Marry Me Butter Beans

Protein-packed butter beans swim in a creamy tomato-garlic sauce kissed with sun-dried tomatoes and Italian herbs. Silky, tangy, and ready in 20 minutes.

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 10

Resting Time 5

Total Time 20

Servings servings

Calories 225kcal

Author Marly McMillen

Ingredients

2 tablespoons olive oil
½ cup finely chopped onion
3 teaspoons minced garlic
½ teaspoon red pepper flakes (adjust to taste)
½ cup chopped sun-dried tomatoes (oil-packed, drained) (see notes for dehydrated)
1 teaspoon Italian seasoning
¼ teaspoon smoked paprika
½ cup vegetable broth
1 cup oat milk (substitute creamy cashew milk)
1 tablespoon cornstarch
14 oz can butter beans , drained and rinsed
2 tablespoons nutritional yeast flakes (optional)
salt and pepper to taste
Fresh chopped parsley for garnish

Cups - Metric

Instructions

Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes, cooking until fragrant.
2 tablespoons olive oil, ½ cup finely chopped onion, 3 teaspoons minced garlic, ½ teaspoon red pepper flakes
Add the Sun-Dried Tomatoes: Stir in sun-dried tomatoes and seasonings. Cook for 1–2 minutes to release the flavors.
½ cup chopped sun-dried tomatoes, 1 teaspoon Italian seasoning, ¼ teaspoon smoked paprika
Create the Sauce Base: Pour in vegetable broth, oat milk, and cornstarch. Stir to combine to prevent lumps. Bring to a simmer and cook for 10 minutes, letting the sauce thicken.
½ cup vegetable broth, 1 cup oat milk, 1 tablespoon cornstarch
Add Beans and Cream: Stir in butter beans. Let everything simmer gently for another 5–7 minutes, stirring occasionally. Adjust seasoning with salt, pepper, and nutritional yeast if using.
14 oz can butter beans, 2 tablespoons nutritional yeast flakes, salt and pepper to taste
Taste and Adjust: Taste the sauce and adjust the seasoning as needed. Add more salt, pepper, or crushed red pepper flakes, if desired.
Serve: Garnish with fresh chopped parsley. Serve warm with crusty bread, rice, or pasta.
Fresh chopped parsley for garnish

Video

Notes

If using packaged sun-dried tomatoes (not packed in oil), rehydrate them first by letting them sit in hot water for up to 10 minutes.

Marly’s Tips

Extra indulgent: Stir in a handful of vegan parmesan shreds at the end for extra umami flavor.
Meal prep friendly: This tastes even better the next day as the flavors meld.
Spice it up: Add more chili flakes or a splash of hot sauce for a kick.

Nutrition