Marry Me Beans

Course: Main Dish

Cuisine: Italian

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

Calories: 190kcal

Author: Platings and Pairings

This Marry Me Beans recipe transforms the canned white beans in your cupboard into a rich, satisfying one-pot meal. Combined with a garlicky sun-dried tomato cream sauce, it’s the ultimate comfort food for date nights, dinner parties, or cozy weeknights.

Print Recipe

Equipment

Large Skillet

Ingredients

1 shallot minced
3 cloves garlic minced
1 Tablespoon tomato paste
1 cup vegetable stock or chicken stock
1/3 cup oil-packed sun dried tomatoes drained and chopped, plus 1 Tablespoon reserved oil
3 15-ounce cans cannellini beans or butter beans, drained and rinsed
½ cup parmesan cheese grated
1 teaspoon Italian seasoning
Pinch red pepper flakes optional
2 cups spinach
1/2 cup heavy cream
1 Tablespoon lemon juice plus 1 teaspoon lemon zest
Salt and black pepper to taste
¼ cup julienned fresh basil leaves
Toasted bread optional, for serving

Instructions

In a large skillet, add 1 Tablespoon of the oil from the sun dried tomatoes. Heat over medium heat. Once hot, add the shallot and cook until softened, 2-3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook 1 minute longer.
Add the stock and deglaze the pan, scraping any bits stuck to the bottom of the pan with a wooden spoon.
Turn the heat to medium-low, and add the sun dried tomatoes, beans, parmesan, Italian seasoning and red pepper flakes (if using). Allow to simmer for 10-15 minutes.
Add the spinach and heavy cream and stir until the spinach is wilted.
Remove from heat and stir in the lemon juice and zest. Season with salt and pepper, to taste.
Garnish with the fresh basil and enjoy!

Notes

Storing

Transfer the leftover beans to an airtight container and store them in the fridge for up to 4 days or in the freezer for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat the beans gently on the stovetop over low heat or in the microwave in 30-second intervals. Add a splash of broth or water to loosen the sauce up if needed.

Tips and tricks

Simmer the canned beans gently for 10 to 15 minutes to help them absorb more flavor and to thicken the sauce.
If your sauce is too thick, stir in another splash of stock. If it’s too thin, keep simmering until it reduces. You can also stir in a spoonful of cream cheese at the end for an even thicker, creamier consistency.
Adding the cream at the end keeps the sauce rich and silky and prevents it from separating.
Taste and adjust the flavors when it’s done. Keep in mind that parmesan is naturally salty and that the beans will soak up a lot of flavor, so it’s best to wait until the end to taste and adjust the salt, pepper, and lemon juice.
If you want to use dried beans instead of canned, soak 2 cups of dried white beans in water overnight, then simmer them in salted water or broth the next day until they’re fully cooked.

Variations

Make it spicy - Give the beans an extra kick with extra red pepper flakes, a diced Calabrian chili, or a spoonful of harissa.
Vegetarian option - Make this with vegetable stock instead of chicken stock and use rennet-free parmesan.
Dairy-free or vegan option - Use vegetable stock, swap the parmesan with nutritional yeast or dairy-free cheese, and replace the cream with full-fat coconut milk or cashew cream.
Add more protein - Stir in shredded chicken, browned Italian sausage crumbles, crispy bacon, or pancetta.

More add-in ideas - You can add sautéed mushrooms, chopped olives, artichoke hearts, or roasted red peppers. Or, to brighten things up, add a swirl of basil pesto or sun-dried tomato pesto just before serving.

Nutrition