How I Discovered (and Fell For) This Recipe

Alright, picture this: it’s a Tuesday, fridge is looking a little sad except for a can of butter beans, a somewhat wilted bunch of spinach, and my eternal optimism. I needed something filling after a long day that involved stepping in a puddle and missing my bus (rough start, excellent ending). I whipped up what I now lovingly call Creamy Tuscan Marry Me Butter Beans. It’s sort of a kitchen sink situation gone very, very right. Now, I make this whenever I need a mood boost—or when I’m craving something warm and luxurious without the whole day-in-the-kitchen situation. If I’m honest, the name is a bit silly, but you know, folks love a recipe with a story. And honestly? After one bite, you’ll be tempted to propose, too.

Why You’ll Love This (Trust Me, It’s a Keeper)

I make this when I want to wow my friends (but secretly can’t be bothered with fancy stuff), or when my family needs a little comfort food pick-me-up. It’s become my ‘what’s-for-dinner’ superhero. My husband still claims he fell in love with me all over again after the second helping (though he says that about my banana bread too, so who knows). Even my teen who side-eyes most greens will devour it straight from the pot, and honestly, spinach haters don’t notice it under all that creamy, garlicky sauce. And if you’ve ever battled with asking yourself, “Do I really want to dirty another pan for” one extra step? I get you. This one’s all done in just one—not bad for a Tuesday, right?

What You Need (and What’s Totally Optional)

2 tablespoons olive oil (sometimes I swap in butter if I’ve run out—don’t tell my Italian friends)
1 small onion, finely chopped (red, white, or even shallots if you’re feeling posh)
4 cloves garlic, minced (or a big spoon of that jarred stuff when you’re tired, which is fine by me)
1/2 teaspoon crushed red pepper flakes (skip it if spice isn’t your thing or the kids are around)
2 x 400g cans butter beans, drained and rinsed (lima beans work in a pinch, or my gran swore by cannellini)
100g sun-dried tomatoes, chopped (oil-packed is tastier, but honestly any kind will do)
1 small bunch of spinach, torn up roughly (kale is good too—just cook it longer)
200ml pouring cream (double cream if you want to pull out the big guns—or coconut cream if you’re dairy-free, though it’s a bit different)
50g grated Parmesan (pecorino if you’ve got it, otherwise that shakey green can is a secret weapon too)
Sea salt and black pepper, to taste (I always forget the pepper at first, then remember halfway through)
Fresh basil or parsley to finish, if you remember (I forget half the time and it’s still brilliant)

How It’s Done (Plus a Few Sidetracks)

Heat the olive oil in a biggish pan over medium—sometimes I use my heavy enameled Dutch oven because it just feels right. Add the onion, stir around till soft. No medals given for finely chopping here; nobody will notice. I usually take this time to sneak a taste of last night’s dessert…totally optional step.
Throw in the garlic and chili flakes (if using) and let them sizzle until fragrant—but don’t wander off or it’ll burn and you’ll have to start again. Been there.
Toss in your butter beans, sun-dried tomatoes, and a pinch of salt. Stir to coat the beans in oily, garlicky goodness. If things seem a smidge dry, splash in a bit more oil.
Now, tumble in the spinach. Don’t worry if the pan looks overfull—it’ll wilt down fast. Actually, I find it works better if you add it in batches, but sometimes I just pile it in and shove things around.
Once the spinach is wilted and everything is mingling happily, pour in the cream and bring it up to a gentle bubble. Not a wild boil—just a lazy simmer. This is where things look a bit odd for approximately 30 seconds, which is totally normal.
Grate in half the cheese, stir, and watch the sauce get all thick and luscious. Taste and add more salt, pepper, and cheese if you’re feeling a bit decadent. I’ve definitely gone a bit heavy on cheese once or twice, no complaints from anyone.
Let everything cook together for another 4 or 5 minutes (longer if you’ve got kale), till the sauce hugs the beans. If it gets too thick, a glug of water or a splash of veg stock sorts things right out.
Spoon into bowls, top with extra Parmesan and a scatter of basil if you’re trying to impress. Or just dig in straight away—the beans don’t judge.

Notes (A Few Lessons the Hard Way)

Once, I let the garlic burn while answering a text—ruined the whole batch. Keep an eye out; this is the only bit that needs attention.
More spinach never hurts but don’t go overboard or it’ll start to taste like lawn clippings. Trust me, I got carried away once—nobody liked it except maybe my dog.
If you forget the Parmesan, it’s still seriously tasty—savory sun-dried tomatoes kind of steal the show anyway.

Variations I’ve Tested (and Not All Were Winners)

Swapped butter beans for chickpeas once—good, but not as creamy. Still, worth a shot if that’s what’s in your cupboard.
Traded spinach for arugula/rocket because I ran out; it was nice in a sharp, peppery sort of way but the kids weren’t fans.
I may have tried a smoked paprika twist, but it kinda bossed the other flavors around, so probably wouldn’t go there again (unless you like things a bit spicy and smoky, in which case, go wild).

About the Gear (But Don’t Stress)

If you’ve got a heavy-bottomed pan, fantastic. But I’ve made this in a battered old nonstick when visiting family, and it was just as tasty. No Dutch oven? Any big skillet will do; just use what you’ve got and don’t let equipment talk you out of dinner.

How to Store This Dish (If You Have Any Left)

Technically, you can pop leftovers in an airtight container in the fridge for 2 or 3 days—and I think the flavors deepen by day two. But, in my house, it rarely makes it overnight. One time I hid it at the back of the fridge just to prove a point…lasted twelve hours, tops.

What to Serve It With (Family Fixes and Traditions)

This absolutely begs for crusty bread to swoop up every bit—I prefer sourdough, my sis likes garlic naan (not very Tuscan, but who cares?). Sometimes I’ll pile it over rice or even stir through some cooked pasta for a ‘beans meet pasta’ cozy dinner. We once served it alongside a simple arugula salad; it was a good call, keeps things from feeling too heavy.

What I Learned the Hard Way (Pro-ish Tips)

I once tried to rush the spinach wilting stage and just ended up with chewy greens. Don’t be me—give it a minute or two extra if things look stubborn.
Cheese goes in last, mostly, unless you want weird clumps. (Learned that the slightly gross way.)
If you use coconut cream, it might split when reheated—doesn’t taste bad, just looks a bit off.

FAQ: Real Questions I Get (Or at Least, Pretend to)

Can I use dried beans instead of canned?: Oh, absolutely—just soak and cook them first! I only do it when I remember the day before, which isn’t often. Canned is my lifeline.
Is there a vegan version?: Yep! Use coconut cream and skip the cheese—or use a good vegan parmesan (I found some at The Vegan Kind—pretty solid stuff). Also, nutritional yeast sprinkled on top is, surprisingly, really good.
What kind of sun-dried tomatoes should I get?: Honestly, whatever’s easiest. I once bought some from Waitrose that were really posh, and another time just grabbed a jar at the corner shop. Both worked—just chop ‘em up small so nobody gets a mouthful of leathery tomato.
Can I make this ahead?: I do it often, usually earlier in the day. Just reheat gently and maybe add a splash of water if it looks too thick—go low and slow. But honestly, it’s at its best fresh.
Is it freezer friendly?: Sort of? It’ll freeze, but the sauce goes a bit less creamy. Not a disaster; just mix well after thawing, and add a little more cream if you can.

Random digression: one time I tried to make this at a friend’s weekend place and ended up using tinned lentils—don’t do it. Not the same; too mushy. Still edible, but more like bean porridge. Oh, and for extra inspiration, I love watching Anna Jones cook beans on YouTube—the way she treats vegetables is just magic, honestly.

Creamy Tuscan Marry Me Butter Beans for Cozy Dinners