![\"marry](\"https:\/\/cupofjo.com\/wp-content\/uploads\/2025\/05\/marrymebeans_2.jpeg\")
<\/a><\/div>\nOne evening last summer, I was lying on my bed, texting Instagram recipe posts to myself. This is my wind-down ritual after putting my daughter<\/a> to sleep: as soon as the sound machine goes on, I creep over to my own bedroom where I lie in silence for 10 minutes, idly browsing my Instagram discover page for the latest easy, one-pot recipes that I\u2019ll never actually make. If something looks good, I\u2019ll text it to myself as a reminder. But the truth is, most nights I\u2019m just too beat to try something new. Unless it looks really<\/em> good and really<\/em> easy, and I already have the ingredients, it\u2019s not going to happen.<\/p>\n But one fateful night last summer, I landed on something that checked all three boxes: Marry Me Butter Beans with Creamy Tuscan Sauce<\/a>. It was a basic bean dish made with mostly pantry ingredients and only 10 minutes of cooking time. I figured it was worth a shot, even if it wouldn\u2019t be as good as it looked on Instagram. And here\u2019s the wild part: it was. It was \u201cmarry me\u201d good. In fact, I am now pretty much married to this recipe. Over the past year, I\u2019ve made it, on average, twice a week. I make it so often that I buy the ingredients in bulk.<\/p>\n There are heaps of \u201cmarry me\u201d recipes out there (including the original Marry Me Chicken<\/a>, and its predecessor, Engagement Chicken<\/a>). But this is the one I keep coming back to. Most nights, I\u2019ll still lie on my bed texting recipe reels to myself (my discover page is half beans now \u2014 I love it). But this is the one I send to everyone else.<\/p>\n Marry Me Butter Beans With Creamy Tuscan Sauce<\/strong> 2 tbsp butter In a large saut\u00e9 pan or pot, heat butter, garlic, and seasonings over a low-medium heat for about 2 minutes, until the garlic is fragrant. Stir in sun-dried tomatoes, beans, and broth. (Sarah suggests 1\/2 cup of broth for a thicker sauce, or 1 cup for a thinner one \u2014 which may be best if you serve the beans over pasta or rice). Continue cooking on medium heat, uncovered, for 5 minutes.<\/p>\n Remove from heat and stir in spinach until it wilts (I add tons more than called for \u2014 a great way to add bulk and texture without altering the flavor). Then stir in cream, parmesan, and basil. Serve on its own with crusty bread, over rice, or with pasta.<\/p>\n Note #1:<\/strong> Depending on where you live, butter beans might be called large lima beans. In New York, where I live, it can be hard to find the BIG beans \u2014 and I never bother to hunt. I use cannellini beans, great northern beans, or whatever white beans are available.<\/p>\n Note #2:<\/strong> When cooking for myself, I omit the cheese and red pepper flakes because I\u2019m not a fan. I usually skip the basil, too, because I don\u2019t have it around. I also sometimes add a heavy splash of cream rather than measure a full cup. I say this because, though I encourage you to try Sarah\u2019s gorgeous recipe as written, I want you to know that even if you don\u2019t have everything on hand, it\u2019ll probably still be great!<\/p>\n Does anyone else have a viral dish that lived up to the hype? One of these nights I\u2019ll have to make something<\/em> else.<\/strong><\/p>\n P.S. Five ways to use a rotisserie chicken<\/a>, and the best strawberry snacking cake<\/a>.<\/p>\n<\/a><\/p>\n<\/p>\n
Recipe by Sarah Bond<\/a><\/p>\n
4 cloves garlic, minced (I press!)
1\/2 tsp each: salt, oregano, crushed red pepper flakes, and smoked paprika
1\/4 tsp black pepper
1\/2 cup sun-dried tomatoes, roughly chopped
2 15-oz cans butter beans (see note #1, below)
1\/2 cup to 1 cup vegetable broth
1 cup chopped spinach (or more)
1 cup heavy cream (or sub half & half, 236 mL)
1\/2 cup grated parmesan
2 tbsp fresh basil<\/p>\n