Description
These Marry Me Beans feature tender white beans simmered in a creamy Tuscan sauce made with garlic, juicy cherry tomatoes, sun-dried tomatoes, herbs, parmesan cheese, and cream. It’s a flavorful one-pot vegetarian comfort dish that tastes delicious served with crusty bread, rice, pasta, or a simple green salad.
Ingredients
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- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely diced
- 4-5 garlic cloves, finely minced or pressed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt, or more to taste
- 1/4 teaspoon red pepper flakes, or more to taste (optional)
- 1/8 teaspoon freshly ground black pepper, or to taste
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1-2 cups baby spinach, roughly chopped (depending on how much spinach you like)
- 1 cup heavy cream
- 1/2 cup vegetable broth (or water)
- 2 (15-oz) cans cannellini beans (or navy beans), drained and rinsed
- 1/2 cup freshly grated Parmgiano-Reggiano
- 2 tablespoons fresh chopped basil leaves (or flat-leaf parsley)
Instructions
- Heat the oil in a large skillet over medium heat. Add the onions and cook for 5 to 7 minutes, or until softened.
- Add the garlic, dried oregano, dried basil, dried thyme leaves, smoked paprika, salt, red pepper flakes (if using), and freshly ground black pepper, and cook for 1 minute, stirring often.
- Add the cherry tomatoes and let cook, stirring occasionally for 3 to 5 minutes, or until they soften and start to release their juices.
- Add the sun-dried tomatoes and spinach. Cook until the spinach has wilted, about 1 to 2 minutes, stirring often.
- Add the heavy cream, ½ cup vegetable broth (or water if using), beans, and parmesan cheese. Stir together to melt the cheese. Reduce the heat and bring to a low simmer. Let cook for 3 to 5 minutes, or until heated through, stirring occasionally.
- Stir in the fresh basil or parsley. Taste and adjust the salt if necessary. Add more vegetable broth or water if desired for a looser consistency. Serve with crusty bread, garlic toast, pasta, or jasmine or basmati rice.
- Optional step to make 1 garlic toast: Toast 1 large slice of bread (I like sourdough) until golden brown. Rub a raw peeled garlic clove back and forth firmly over the surface of the warm toast. Lightly drizzle or brush the toast with 1-2 teaspoons of extra virgin olive oil or salted butter. Sprinkle with flaky sea salt if desired.
Notes
- TIP: This recipe comes together quickly, so I highly recommend having all your ingredients prepped and ready to go before you start cooking.
- Leftovers? Let it cool, then transfer it to an airtight container and store in the fridge for up to 3 days.
- Can I make marry me beans ahead of time? Yes, absolutely! This can be a great make-ahead meal. After cooking the recipe, let it cool before transferring it to an airtight container and storing in the fridge.
- How to reheat: The best way to reheat marry me beans is in a saucepan on the stove over medium-low heat until warmed through. The sauce will naturally thicken after sitting in the fridge, so I recommend adding a splash of water or vegetable broth while reheating until you’ve reached your desired consistency.
- Beans: You can use cannellini beans, navy beans, butter beans, or chickpeas (garbanzo beans) if you wish.
- Cherry tomato substitute: You can substitute with grape tomatoes, a small can of cherry tomatoes, or finely diced tomatoes if you prefer. Aurora brand has good canned cherry tomatoes if you can find them.
- This recipe is adapted from Delish Best Creamy Tuscan White Bean Skillet.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian