One Pot Marry Me Butter Beans (30 minute recipe!)

For a quick, delicious and protein packed dinner make these One Pot Marry Me Butter Beans!

Made in under 30 minutes, this dish is packed with flavour.

Luscious butter beans are enveloped by a creamy sun-dried tomato sauce for the perfect comforting meal.

Just like these quick white beans, this butter bean recipe comes together easily in one pot and is the most simple dish to make for a cozy night in.

These beans are a riff on the classic marry me chicken recipe which is made with chicken breasts. Here we’re using the same cozy flavours including sun-dried tomatoes and switching up the protein.

why you’ll love these one pot butter beans

• Packed with 19g protein per serving!
• Easily make this recipe in 30 minutes for the perfect quick weeknight meal.
• A perfect dish to make for guests on the weekend too!
• A delicious meat-free meal to hit your meatless Monday goals.
• This meal is a great gluten-free option for weeknight dinners.

Ingredients needed to make this one pot recipe

Olive oil: use olive oil to start the recipe or substitute with oil from the jar of sundried tomatoes for more flavour!

Shallot: 1 shallot or 1/4 cup diced onion to start building flavour in the recipe

Seasonings: garlic cloves, dried oregano, chili or red pepper flakes, salt and black pepper

Sundried tomatoes: are the base for the marry me butter beans sauce so don’t forget these!

Fresh tomatoes: baby tomatoes add a dose of flavour and freshness to this meal

Milk: I like the creaminess of whole milk in this recipe; it’s just enough to make the sauce silky smooth

Broth: use vegetable broth or vegetable stock for this recipe or chicken stock or broth if that’s all you have on hand

Butter beans: butter beans (also called lima beans) are key for this recipe; however, you can use cannellini beans too in a pinch

Spinach: add a dose of greens to this meal with spinach

Cheese: parmesan cheese gives flavour to the sundried tomato sauce and shredded mozzarella cheese is the best cheesy topping

Fresh herbs: top the finished marry me butter beans with fresh basil or fresh parsley

Step by step process to make these marry me beans

Step 1: Heat oil in a high-sided large skillet or frying pan over medium heat. When the pan is hot, add the shallot and a pinch of salt and pepper. Cook until the shallot is softened, about 3-5 minutes.

Step 2: Add the sundried tomatoes and baby tomatoes. Stir and cook for a couple of minutes, about 2-3.

Step 3: Add the minced garlic, dried oregano, chili flakes, salt and pepper and cook until fragrant, about 1 minute.

Step 4: Add the milk and broth to deglaze the pan, scraping the bottom to release any browned bits. Bring to a low simmer and once simmering, add in the rinsed beans.  Reduce heat to medium-low and cover the pan partially with a lid. Cook for about 5-7 minutes, stirring occasionally, until the beans are just tender and a creamy sauce has developed.

Step 5: Turn the heat to low and stir in the spinach and parmesan cheese. Cook for about 1-2 minutes and stir constantly to make sure the spinach is fully wilted. Taste and adjust the seasoning with more salt and pepper if desired. Remove the pan from the heat.

Step 6: Top with shredded mozzarella cheese and broil for 3-5 minutes until cheese is melted and bubbling.

Step 7: Serve immediately topped with fresh basil, a pinch chili flakes and more shredded parmesan cheese. Serve with some crusty bread for dipping if desired.

Expert tips

• While I love to enjoy these beans as the main course for dinner, you can add a scoop of quinoa or rice to your plate then top with the beans. Alternatively, serve with pasta of choice.
• To make this recipe dairy free or vegan I suggest trying a coconut cream or vegan cream / milk along with vegan cheeses to substitute for the milk and parmesan and mozzarella cheeses respectively.
• This recipe is best enjoyed the day you cook it. Keep leftovers in the fridge for up to 1-2 days in an airtight container. Warm up leftovers on the stove-top on medium-low heat, adding a bit of extra broth if needed to loosen up the sauce.
• If you want to make this recipe for meal prep lunches I suggest leaving the spinach out and packing it on the side. Stir the spinach into the beans after you have warmed them up to wilt it.

Common questions

What other types of beans would work in this recipe?
I love to use butter beans (lima beans) because of their creamy texture, however, cannellini or navy beans would also be delicious. Or, you could even make this recipe into marry me chickpeas using a can of chickpeas! I do not recommend using white kidney beans for this recipe.

What type of side salad can I serve with these beans?
I would stick with a simple green salad to serve alongside the marry me butter beans. My kale and brussels salad is light and easy to make, a perfect side salad to this recipe.

Can I use heavy cream instead of milk?
I use whole milk for this recipe which does create a creamy, smooth sauce. I find it gives just enough richness versus using a heavy cream. If you want to try heavy cream, you may want to add another 2-4 tbsp of vegetable broth just to help loosen up the sauce a bit as it cooks.

How to store these butter beans
This recipe is best enjoyed the day you cook it. Keep leftovers in the fridge for 1-2 days in an airtight container. Warm up leftovers on the stove-top on medium-low heat, adding a bit of extra broth if needed to loosen up the sauce. I do not recommend freezing this marry me beans recipe because of the milk in the sauce as it can become icy when frozen.

More one pot recipes to love from the blog:

One Pot Pasta Primavera (Quick 30 minute meal!)

Easy 30 Minute Pepperoni Pizza Gnocchi Skillet

One Pot Viral French Onion Pasta