Can I use dried beans instead of canned?

Absolutely! Just cook them ahead of time until tender. Canned beans are quicker, but dried beans bring a slightly deeper flavor.

How long does this keep in the fridge?

Store leftovers in an airtight container for up to 4 days. The flavors actually get even better overnight.

Warm it gently on the stove with a splash of broth to bring back the creamy texture. Microwave works too—just stir halfway through.

Can I make it dairy-free?

Yes! Swap the butter for a plant-based alternative and skip the Parmesan (or use a vegan version). Still delicious.

Is this recipe spicy?

Not really. The red pepper flakes add a mild warmth, but you can adjust to your taste—or leave them out entirely.

Tuscan Marry Me Butter Beans Recipe

Name: Tuscan Marry Me Butter Beans Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 4 cloves garlic, minced; 1/4 cup sun-dried tomatoes, chopped; 2 cans (15 oz each) cannellini beans, drained and rinsed; 1/2 cup vegetable or chicken broth; 4 tbsp unsalted butter; 1/4 cup fresh parsley, chopped; 2 tbsp fresh basil, chopped; 1/4 cup grated Parmesan cheese; 1/2 tsp red pepper flakes; 1 tbsp lemon juice; Salt and black pepper, to taste

Description

Tuscan Marry Me Butter Beans Recipe is a rich, creamy, and comforting dish made with tender cannellini beans simmered in a garlic butter sauce with sun-dried tomatoes, fresh herbs, and Parmesan. Ready in just 25 minutes, it’s perfect for a quick weeknight dinner or a cozy side dish that feels gourmet without the effort.

Ingredients

Scale

2 tbsp olive oil
4 cloves garlic, minced
1/4 cup sun-dried tomatoes, chopped
2 cans (15 oz each) cannellini beans, drained and rinsed
1/2 cup vegetable or chicken broth
4 tbsp unsalted butter
1/4 cup fresh parsley, chopped
2 tbsp fresh basil, chopped
1/4 cup grated Parmesan cheese
1/2 tsp red pepper flakes
1 tbsp lemon juice
Salt and black pepper, to taste

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Instructions

Heat olive oil in a large skillet over medium heat until shimmering.
Add minced garlic and cook for 1–2 minutes until fragrant.
Stir in sun-dried tomatoes and cook for another minute.
Add cannellini beans and gently stir to combine.
Pour in broth and bring to a gentle simmer for 5–7 minutes.
Reduce heat to low and add butter one tablespoon at a time, stirring until melted.
Stir in parsley, basil, and red pepper flakes.
Add Parmesan cheese and stir until melted and creamy.
Season with lemon juice, salt, and black pepper to taste.
Serve hot, garnished with extra herbs if desired.

Notes

Reserve a bit of bean liquid to thicken the sauce if needed.

Store leftovers in the refrigerator for up to 4 days.

Reheat gently with a splash of broth to restore creaminess.

Add spinach or kale for an extra veggie boost.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish, Side Dish
Method: Stovetop
Cuisine: Italian, Mediterranean

Nutrition

Serving Size: 1 portion
Calories: 285 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 16 g
Saturated Fat: 7 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 25 mg