This simple, soulful dish—Tuscan Marry Me Butter Beans—landed on my table the first time I needed something fast, comforting, and a little romantic. I discovered the core of the idea one evening when a jar of sun-dried tomatoes and two cans of butter beans were the only things standing between me and takeout. The combination of rich tomato flavor, fragrant garlic, wilted spinach, and a silky cream finish felt unexpectedly luxurious. It’s the kind of food that makes friends pause mid-conversation and say, “Wow—what is this?”

What makes this skillet special is the contrast of textures and the deliberate balance of seasoning: creamy beans that stay mostly intact, a handful mashed to thicken the sauce, bright tang from oil-packed sun-dried tomatoes, and the savory hit of freshly grated Parmesan. It’s fast enough for weeknights—about 30 minutes from start to finish—but elegant enough to serve for a cozy dinner with someone you want to impress. Over the years it’s become a staple when I need a comforting vegetarian main (use vegetable broth) or a rich side to roasted chicken or grilled fish.

Ingredients

• Olive oil or sun-dried tomato oil (2 tablespoons): Use oil from the jar of oil-packed sun-dried tomatoes for built-in tomato flavor. If using plain olive oil, choose extra-virgin for fruitiness.
• Butter (1 tablespoon): Adds richness and helps carry the garlic and tomato flavors. Use unsalted and adjust salt later.
• Red onion (1/2 cup, diced): Provides gentle sweetness and body—look for firm, bright bulbs and dice uniformly for even cooking.
• Garlic (4 cloves, minced): Fresh garlic is essential; pre-minced lacks the aromatic punch. Cook briefly to avoid bitterness.
• Tomato paste (1 tablespoon): Adds concentrated umami. Cook it until it darkens slightly to develop sweetness and remove raw edge.
• Sun-dried tomatoes (1/2 cup, oil-packed, roughly chopped): The star ingredient—choose oil-packed for flavor and tenderness; rehydrate if using dry-packed.
• Dried oregano & basil (1 teaspoon each): Earthy Italian herbs that complement tomatoes; crushed between your fingers before adding releases oils.
• Red pepper flakes (1/2 teaspoon): For subtle heat—adjust to taste.
• Salt & black pepper (1 teaspoon salt, 1/2 teaspoon pepper): Season progressively and taste before serving.
• Chicken broth (1 cup): Use low-sodium to control salt; swap vegetable broth for vegetarian version.
• Butter beans (30 ounces total, drained and rinsed): Two 15-ounce cans. Rinse to remove canning liquid and reduce metallic taste.
• Spinach (3 cups, packed): Baby spinach works best—add more if you like a greener dish.
• Heavy cream (1/2 cup): Provides a silky finish. For lighter fare use half-and-half, though the texture will be thinner.
• Parmesan cheese (1/2 cup freshly grated, plus more for serving): Freshly grated gives better melt and flavor than pre-grated; Parmigiano-Reggiano is ideal.

Instructions

Warm the fat and soften the onion: Heat 2 tablespoons oil (or sun-dried tomato oil) and 1 tablespoon butter in a large skillet over medium heat. When the butter has melted and is shimmering, add 1/2 cup diced red onion and cook for 3–4 minutes until translucent and softened but not browned—look for a glossy, slightly tender texture. Add garlic and tomato paste: Add 4 cloves minced garlic and cook 30 seconds until fragrant. Stir in 1 tablespoon tomato paste and continue to cook, stirring constantly, for about 60 seconds. The paste should darken slightly—this caramelization develops richer tomato notes and reduces raw bitterness. Build the tomato foundation: Stir in 1/2 cup roughly chopped oil-packed sun-dried tomatoes, 1 teaspoon oregano, 1 teaspoon basil, 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook another minute to bloom the dried herbs and meld the flavors. Simmer with broth and beans: Pour in 1 cup chicken broth and add the drained 30 ounces of butter beans. Bring the mixture to a gentle simmer over medium. Then reduce heat to low and let simmer undisturbed for 5–7 minutes so flavors marry and the liquid reduces slightly. Thicken by mashing: Using the back of a spoon, mash roughly 1/2 cup of the beans against the skillet side, or remove a small scoop, mash in a bowl, and stir back in. This releases starch and thickens the sauce while keeping most beans whole for texture. Wilt the greens: Add 3 cups packed spinach and cook, stirring occasionally, just until wilted—about 2–3 minutes. The residual heat will continue to reduce the sauce slightly. Finish with cream and cheese: Remove skillet from the heat and immediately stir in 1/2 cup heavy cream and 1/2 cup freshly grated Parmesan until the cheese melts and the sauce becomes glossy. Taste and adjust salt and pepper as needed. Serve hot with extra grated Parmesan and fresh basil if available.

Storage Tips

Allow the dish to cool to room temperature before storing. Transfer to an airtight container and refrigerate for up to 4 days; label with the date. For longer storage, divide into single-serving freezer-safe containers, leaving a small headspace, and freeze for up to 3 months. Reheat gently on the stovetop over low heat with a splash of broth or cream to restore creaminess—high heat will break the sauce and toughen the spinach. When reheating from frozen, thaw overnight in the refrigerator for best texture.

Ingredient Substitutions

If you prefer a lighter finish, substitute half-and-half for the heavy cream; the sauce will be thinner but still delicious. For a dairy-free alternative, use a full-fat coconut milk or blended soaked cashews (about 1/2 cup soaked cashews blended with 1/4 cup water) and swap Parmesan for nutritional yeast—expect a slightly different savory profile. If you only have dry-packed sun-dried tomatoes, rehydrate them in hot water for 10 minutes, then drain and chop. Canned cannellini or navy beans can replace butter beans in a pinch; textural differences are subtle.

Serving Suggestions

Serve this as a hearty main with crusty bread to mop up the sauce, or alongside grilled proteins such as salmon or chicken. Spoon it over polenta for a rustic dinner, or toss with warm pasta for a creamy vegetarian pasta option. Garnish with extra grated Parmesan, a drizzle of olive oil, and torn fresh basil or parsley. For a brunch-style twist, top warmed portions with a soft-poached egg—the yolk adds another layer of silkiness.

Cultural Background

While this specific assembly is an Italian-inspired, modern skillet dish, butter beans (also called lima beans in some regions) have been staples in Mediterranean peasant kitchens for centuries. Sun-dried tomatoes are a hallmark of southern Italian preservation techniques—intense tomato flavor captured in oil. Combining beans with greens, olive oil, and cheese follows a long tradition of simple, flavorful dishes that rely on quality ingredients and minimal fuss to produce deep, layered flavors.

Seasonal Adaptations

In spring and summer, swap spinach for fresh baby kale or add blistered cherry tomatoes for brightness. In autumn and winter, stir in roasted butternut squash or sautéed mushrooms for an earthier profile. For holiday tables, increase the sun-dried tomatoes and add a splash of white wine with the broth to create a more festive sauce. You can also fold in roasted garlic for a mellow, sweet garlic note during colder months.

Meal Prep Tips

Make a double batch and portion into microwave-safe containers for effortless weeknight meals. Pack a small separate container of grated Parmesan to add after reheating to preserve its fresh flavor. If prepping for lunches, include a slice of toasted bread or pack over cooked farro for texture. When reheating, add 1–2 tablespoons of water or broth per serving to loosen the sauce and stir gently over low heat until steaming.

This skillet of Tuscan butter beans is more than the sum of its parts: it’s a quick, flexible comfort dish that’s easy to adapt and hard not to love. Serve it simply, share it widely, and don’t be surprised when guests ask for the recipe.