Let Me Tell You About These Beans

If you've ever looked at a can of butter beans and thought, "What am I going to do with you?"—well, you’re not alone. The first time I tried to make something Tuscan-inspired with them, I thought I’d mess it up. But then again, how badly can you do with cream, sun-dried tomatoes, garlic, and a little kitchen jazz? (Worst case: you get a nice backup sandwich.) The funny thing is, this dish always reminds me of my cousin’s wedding in Florence. It rained sideways the whole time, and we ended up huddled together, eating some ridiculously creamy beans at a little trattoria, which was way cozier than the actual ceremony. So now, any time it pours down rain here, I whip this up and joke that I’m making weather-appropriate comfort food. Also: I once burned the garlic and had to start over, so don’t get too distracted by your phone... like I did!

Why This Is a Winner – At Least in My House!

I make these creamy Tuscan marry me butter beans whenever I can’t be fussed with complicated meals (which, honestly? That’s like three times a week). My family basically hovers over the pot, sneaking spoonfuls, which I pretend annoys me. These beans are lush, a bit tangy, and just hearty enough without being heavy. If you can’t face another sad salad or you’ve had enough pasta for a bit, this is dinner. Sometimes, though, I run out of fresh basil and just throw in some dried stuff instead—nobody’s called the food police on me yet. The only real frustration is not having leftovers for lunch the next day.

Here’s What You’ll Need (And a Few Honest Shortcuts)

2 cans (14oz/400g each) butter beans, drained and rinsed (can also use cannellini beans if that’s all you’ve got; I did once and actually, it was just as good!)
2 tablespoons olive oil
1 small onion, diced (my Nana swore by red onion, but any is fine—sometimes I just use shallots if they’re looking dodgy in the fridge)
3–4 garlic cloves, minced (or pre-chopped from a jar because time is, well, not on my side most evenings)
½ cup sun-dried tomatoes, sliced (oil-packed are easiest, but if you’ve got the dry kind, just soak them a bit)
1 teaspoon dried oregano (fresh is lovely, but who remembers?)
½ teaspoon red pepper flakes (optional, but I love a little kick)
1 cup vegetable broth (chicken works in a pinch—I do it all the time)
½ cup heavy cream (sometimes I get cheeky and use coconut cream for a vegan turn… it does make it a bit sweet, fyi)
⅓ cup grated parmesan (the fancy stuff if you have it, but truly, pre-grated is great—no judgement)
A big handful of fresh spinach
Salt and black pepper, to taste
Fresh basil, torn, to serve (or don’t, if you forget!)

How To Make It – A Not-Too-Fussy Walkthrough

In your favorite large skillet (I use a battered old non-stick—it’s stubborn like me), heat the olive oil over medium heat. Add the onions and cook until soft-ish, about 5 minutes. Don’t rush it; they need time to get sweet.
Drop in the garlic, sun-dried tomatoes, oregano, and the red pepper flakes. Give it all a stir and let the garlic get fragrant. If it goes a bit golden, you’re golden too. If it scorches… start again (I learned the hard way.)
Pour in the veg broth, scraping up any bits from the pan. This is where things might look kind of messy and thin—don’t panic.
Tip in the butter beans. Stir gently so they don’t smush—unless you like them smushy, in which case, have at it. Simmer for about 5-6 minutes.
Add the cream and parmesan. Stir until creamy and luscious. This is usually where I sneak a little spoonful, you know, for quality control.
Toss in the spinach and let it wilt. It always looks like too much, but the whole lot melts down to almost nothing. Season with salt and pepper. If it looks too thick, add a splash more broth or cream (or even a dash of water—shh, don’t tell).
Take off the heat, finish with fresh basil, and scoop generously into bowls.

What I’ve Learned (Sometimes the Hard Way)

I thought you had to use dried beans, soaked overnight, but honestly? Canned are just fine—nobody notices except my uncle, and he just likes to complain.
Sundried tomatoes add most of the magic here, but if you use the dry ones, soak them for a bit in hot water or broth so they don’t feel like chewy shoe leather.
If you double this recipe, use a really big pan or you’ll have beans all over the stovetop. Been there.

Things I’ve Tried (Not All Were Genius!)

I swapped out the spinach for kale once—it worked, but the cook time was much longer. On second thought, baby kale might be nicer.
Coconut cream instead of heavy cream. It was tasty but a bit tropical, which wasn’t the vibe I wanted. My partner loved it, though, so there’s that.
One time, I threw in a handful of peas. Wouldn’t really recommend unless you love peas (I do, but this isn’t that kind of recipe).

What If You Don’t Have Everything?

No skillet? I’ve used a saucepan in a pinch—just stir gently so you don’t mash the beans too much. No parmesan? Nutritional yeast is a decent sub, or just leave it out. Equipment-wise, I mean, you don’t need much.

Creamy Tuscan Marry Me Butter Beans (30-Minutes)

How to Keep Leftovers (If You Get That Far!)

Keep leftovers in a lidded container in the fridge. They’ll last for 2–3 days, but honestly, in my house, it never lasts more than a day! If it thickens up, just add a splash of broth before reheating. I think this tastes even richer on day two, weirdly enough.

What To Serve With – Or Just Eat Out of the Pan (No Shame)

This is excellent with a chunk of crusty bread for dunking (homemade or store-bought, no one’s judging). Sometimes I pile it on top of toast for a sort of very lazy bruschetta. Or go full Tuscan and serve with a zingy salad or some roast chicken on the side. My dad always insists on a generous crack of black pepper on top, right at the table.

Real-Life Pro Tips – Learned the Slightly Annoying Way

Don’t skip the simmer step after adding the beans. I once rushed this and regretted it because the flavors never quite settled in.
If the cream curdles, you probably had the heat too high. Take it easy—medium is plenty. And if your pan looks too crowded, split things up (I’m always too optimistic about pan size).

FAQs from Curious (and Hungry) People

Can I use dried beans? You can, but you have to soak and cook them first. I’ve done it—once. It’s a right faff. Canned is just easier!
Is this recipe actually Tuscan? Well, it’s inspired by Tuscan flavors, but I’m pretty sure no nonna in Florence makes it exactly like this. Still, tasty is tasty.
Can you freeze this? Sort of. The cream can get weird in the freezer but if you don’t mind a little texture change, go ahead. Just thaw gently. Otherwise, just halve the recipe if you don’t want leftovers.
How spicy is it? Up to you; add extra red pepper flakes if you’re brave, or none if you’re feeding spice-averse folks (I usually dial it back for kids—except when I forget… then there are complaints).
Where do you get sundried tomatoes? I get mine at the local market, but sometimes I order from The Spanish Table if I’m feeling posh. Any jarred kind works.

And, if you end up with a table full of empty bowls and happy people, then you’ve nailed it. Don’t bother with perfection, just cook with a bit of heart (and keep an eye on the garlic while you’re at it!).

Creamy Tuscan Marry Me Butter Beans (30-Minutes)