Marry Me Butter Beans

Fall in love with Marry Me Butter Beans, a delicious vegetarian twist on the classic! 💍✨ Creamy, comforting, and packed with protein!

5 from 2 votes

Prep Time :15

Total Time :15

Servings : 2

Calories : 548kcal

1 tablespoon butter
3 cloves garlic
1 teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
½ cup (60 g) sun-dried tomatoes
1 tablespoon tomato paste
2 15-oz can (500 g) butter beans, drained & rinsed, 425 g cans
1 cup (240 ml) vegetable broth
½ cup (112 g) cottage cheese
½ cup (120 ml) soy milk, or milk of choice, opt for high-protein milk if possible
¼ cup (20 g) grated parmesan cheese
3 cups (90 g) baby spinach
2 tablespoon chopped fresh basil

Blend vegetable broth, cottage cheese, soy milk, and parmesan in a blender until smooth. Set aside.
Heat a skillet with butter. Add garlic and cook for 2 minutes until fragrant.
Add the Italian seasoning, black pepper, and red pepper flakes. Cook for another minute.
Stir in sun-dried tomatoes, tomato paste, and butter beans. Pour in blended mixture and bring to a gentle simmer. Add the spinach and cook for about 5 minutes, until warm and the spinach has wilted.
Stir in fresh basil and season to taste with salt and black pepper! Serve immediately on its own, with crusty bread, rice, or pasta.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove top, adding a splash of water to loosen the consistency if needed.
Vegan: If you would like to make a vegan Marry Me Butter Beans version, swap butter with olive oil, parmesan with 2 tablespoon nutritional yeast, and use ½ – 1 cup of coconut milk instead of cottage cheese and milk.