Beans on toast so good you'll want to put a ring on it! These Marry Me Butter Beans combine panfried butterbeans with a creamy Tuscan sauce featuring sundried tomatoes, wilted kale, and crisp, toasted sourdough bread. It's the ultimate quick and easy toast for dinner!
Fire up your toaster!
Ok, so I know that Marry Me recipes have been all the rage lately. Here on HNL we've already got Creamy Marry Me Chickpeas and protein-packed Marry Me Pasta with Cottage Cheese.
I felt it was time to add another Marry Me recipe to the family, and what better way than my favorite quick and easy meal—beans on toast.
This isn't any old beans on toast recipe, though. We're starting by crisping up some butter beans in a hot pan to get a bit of texture and color going. Then, we're going to wilt some Tuscan kale (I am a nutritionist, after all, I can't help myself with adding kale to things) and cook it down into our creamy Tuscan sauce with sundried tomatoes, cream, Parmesan, and basil.
The flavors are already like woah, but when you spoon this saucy, creamy, dreamy mixture over hot, buttery slices of freshly toasted sourdough, I mean, c'mon. You've got carbs and beans and greens, and a delicious meal that's ready in under 20 minutes. I'd put a ring on that, for sure.
Let's Make Marry Me Butter Beans together!
You'll find detailed instructions in the recipe card at the end of those post, but for now let's take a visual walkthrough together.
Step 1: sauté
Heat the butter and sundried tomato oil in a large heavy-bottomed skillet over medium-high heat.
Add the red onion, and sauté, stirring frequently, until slightly softened.
Add the garlic, dried thyme, red pepper flakes, and salt, and sauté for a minute more.
Step 2: add the butter beans
Add the butter beans—make sure they have been dried—and sauté with the spices until they are a light golden brown.
Step 3: wilt the kale
Add the sundried tomatoes, vegetable broth, and kale, and simmer, stirring frequently, until the kale has softened.
Step 4: add the cream
Add the heavy cream, Parmesan, and basil and stir to combine.
Reduce the heat to medium-low and simmer this mixture for about 5 minutes to allow the flavor to combine.
Step 5: serve
Season with freshly cracked black pepper, and serve over slices of toasted sourdough.
Marry Me Butter Beans on Toast - Under 20 minutes!
Ingredients
- 2 15-ounce cans butter beans drained and rinsed
- 1 Tablespoon butter
- 2 Tablespoons oil from the sundried tomatoes
- ¼ cup finely diced red onion
- 3 cloves garlic crushed
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes more if you like some heat
- ½ teaspoon salt
- ½ cup sundried tomatoes finely chopped
- 1 cup low-sodium vegetable broth
- 2 cups Tuscan kale finely sliced
- 1 cup heavy cream or half and half
- ½ cup parmesan freshly grated
- small handful of fresh basil leaves torn
- 4 large slices of toasted sourdough for serving
Instructions
- Drain the butter beans, rinse well in a mesh sieve, and then pat dry on a clean kitchen towel. It's important that the butter beans are quite dry so that they are able to toast up a bit in the pan.2 15-ounce cans butter beans
- Heat a large heavy-bottomed skillet over medium-high heat.
- Add the butter and sundried tomato oil.1 Tablespoon butter, 2 Tablespoons oil from the sundried tomatoes
- Add the red onion, and sauté, stirring frequently, until slightly softened.¼ cup finely diced red onion
- Add the garlic, dried thyme, red pepper flakes, and salt, and sauté for a minute more.3 cloves garlic , ½ teaspoon dried thyme, ¼ teaspoon red pepper flakes , ½ teaspoon salt
- Add the dried butter beans and sauté with the spices until they are a light golden brown.
- Add the sundried tomatoes, vegetable broth, and kale, and simmer, stirring frequently, until the kale has softened.½ cup sundried tomatoes , 1 cup low-sodium vegetable broth, 2 cups Tuscan kale
- Add the heavy cream, Parmesan, and basil and stir to combine.1 cup heavy cream , ½ cup parmesan, small handful of fresh basil leaves
- Reduce the heat to medium-low and simmer this mixture for about 5 minutes to allow the flavor to combine.
- Season with freshly cracked black pepper, and serve over slices of toasted sourdough.4 large slices of toasted sourdough
Notes
- Nutrition values are an estimate only
- Leftover Marry Me Butter Beans can be re-heated on the stovetop or in the microwave and served over fresh toast.
Dena says
This recipe is absolutely delicious! I used half & half vs cream, and a little extra broth to take the place of 1/3 of the half & half - less rich but still very tasty!! 😋
Katie Trant says
These sound like very tasty modifications, Dena! Glad you enjoyed this one.
Carol-Jean says
This recipe is pure genius! Highly recommend for deliciousness and ease. I made it last night and am eagerly anticipating leftovers today. The sourdough toast makes it extra good.
Notes: You may know butter beans as Lima beans. I cooked dried limas in the instant pot, but even at the shortest setting, they came out mushy, so I will cook them on the stovetop next time.
Katie Trant says
Hey Carol-Jean, I'm so glad you enjoyed this recipe as much as we do. And good to know that it worked out ok using milk instead of cream!
Michelle Porter says
It looks amazingly tasty but what are your thoughts about how I might reduce the fat -- particularly the saturated. I'm guessing the biggest challenge is the cream -- do you think a cashew or yogurt or tofu could be used to create a cream that would work?
Katie Trant says
Hey Michelle! I think subbing cashew or yogurt or tofu would turn this into a totally different recipe, so can't really comment on how it would turn out since I haven't tested it that way. I would recommend switching to a lighter cream, like half and half. There isn't a lot of cream for each serving, and the fat is necessary for absorbing the fat-soluble vitamins, like vitamin K from the kale.
Carol-Jean says
I made it with milk instead of cream, and it came out fine.
Alison says
I am a huge fan of the Marry Me Chickpeas so had to try these too. So easy and so good and the whole family loved it. This is a fail-proof dish - will definitely make it again.
Katie Trant says
So glad you enjoyed this recipe as much as we do, Alison!