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

5 from 1 vote

Course: dinner

Cuisine: american-inspired

Keyword: white beans

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings:

Calories: 365kcal

Author: Jess

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

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

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.
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.

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.

Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!