Marry Me Butter Beans (Creamy Vegan Recipe)

4.91 from 21 reviews

Marry Me Butter Beans (Creamy Vegan Recipe)

Butter beans simmered in a creamy coconut milk sauce with sun dried tomatoes, garlic, and spinach. This vegan dinner cooks in one skillet and is ready in about 40 minutes.

Course Main Course

Cuisine Italian-Inspired

Diet Vegan

Keyword creamy butter beans, marry me butter beans, vegan marry me butter beans

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 323kcal

Cost $13

Equipment

Large pan or skillet
Cutting board
Knife
Stirring spoon

Ingredients

For the beans and sauce

2 tbsp olive oil
1 large onion diced
4 cloves garlic minced
1 tsp tomato paste
1 tbsp Italian seasoning
1 cup full fat coconut milk unsweetened and canned; stir well before measuring
7 oz sun dried tomatoes packed in oil, drained before weighing, then chopped
17.6 oz cooked butter beans drained and rinsed; weight after draining
1 handful baby spinach
salt and black pepper to taste

To serve

chili oil optional
sourdough bread

US Customary - Metric

Instructions

Soften the aromatics: Warm the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and cook for 5 to 7 minutes, stirring often, until the onion has softened. Lower the heat if the garlic starts browning too quickly.
Build the flavor: Stir in the tomato paste and Italian seasoning. Cook for 1 minute, stirring to coat the onion and garlic.
Make the sauce: Pour in the coconut milk and stir, scraping up any browned bits from the bottom of the pan. Add the chopped sun dried tomatoes and simmer gently for about 5 minutes, stirring occasionally.
Simmer the beans: Add the cooked, drained butter beans and fold gently into the sauce. Simmer uncovered for about 15 minutes, stirring occasionally, until the beans are hot and the sauce coats them. Add a splash of water if the sauce becomes too thick.
Add the spinach: Fold in the baby spinach and cook for 2 to 3 minutes, until wilted. Taste and season with salt and black pepper.
Serve: Spoon into bowls and add chili oil if using. Serve with sourdough bread for scooping up the sauce.

Notes

Beans and tomatoes: Both weights are after draining. Use fully cooked butter beans and sun dried tomatoes packed in oil. Dried beans must be cooked separately first.

Cream substitute: Use unsweetened, full fat canned coconut milk. For a different flavor, try the same volume of plain, pourable cashew cream or vegan cooking cream, thinning with water as needed.

Leftovers: Refrigerate within 2 hours and use within 3 days. Reheat gently until hot throughout, adding water to loosen the sauce. Nutrition varies with brands and excludes optional toppings and bread.

Nutrition