Tuscan Marry Me Butter Beans (Print-Friendly Recipe)
Butter beans in a creamy Tuscan sauce with parmesan, sundried tomatoes, and kale. Rich, comforting vegetarian dish.
# Ingredients List:
→ Butter Beans
01 -
2 cans (15 oz each) butter beans, drained and rinsed
→ Sauce Base
02 -
2 tablespoons unsalted butter
03 -
4 garlic cloves, minced
04 -
1/2 cup sundried tomatoes, chopped
05 -
1 tablespoon tomato paste
06 -
2 tablespoons Tuscan Marry Me blend
07 -
1 teaspoon sea salt
08 -
1 cup heavy cream
09 -
1/2 cup vegetable stock
10 -
3 tablespoons white cooking wine
11 -
1/2 lemon, freshly squeezed
12 -
1 cup kale, chopped
13 -
1/2 cup freshly grated parmesan cheese, plus more for garnish
# How to Make It:
01 -
In a medium skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
02 -
Stir in Tuscan Marry Me blend and sea salt, mixing to combine. Add sundried tomatoes and tomato paste, stirring until well incorporated.
03 -
Lower heat to medium-low. Gradually pour in heavy cream, vegetable stock, lemon juice, and white cooking wine, stirring constantly. Allow mixture to bubble gently for 1–2 minutes.
04 -
Add in grated parmesan cheese and whisk until fully melted. Cook for 2–3 minutes, stirring, until sauce thickens.
05 -
Fold in chopped kale. Once incorporated, add drained butter beans. Let mixture simmer for 5–6 minutes, until beans are tender and can be gently mashed.
06 -
Remove from heat. Serve warm, garnished with additional parmesan cheese if desired.
# Extra Information:
01 -
Leftovers can be refrigerated in a sealed container for 3–4 days. Reheat gently with a splash of cream or stock to restore sauce consistency.
02 -
Spinach, broccolini, collard greens, or asparagus can be added for enhanced flavor and nutrition.
03 -
For a dairy-free version, substitute vegan butter, full-fat coconut milk, and dairy-free cheese or nutritional yeast for the parmesan.