Marry Me Butter Beans

These “Marry Me” Butter Beans are a rich, comforting plant-based meal that comes together in under 30 minutes. Simmered in a smoky, creamy tomato sauce with spinach, garlic, and fresh basil, this recipe delivers that warm, cozy feeling we all crave—without any dairy or gluten. Whether you’re new to beans or already a fan, this dish might just win you over.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

• 1 tbsp oil (from the sun-dried tomato jar)
• 1 red onion, diced
• 2 garlic cloves, minced
• 5–6 sun-dried tomatoes (about 6 oz), finely diced
• 2 tbsp tomato paste
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp smoked paprika
• 2 tsp dried oregano
• 1 tsp cayenne chili powder (or a dash, to taste)
• Salt and pepper, to taste
• 1–1½ cups vegetable stock
• ¾ cup oat milk or plant-based cream
• 2 (15 oz) cans butter beans, drained
• 2–3 cups spinach, chopped
• 1 handful fresh basil, shredded

Instructions:

1. In a large skillet or saucepan, heat oil over medium heat. Add the diced red onion and sauté for 7–8 minutes until soft.
2. Add garlic and cook for 1 minute, then stir in sun-dried tomatoes and tomato paste.
3. Add garlic powder, onion powder, paprika, oregano, cayenne, salt, and pepper. Stir to coat the mixture evenly.
4. Pour in the vegetable stock and butter beans. Stir to combine and let simmer on low for 5–10 minutes until slightly thickened.
5. Add chopped spinach and cook until wilted.
6. Swirl in the oat milk or plant-based cream and shredded basil. Taste and adjust seasonings before serving.

Recipe Notes:

1. Cream Swap: Use full-fat coconut milk or cashew cream in place of oat milk for a richer sauce.
2. Serve With: Crusty gluten-free bread, roasted potatoes, or a big green salad.
3. Storage: Keeps well in the fridge for 3–4 days and makes great leftovers.

Recipe inspired by By The Forkful.

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