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Handheld photo of a shallow dark grey bowl containing Marry Me Butter Beans in a thick sunset-orange cream sauce.

Marry Me Butter Beans in a Creamy Sun-Dried Tomato Sauce

Tender butter beans simmered in a thick, sunset-orange cream sauce with sun-dried tomatoes, garlic, and parmesan. This easy 20-minute vegetarian meal is the ultimate comfort food for busy weeknights.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Lunch, Main Course
Cuisine: American, Tuscan-inspired
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cans (15oz/425g) Butter Beans Drained and rinsed
  • 1/2 cup (60g) Sun-dried tomatoes Oil-packed, chopped
  • 1 cup (240ml) Heavy cream Full fat for best results
  • 1/2 cup (120ml) Vegetable broth
  • 4 cloves Garlic Minced
  • 1/2 cup (45g) Parmesan cheese Grated
  • 1 tsp (2g) Red chili flakes Adjust to taste
  • 1 tbsp (15ml) Olive oil Can use oil from tomato jar
  • 1/2 cup Fresh basil leaves For garnish

Equipment

  • 1 Large Skillet Heavy-bottomed preferred
  • 1 Chef's knife
  • 1 Microplane For grating parmesan

Instructions
 

Prepare the Base
  1. Heat oil in a large skillet over medium heat. Add garlic and sun-dried tomatoes, sautéing for 2 minutes until fragrant.
  2. Add chili flakes and vegetable broth. Simmer for 2 minutes until liquid reduces slightly.
Build the Sauce
  1. Stir in heavy cream and bring to a gentle simmer. The sauce should turn a glossy sunset-orange.
  2. Add rinsed butter beans and simmer for 5-7 minutes until the sauce thickens and coats the beans.
Finish and Serve
  1. Stir in the parmesan cheese until melted. Turn off heat and season with salt and pepper.
  2. Serve in a shallow dark grey bowl topped with fresh basil, more parmesan, and chili flakes.

Notes

Always rinse your beans to ensure a clean flavor.
Use full-fat heavy cream to prevent the sauce from breaking.
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