Marry Me Beans
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Creamy, garlicky Marry Me Beans are my answer to a cozy dinner when I only have about 20 minutes to spare. The tender cannellini beans simmer with garlic, sun-dried tomatoes, and herbs, then I mash a few right in the pot to thicken the sauce before finishing it with a little heavy cream and Parmesan. It’s an easy one-pot dinner that absolutely calls for plenty of crusty bread to scoop up that sauce!
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This recipe is a quick spin on Marry Me chicken, the popular Tuscan-inspired dish known for its creamy garlic, sun-dried tomato, Parmesan, and herb sauce. The playful name comes from the idea that the sauce is so delicious it might inspire a proposal. No promises there, but these beans are pretty easy to fall for too!
I use canned cannellini beans in this recipe because they’re naturally creamy and ready to go after a quick rinse. Then the oil from the sun-dried tomato jar gives the garlic and tomatoes a flavorful head start, and there’s no onion or tomato paste to chop or cook, which keeps things extra quick and easy! Once the beans and broth have thickened, I turn the heat to low before stirring in the cream and freshly grated Parmesan so they blend in smoothly. A squeeze of lemon at the end keeps the rich, savory sauce from tasting too heavy. It’s simple, cozy, weeknight-friendly, and seriously delicious!
Helpful Tips and Variations
- Try a different white bean. I like cannellini beans because they have a creamy texture but still hold their shape as the sauce simmers. Butter beans (also called lima beans), Great Northern beans, and navy beans will also work in the same amount, although the size and texture will vary slightly.
- Mash some of the beans for the creamiest skillet. I mash roughly one-third of the beans right in the skillet, but you can mash a little more or less depending on your preferred texture. Mashing releases some of their starch, naturally thickening the broth without flour or cornstarch.
- Lower the heat before adding the dairy. Stir in the heavy cream and Parmesan over low heat to avoid the dairy from splitting and the cheese from clumping. I also prefer freshly grated Parmesan in these Marry Me white beans because it melts more smoothly than pre-shredded cheese (which often contains anti-caking ingredients).
- Adjust the sauce consistency as needed. The sauce will thicken a little more as the beans sit. If it becomes too thick or pasty, stir in an additional 1 tablespoon of broth at a time. If it looks too thin before adding the dairy, let it simmer gently for another minute or mash a few more beans.
- Want to make it dairy-free or vegan? Because I only use a small amount of heavy cream, full-fat canned coconut milk should be an easy 1:1 swap. This is the dairy-free swap we recommend in our Marry Me chicken soup recipe, too! Also use vegetable broth and swap the Parmesan for your favorite dairy-free or vegan Parmesan. Nutritional yeast should also work, but I’d start with 2 tablespoons and add more to taste since its flavor is more concentrated.
Marry Me Beans
Equipment
- Medium Pot or Skillet
Ingredients
- 1 Tbsp sun-dried tomato oil, plus more for serving, (see notes)
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, chopped
- 2 15 oz. cans cannellini beans, rinsed and drained, (see notes)
- ½ cup vegetable broth, (or chicken broth)
- ½ tsp dried thyme
- ¼ tsp dried oregano
- ¼ tsp onion powder
- ¼ tsp red pepper flakes
- ¼ tsp coarse salt
- ¼ tsp black pepper
- 2 Tbsp heavy cream
- ⅓ cup freshly grated Parmesan cheese, plus more for serving
- 2 tsp fresh lemon juice
- chopped fresh basil or parsley, for garnish
- crusty bread, for serving
Instructions
- Heat the oil in a medium pot or nonstick skillet over medium heat. Once shimmering, add the garlic and cook until fragrant, about 20 seconds.
- Add the chopped sun-dried tomatoes and give it a stir. Add the beans, broth, and stir in all the seasonings.
- Bring the mixture to a gentle bubble and let simmer for a few minutes. Then roughly mash a bit of the beans for a creamier texture.
- Reduce heat to low and add the cream, Parmesan cheese, and lemon juice. Stir until the cheese is melted. Give it a taste and adjust seasonings, if needed.
- Top with a drizzle of additional sun-dried tomato oil, more Parmesan, and fresh chopped basil or parsley. Serve with crusty bread and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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How to Make Marry Me Beans Step by Step
Gather all of your ingredients.
Sauté the garlic and tomatoes: Heat 1 Tbsp sun-dried tomato oil in a medium pot or nonstick skillet over medium heat. Once the oil is shimmering, add 4 minced garlic cloves and cook for about 20 seconds, stirring constantly. Stir in ⅓ cup chopped sun-dried tomatoes as soon as the garlic smells fragrant. Don’t let the garlic brown, as browned or burnt garlic can taste bitter.
Add the beans, broth, and seasonings: Add two 15 oz. cans cannellini beans (rinsed and drained), ½ cup chicken or vegetable broth, ½ tsp dried thyme, ¼ tsp dried oregano, ¼ tsp onion powder, ¼ tsp red pepper flakes, ¼ tsp coarse salt, and ¼ tsp black pepper. Stir gently to combine without breaking up the beans.
Simmer and mash the beans: Bring the mixture to a gentle simmer and cook for a few minutes, stirring occasionally, until the beans are heated through. Look for small, steady bubbles rather than a rapid boil, which can make the beans mushy and evaporate the broth too quickly. Mash roughly one-third of the beans against the side or bottom of the pan, then stir them into the broth to create a thicker, creamier sauce.
Finish the creamy sauce: Reduce the heat to low and stir in 2 Tbsp heavy cream, ⅓ cup freshly grated Parmesan, and 2 tsp fresh lemon juice. Continue stirring gently until the Parmesan has melted and the sauce is smooth. Don’t let the sauce boil after adding the dairy to avoid it from splitting or becoming grainy.
Now taste and adjust the salt, pepper, red pepper flakes, or lemon juice as needed.
Garnish and serve: Remove the skillet from the heat, drizzle with additional sun-dried tomato oil, and top with extra Parmesan and chopped fresh basil or parsley. Serve warm with plenty of crusty bread for scooping. Enjoy!
Serving Suggestions
Thick slices of crusty bread are my first choice for serving with these Marry Me beans because you’ll want something to scoop up all the creamy sauce. However, a warm batch of garlic bread would be even better! Spoon the beans into bowls, then finish each serving with a drizzle of sun-dried tomato oil, extra Parmesan, and fresh basil or parsley. For a heartier meal, serve the beans over pasta, rice, creamy polenta, or a fluffy baked potato. A simple side salad or roasted broccoli also makes a fresh and easy addition to round out the meal. This recipe makes about three generous main-dish servings, but adding bread and a side can stretch it to four lighter portions.
Storing Leftovers
Allow the beans to cool, then transfer them to a shallow airtight container and refrigerate for up to 3-4 days. The mashed beans and Parmesan will continue to thicken the sauce as it chills, so don’t worry if it looks much thicker the next day.
Reheating
Reheat the beans gently in a saucepan over low heat, stirring occasionally until hot throughout. Add a splash of broth or water as needed to loosen the sauce and return it to its original creamy consistency. You can also microwave individual portions in short intervals, stirring between each one so the beans heat evenly.
Freezing
I don’t recommend freezing these Marry Me white beans. Sauces made with cream and Parmesan can separate or become grainy after freezing and thawing.
More Tuscan-Inspired Recipes
- My Baked Tuscan Chicken Pasta combines penne, chicken, spinach, and plenty of cheese in a creamy sun-dried tomato sauce, and the dry pasta cooks right in the casserole dish!
- This 30-minute Tuscan Bean and Sausage Skillet makes a hearty one-pan dinner with Italian sausage, cannellini beans, spinach, and a creamy tomato broth.
- Pan-seared salmon is covered in a creamy garlic, Parmesan, cherry tomato, and spinach sauce in this easy Tuscan Butter Salmon.
- I make this One-Pot Tuscan Chicken Pasta when I’m craving chicken, penne, mushrooms, and sun-dried tomato pesto without a sink full of dishes!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
