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Bean Casserole Recipes Tuscan Marry Me Butter Beans

I make this on quiet weeknights when I want comfort without fuss. Bean Casserole Recipes fit that mood so well, and these creamy butter beans warm the room fast. Sun dried tomato, garlic, and a rich swirl of cream cling to every bean. I grab a hunk of bread, swipe the pan clean, and wonder why I ever made anything else. We borrow the heart of tuscan recipes for this pan. Think bright tomato, sweet basil, gentle heat, and a little parmesan snow. I toss in greens for bite and call it dinner. If you love a good tuscan kale recipe or crave the cozy pull of a tuscan chicken recipe but want a plant forward win, this checks every box and keeps the sink almost empty. Got pasta on the brain I do too. These beans play nice with tuscan pasta recipes and even a simple tuscan ravioli recipe. Use your favorite tuscan seasoning recipe and taste as you go. The sauce turns silky, the beans turn plush, and the kitchen smells like a tiny trattoria. We eat, we laugh, and the pan sits quiet with a glossy sheen that says we did good.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keywords: Bean Casserole Recipes, butter beans, creamy beans, marry me beans, tuscan chicken recipe, tuscan kale recipe, tuscan pasta recipes, tuscan ravioli recipe, tuscan recipes, tuscan seasoning recipe
Servings: 4 servings
Author: Linda

Ingredients

For the Beans

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 small shallot finely chopped
  • 1 3 cup sun dried tomatoes in oil chopped and drained
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 2 teaspoon red pepper flakes
  • 1 2 teaspoon smoked paprika
  • 2 cans butter beans drained and rinsed 15 ounces each
  • 3 4 cup vegetable broth
  • 1 cup heavy cream or coconut cream
  • 1 2 cup grated parmesan plus more for serving
  • 1 cup chopped baby spinach or torn tuscan kale
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

For Serving

  • Fresh basil torn
  • Crusty bread or cooked pasta
  • Extra parmesan

Instructions

For the Beans

  1. Warm olive oil in a large skillet on medium heat. Add garlic and shallot. Cook until soft and fragrant about two minutes.
  2. Stir in sun dried tomatoes and tomato paste. Cook one minute to wake the flavors.
  3. Sprinkle in oregano red pepper flakes and smoked paprika. Stir well.
  4. Add butter beans and broth. Simmer until the liquid softens the beans about five minutes.
  5. Pour in cream and add parmesan. Stir as the sauce turns glossy and thick.
  6. Fold in spinach or kale until just wilted. Squeeze in lemon juice. Season with salt and pepper.
  7. If the sauce feels tight splash in more broth. If it feels loose simmer another minute.

To Serve

  1. Top with basil and more parmesan. Spoon into bowls with bread or toss with hot pasta.

Notes

Use coconut cream and skip parmesan for a dairy free version. Add sauteed mushrooms for a meaty vibe. Leftovers keep well for three days in the fridge. Reheat on low and thin with a splash of broth. For extra greens stir in more kale or spinach at the end.