Easy Marry Me Beans

This velvety, taste-exploding butter bean creation has turned into my favorite dish when I want to wow guests without breaking a sweat. The mix of soft beans swimming in a rich tomato cream bath, finished with gooey cheese makes a meal that truly earns its "marry me" nickname.

I cooked these butter beans when a buddy dropped by for a casual meal, and the dish immediately triggered marriage proposal jokes. It's now become my go-to creation when I want something that seems fancy but isn't hard to make.

Ingredients

• Butter beans or cannellini beans: Give a silky foundation and hearty bulk that makes the dish satisfying
• Sundried tomatoes packed in oil: Add intense sweet-tart flavor and richness
• Fresh baby tomatoes: Bring fresh pop that cuts through the creaminess
• Whole milk: Makes the smooth, rich sauce without needing heavy cream
• Spinach or kale: Added last minute for nutrients and lovely green contrast
• Mozzarella and parmesan cheese: Make that can't-resist gooey topping and savory kick
• Dried oregano and chili flakes: Create deep flavor with barely any work

Step-by-Step Instructions

Sauté the Aromatics:

Warm olive oil in a big deep pan over medium heat until it shimmers. Toss in chopped shallot with a bit of salt and pepper, cooking 3-5 minutes until soft and see-through. This slow cooking brings out sweetness in the shallots that builds your flavor base.

Build the Tomato Base:

Throw in both sun-dried and fresh baby tomatoes, giving them a stir now and then for 2-3 minutes. The sundried ones start releasing their strong flavors while the fresh ones begin to soften and get juicy. This makes a wonderful taste contrast.

Add Seasonings:

Mix in crushed garlic, dried oregano, chili flakes, salt and pepper, stirring non-stop for about a minute. Don't let the garlic burn or it'll taste bitter. You'll know it's ready when the herbs and garlic smell amazing in the hot oil.

Create the Sauce:

Add milk and broth, using your spoon to scratch up any stuck bits from the pan bottom. Those browned pieces pack tons of flavor. Let it all warm until tiny bubbles just start popping up around the edges.

Cook the Beans:

Drop in the rinsed beans, lower heat to medium-low and partly cover the pan. Let everything mingle for 5-7 minutes, stirring sometimes. The beans soak up flavors while the sauce thickens a bit. Beans should feel tender but still hold their shape.

Finish the Base:

Turn down the heat and mix in spinach and parmesan until the greens wilt and cheese melts into sauce. This takes just 1-2 minutes. Give it a taste and add more salt and pepper if needed. The sauce should stick to your spoon when lifted.

Create the Cheesy Top:

Scatter mozzarella cheese all over the top and stick under the broiler for 3-5 minutes until golden and bubbly. Keep an eye on it since broilers can burn food fast. Look for some brown spots on the cheese for maximum yumminess.

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The sundried tomatoes are the hidden gem in this dish. My Italian grandma taught me to use the oil from the sundried tomato jar instead of plain olive oil for an extra punch of flavor that leaves people wondering what makes it taste so good.

Customizing Your Beans

This dish welcomes all kinds of changes based on what's in your kitchen. For a Greek twist, toss in some olives and crumbled feta instead of mozzarella. Want something meatier? Add Italian sausage or crispy pancetta before the beans go in. The creamy tomato base plays well with almost anything you can think of.

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Serving Suggestions

Though tasty by itself with crusty bread for mopping up sauce, these butter beans can work in many different meals. Put them over polenta for a cozy Italian dinner, mix with pasta for a creamy baked dish, or pile onto toasted sourdough for a fancy breakfast. In summer, I love serving it cooled to room temp as part of an antipasto spread.

Storage and Reheating

Keep leftover beans in a sealed container in the fridge for up to 3 days. The flavors actually get better overnight, making this sometimes tastier the next day. When warming up, add a splash of broth or milk to thin the sauce since it gets much thicker when cold. Heat slowly on the stove instead of using the microwave for the best texture.

Frequently Asked Questions

→ Can other beans replace butter beans?

Absolutely, you can swap them out with white beans like navy beans or cannellini. They’ve got a similar soft texture that works perfectly.

→ What goes well with it?

This creamy dish pairs best with rice, pasta, quinoa, or crusty bread for dipping. Use your favorite sides to soak up the saucy goodness!

→ Any dairy-free alternatives?

Sure thing! Use almond or oat milk instead of regular milk and replace mozzarella and parmesan with nutritional yeast or skip them altogether.

→ How should I store leftovers?

Pop any extras into a sealed container and refrigerate for 1–2 days. Warm it back up on low heat with a splash of broth to freshen up the sauce.

→ Can I add extra protein?

Of course! Toss in shrimp, cooked sausage, or grilled chicken while the dish simmers for a heartier version.