Viral Marry Me Beans

These viral Marry Me Butter Beans are made with tender butter beans simmered in a rich, creamy Parmesan sauce with sun-dried tomatoes, garlic, and spinach. Everything comes together in one skillet in about 25 minutes, making it an easy meatless dinner that's packed with flavor. Serve the beans with crusty bread to soak up that delicious sauce, and you'll see why this recipe has become so popular!

Why You’ll Love These Marry Me Butter Beans

The viral Marry Me recipe trend has been everywhere, and I've been having fun trying different versions of it. I've already made Marry Me Chicken, Marry Me Salmon, and Marry Me Chicken Orzo, and they've all turned out delicious. I've always loved that creamy sun-dried tomato and Parmesan sauce, so I wanted to see how it would work with butter beans instead of meat. I used my Marry Me chicken recipe as a starting point and made a few adjustments to turn it into an easy, meatless dinner.

The butter beans turned out to be perfect for this! They're naturally creamy and soak up all that delicious sauce, then the sun-dried tomatoes, garlic, and Parmesan add so much flavor. I also love that this recipe uses canned beans, so it's a budget-friendly, pantry-friendly dinner that comes together in one skillet in about 25 minutes. I've found it filling enough to eat as a main dish, and my favorite way to serve it is with crusty bread to scoop up the extra sauce.

Ingredients

• 2 tbsps. unsalted butter
• 4 garlic cloves, minced
• ½ tsp. salt
• ½ tsp. dried oregano
• ½ tsp. crushed red pepper flakes
• ½ tsp. smoked paprika
• ¼ tsp. black pepper
• ½ cup sun-dried tomatoes, roughly chopped
• ½-1 cup vegetable broth
• 2 (15-oz.) cans butter beans, drained and rinsed
• 1 cup fresh spinach, chopped
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• 2 tbsps. fresh basil, chopped

Ingredient Notes That Make These Marry Me Beans Better

• Butter beans: I use two 15-ounce cans, drained and rinsed. Canned butter beans are already cooked, so they make this recipe incredibly quick. Cannellini beans are a good substitute if you can't find butter beans.
• Sun-dried tomatoes: I recommend using oil-packed sun-dried tomatoes, drained and roughly chopped. They're softer than dry-packed tomatoes and add a delicious, concentrated tomato flavor to the sauce.
• Vegetable broth: Start with ½ cup and add more as needed. I recommend low-sodium broth since the Parmesan and sun-dried tomatoes already add saltiness.
• Heavy cream: This gives the Marry Me sauce its rich, creamy consistency. Half-and-half can work for a lighter version, but the sauce won't be quite as thick.
• Parmesan cheese: Freshly grated Parmesan melts much more smoothly than pre-shredded cheese. For a strictly vegetarian version, use a Parmesan-style cheese made without animal rennet.
• Fresh spinach: Baby spinach works best. I like chopping it before adding it so it mixes evenly into the creamy sauce. You can also use chopped kale, but it'll need a few extra minutes to soften.

How to Make Marry Me Butter Beans

Step 1: Sauté the garlic and seasonings

Melt the butter in a large skillet over medium heat. Add the minced garlic, oregano, crushed red pepper flakes, smoked paprika, black pepper, and ¼ teaspoon of salt. Cook for about 1 minute, stirring frequently, until the garlic is fragrant. Be careful not to let it brown or burn.

Stir in the chopped sun-dried tomatoes and cook for another minute to release their flavor.

Step 2: Add the butter beans and broth

Add the drained and rinsed butter beans along with ½ cup of vegetable broth. Gently stir everything together until the beans are coated in the seasonings. Bring to a low simmer and cook uncovered for about 5 minutes, allowing the beans to absorb the flavors and the broth to reduce slightly.

Step 3: Add the spinach and cream

Reduce the heat to low and stir in the chopped spinach. Cook for 1–2 minutes, until the spinach wilts. Pour in the heavy cream and gently stir until everything is combined. Let the mixture warm through, but avoid bringing it to a boil.

Step 4: Make the creamy parmesan sauce

Gradually stir in the freshly grated Parmesan cheese until it melts into the cream and creates a smooth, creamy sauce. If the sauce is too thick, add a splash of vegetable broth until it reaches your desired consistency. I like keeping it thick enough to coat the beans but with plenty of sauce left for dipping bread.

Step 5: Finish and serve

Stir in the chopped fresh basil and taste the sauce. Add the remaining salt if needed, along with any additional seasonings to taste. Serve warm with crusty bread for dipping. This is also delicious spooned over rice or tossed with your favorite pasta!

My Expert Tips for the Best Marry Me Butter Beans

• Use a large, wide skillet. I recommend using a skillet with plenty of surface area rather than a deep saucepan. This helps the broth reduce more evenly and gives the beans room to cook without being crowded together.
• Mash a few beans to thicken the sauce. If you want an even creamier sauce, use the back of a spoon to mash a small handful of butter beans against the side of the skillet. Their natural starch helps thicken the sauce without adding flour or cornstarch.
• Be gentle with the beans. Canned butter beans are already soft, and they can break apart if you stir them too aggressively. I recommend gently folding everything together with a silicone spatula to keep most of the beans intact.
• Make sure the spinach is dry. If you're using freshly washed spinach, give it a good shake or pat it dry before adding it. Excess water can thin out the creamy Parmesan sauce.
• Add a squeeze of lemon at the end. This is optional, but I love how a little fresh lemon juice cuts through the richness of the cream and Parmesan. Start with a small squeeze, taste, and add more if needed. It helps balance the sauce without making it taste lemony.

Make Ahead and Storage Tips

• Make ahead: You can make these Marry Me Butter Beans 1–2 days in advance and store them in the refrigerator. The beans will absorb some of the creamy sauce as they sit, so I recommend adding a splash of vegetable broth when reheating. Save the fresh basil for just before serving for the best flavor.
• In the fridge: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Let the beans cool slightly, then refrigerate them within 2 hours of cooking.
• In the freezer: You can freeze the butter beans for up to 2 months, although I prefer them fresh since cream-based sauces can separate after thawing. Thaw overnight in the refrigerator before reheating.
• To reheat: Warm the beans in a skillet over medium-low heat, stirring occasionally and adding a splash of broth or cream to loosen the sauce. Heat until they're thoroughly warmed through. You can also microwave individual portions in 30-second intervals, stirring between each.

Marry Me Butter Beans FAQs

What are Marry Me Butter Beans?

Marry Me Butter Beans are a meatless version of the viral Marry Me Chicken recipe. They combine tender butter beans with a creamy garlic-Parmesan sauce, sun-dried tomatoes, spinach, and Italian-inspired seasonings. The name comes from the popular Marry Me sauce, which is known for its rich, savory flavor. This version makes an easy one-pan dinner in about 25 minutes.

Are butter beans and lima beans the same thing?

Yes! Butter beans and lima beans are different names for the same type of bean. They're especially popular in Southern cooking, where larger, cream-colored lima beans are often called butter beans. I recommend using the large white butter beans for this recipe because they have a soft, creamy texture that works perfectly with the Parmesan sauce.

Can I use dried butter beans instead of canned?

Absolutely! You'll just need to cook the dried butter beans until they're completely tender before adding them to the skillet. This recipe uses two 15-ounce cans of butter beans, which is approximately 3 cups of drained, cooked beans. Using canned beans saves a lot of time, but dried beans work just as well once they're fully cooked.

Are Marry Me Butter Beans vegetarian?

They can be! This recipe doesn't contain meat and uses vegetable broth, but traditional Parmesan cheese is made with animal rennet. If you're making these butter beans for someone who follows a strict vegetarian diet, use a Parmesan-style cheese made with microbial or vegetarian rennet.

Can you make Marry Me Butter Beans vegan?

Yes! Replace the butter with vegan butter, the heavy cream with an unsweetened plant-based cooking cream, and the Parmesan with a dairy-free alternative. I recommend using a creamy oat- or cashew-based cooking cream for a flavor closest to the original. Keep in mind that the sauce may have a slightly different consistency.

Are Marry Me Butter Beans spicy?

These butter beans have a little heat from the crushed red pepper flakes, but they're not overly spicy. If you prefer a milder sauce, reduce the red pepper flakes to ¼ teaspoon or leave them out entirely. For spicier butter beans, add extra red pepper flakes or a drizzle of chili oil before serving.

What do you serve with Marry Me Butter Beans?

My favorite way to serve these creamy butter beans is with toasted sourdough or garlic bread to soak up the Parmesan sauce. They're also delicious over white rice, creamy mashed potatoes, or pasta. If you're serving them as a side dish, pair them with roasted vegetables or a simple green salad to balance out the richness.

More Viral Dinner Recipes to Try Next

• Swim queso chicken and rice
• Beef broth bowls
• Cheesecloth turkey
• Mongolian beef and noodles
• Seafood pot pie