Tuscan “Marry Me” Butter Beans Recipe
This Tuscan “Marry Me” Butter Beans Recipe is a creamy, rustic, and flavor-packed Italian-inspired dish featuring tender butter beans simmered in a garlicky tomato-herb sauce with sun-dried tomatoes, rosemary, and a hint of balsamic. Comforting, elegant, and protein-rich — it’s a one-pot meal you’ll fall in love with at first bite.
Ingredients
- 2 cups dried butter beans or 3–4 cups cooked/canned, drained & rinsed
- 4 tbsp extra-virgin olive oil divided
- 1 medium yellow onion finely diced
- 2 medium shallots thinly sliced
- 6 garlic cloves minced or thinly sliced
- 1 large carrot diced small (optional)
- 2 celery stalks diced small (optional)
- 1 cup sun-dried tomatoes sliced (oil-packed or rehydrated)
- 1 14 oz can crushed tomatoes or 1 cup stock + 2 tbsp tomato paste
- 3 –4 cups low-sodium vegetable or chicken stock
- 1 tsp smoked paprika optional
- 1 tsp dried oregano
- 1 tsp crushed dried rosemary or 2 tsp fresh chopped
- 1 tsp sea salt to taste
- ½ tsp freshly ground black pepper
- ¼ tsp red pepper flakes optional
- 2 tbsp balsamic vinegar or lemon juice for finishing
- 3 tbsp mascarpone crème fraîche, or heavy cream (optional)
- ¼ cup chopped fresh parsley plus extra for garnish
- ¼ cup grated Pecorino Romano or Parmesan optional, for serving
- Drizzle of extra-virgin olive oil and flaky sea salt for finishing
Instructions
Step 1: Prepare the Beans
- If using dried butter beans, soak overnight in cold water, then drain and simmer until tender (about 45–60 minutes). Reserve 2–3 cups of the cooking liquid. If using canned, drain and rinse.
Step 2: Build the Flavor Base
- In a large Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add onion, shallot, carrot, and celery. Sauté for 8–10 minutes until soft and fragrant.
Step 3: Add Garlic and Tomatoes
- Stir in garlic and cook for 1 minute until aromatic. Add sun-dried tomatoes and sauté for another minute.
Step 4: Add Tomato Base and Seasonings
- Pour in crushed tomatoes (or tomato paste and stock). Stir in smoked paprika, oregano, rosemary, red pepper flakes, salt, and pepper. Let simmer for 2–3 minutes.
Step 5: Combine with Beans and Stock
- Add the cooked or canned beans and about 3 cups of stock (or reserved bean water). Bring to a gentle simmer. Adjust with more stock as needed.
Step 6: Simmer and Thicken
- Reduce heat to low and simmer for 20–30 minutes, stirring occasionally until thickened and flavorful. Taste and adjust seasoning.
Step 7: Make It Creamy (Optional)
- For a velvety texture, blend 1–2 cups of beans and stir back into the pot, or add mascarpone or cream for a luscious finish.
Step 8: Finish with Freshness
- Off the heat, stir in balsamic vinegar or lemon juice, fresh parsley, and the remaining tablespoon of olive oil.
Step 9: Serve and Garnish
- Ladle into bowls, drizzle with olive oil, sprinkle Pecorino or Parmesan, and finish with a pinch of flaky salt and extra parsley.
Notes
- Storage: Refrigerate in an airtight container for up to 4 days or freeze up to 3 months. Reheat gently with a splash of stock.
- Vegan Option: Skip cheese and mascarpone, and finish with olive oil and lemon for brightness.
- Add-ins: Try kale, spinach, or chard during the last few minutes of cooking. For extra protein, mix in cooked sausage or shredded chicken.
- Texture Tip: Blend part of the beans for a thicker, creamier consistency.
- Serving Idea: Perfect with crusty bread, over rice, or creamy polenta.