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

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

Make these Marry Me Butter Beans for dinner in 30 minutes! Packed with flavour from a seasoned creamy tomato sauce, it's super satisfying.

Course dinner

Cuisine american-inspired

Keyword white beans

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 365kcal

Author Jess

Ingredients

• 2 tbsp olive oil (use the oil from the jar of sundried tomatoes for more flavour!)
• 1 shallot, diced (or 1/4 cup diced onion)
• 2/3 cup sundried tomatoes (packed in oil), finely chopped
• 1 cup halved baby tomatoes
• 3 garlic cloves, minced
• 1 1/2 tsp dried oregano
• 1/4 tsp chili flakes
• 1/2 tsp salt
• 1 cup whole milk
• 1/2 cup vegetable or chicken broth
• 2 398ml/14oz cans butter beans or cannellini beans, drained & rinsed
• 3 cups baby spinach or chopped kale
• 1/4 cup shredded parmesan cheese
• 1 1/4 cup shredded mozzarella cheese
• Garnishes: fresh basil or fresh parsley, grated parmesan cheese, chili flakes
• optional: 1/2 cup vegetable or chicken broth

Instructions

• 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.
• Add the sundried tomatoes and baby tomatoes. Stir and cook for a couple of minutes, about 2-3.
• Add the minced garlic, dried oregano, chili flakes, salt and pepper and cook until fragrant, about 1 minute. 
• 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.

  OPTIONAL: If you prefer more brothy beans, add up to 1/2 cup more vegetable or chicken broth and cook for 2 more minutes.
• Turn the heat to low and stir in the spinach and parmesan cheese. Cook for about 1-2 minutes, stirring to make sure the spinach is wilted. Taste and adjust the seasoning with more salt and pepper if desired. Remove the pan from the heat.
• Top with shredded mozzarella cheese and broil for 3-5 minutes until cheese is melted and bubbling.
• Serve immediately topped with fresh basil, a pinch chili flakes and more shredded parmesan cheese. Serve with some crusty bread for dipping if desired.

Notes

• If you can't find butter beans (lima beans), try using a smaller white bean like cannellini or navy beans.
• 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.
• This recipe is best enjoyed the day it's made or keep 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.

Nutrition

Calories: 365kcal | Carbohydrates: 27g | Protein: 19g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 39mg | Sodium: 1023mg | Potassium: 866mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2962IU | Vitamin C: 35mg | Calcium: 400mg | Iron: 4mg

The post One Pot Marry Me Butter Beans (30 minute recipe!) appeared first on Cooking in my Genes.

They’re super quick and don’t take a ton of ingredients to be tasty.

With a mix of protein, bright vegetables and an easy sauce this chicken stir fry is made for your dinner table!

Since having a baby last April, we’ve kept our dinner routine much simpler. And, we’ve fallen in love with stir fries again!

I admit when I was young I did not love stir fries. But now as an adult I appreciate how simple and delicious they can be! Stir fries are a time saver for weeknights because you can get the meal on the table super quick.

So, what simple ingredients are in this scrumptious stir fry?!

Ingredients in chicken broccoli stir fry

Vegetables: Bright and fresh broccoli and red peppers.

Protein: Ground chicken is quick and delicious in this recipe. You could also use ground turkey or your favourite plant-based protein.

Aromatics: Garlic and ginger help kickstart the flavour.

Sauce: A simple sauce of soy sauce, chili paste (or sriracha), brown sugar, water and corn starch brings all the flavours together.

Crunch: Chopped cashews are the best crunchy topping.

Grains or Noodles: Serve with quinoa, rice or noodles.

A stir fry is generally easy to make but here are my best tips to make the best stir fry every, single, time.

How to make the best stir fry

• Prep your ingredients first: once all ingredients are prepped it makes cooking super quick!
• Make sure your pan is hot (then add the oil): ensure the pan is hot so that the vegetables and meat cook quickly.
• Cook quickly in batches: start with the meat or vegetables, remove from the pan and once everything is cooked add all elements back to the pan with the sauce.
• Always use aromatics like garlic and ginger to enhance the flavour

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30 Minute Chicken Broccoli Stir Fry

A quick chicken stir fry packed with broccoli and peppers! Serve over rice, quinoa or noodles for a complete and easy weeknight meal.

Course dinner

Cuisine American

Keyword stir fry

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Jess

Ingredients

For the Stir Fry Sauce

• 1/3 cup soy sauce
• 1-2 tbsp chili paste or sriracha
• 1 tbsp brown sugar
• 1/4 cup water
• 1/2 tsp corn starch or flour

For the Stir Fry

• 2 tbsp extra virgin olive oil
• 2 cups broccoli florets
• 1 red bell pepper, chopped
• 1 lb ground chicken (or ground turkey) 450-500g
• salt and ground pepper
• 2 garlic cloves, minced or grated
• 1 inch ginger, minced or grated

For Serving

• 1/2 cup chopped cashews or peanuts

Instructions

• Make the stir fry sauce: Stir together soy sauce, 1-2 tbsp chili paste or sriracha (depending on how spicy you'd like it), brown sugar, water and corn starch (or flour). Set aside. *If you like your stir fry super-saucy, double the sauce recipe*
• To make the stir fry, heat a pan over medium-high heat. Once hot, add 1 tbsp olive oil, the broccoli florets, chopped red pepper and a pinch of salt and pepper. Cook, stirring frequently, for 5-7 minutes until vegetables are slightly tender but still have a bit of a bite. Remove vegetables to a bowl and set aside.
• Keep the pan hot and add 1 tbsp olive oil. Add the ground chicken and pinches of salt and pepper. Break up the meat as it cooks and cook until no longer pink.
• Once chicken is cooked, add the vegetables back in and the minced garlic and ginger. Cook for about a minute.
• Finally add in the stir fry sauce, stir and let simmer for 2 minutes. Taste and adjust seasoning with more salt and pepper if desired.
• Serve over quinoa, rice or noodles and wish chopped cashews.

I literally ate forkfuls of this stir fry right from the pan! The sauce has a nice hint of spice and the cashews add the most wonderful crunch.

The great thing about this chicken stir fry is it’s easy to edit based on your tastes.

If you’re out of broccoli, here are other veggies you can try instead

• green beans
• mushrooms
• brussels sprouts
• green peas

More quick dinner recipes to make from the blog:

Easy Healthy Baked Lemon Chicken

Quick White Beans with Tomatoes and Kale

One Pan Baked Chicken with Tomatoes & Oregano

Simple & Easy Turkey Tacos

I hope this simple chicken stir fry makes it way to your dinner table!

Until the next cooking adventure,
Jess

The post 30 Minute Chicken Broccoli Stir Fry appeared first on Cooking in my Genes.