salad.
Of course, Grilled Broccolini Caesar, Roasted Carrots, Sheet Pan Roasted Brussels Sprouts, Butternut Squash, Bacon & Red Onion are also amazing options.
Common Questions
Yes! Just soak according to package directions, and cook them ahead of time until tender, then use as directed in the recipe.
Any white beans work well, but Lima beans or Great Northern beans work perfectly as substitutes.
Yes! It reheats well, so just add a little broth or cream when warming to refresh the sauce and restore its full creaminess.
Store in an airtight container in the fridge for up to 4 days. Be sure to bring it to room temperature before storing.
More Vegetarian Dishes You’ll Love
- Miso Eggplant
- One-Pot Creamy Mushroom Pasta
- Fennel, Pickled Onion and Apple Salad
- Mexican Couscous Salad
- Spicy Sesame Noodles
If you make these Marry Me Butter Beans, let me know in the comments section below. I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram. I love seeing your photos!
Creamy Spinach & Sun-Dried Tomato Stewed Butter Beans
Ingredients
- 1 tbsp olive oil
- 1 onion finely diced
- 4 cloves garlic minced
- ¼ cup chopped sundried tomatoes
- 1/4 tsp salt
- 4 cups rinsed White beans/ Butter Beans 2 cans
- 2 1/2 cups chicken stock
- 1 cup chopped spinach
- ½ tsp italian seasoning
- ⅓ cup heavy cream
- ⅓ cup grated parmesan + more for garnish
- 2 tbsp Basil for garnish
- 1/4 tsp Chili Flakes
Instructions
- In a pot or skillet on medium high heat add the olive oil along with the finely diced onion, garlic, sundried tomatoes and salt. Leave to cook for 3 minutes until the onion has begun to soften.
- Add the white beans to the pot along with the chicken stock and leave to simmer on medium high heat uncovered for approximately 25-30 minutes stirring frequently to ensure the beans dont burn on the bottom. Continue to cook until the beans are tender and creamy and no longer liquidy. Add in the chopped spinach, cream and parmesan and leave to cook for 3-4 more minutes until the spinach has wilted.
- Serve garnished with basil, grated parmesan and a sprinkle of chili flakes
Tried This Recipe?
Leave a comment below and let us know how it was!
