Marry Me Beans

This dish has everything you want in a comforting, satisfying dinner—rich, creamy, and packed with flavor. Inspired by the viral “Marry Me Chicken” recipe, this version swaps out the chicken for white beans, giving you a creamy texture and plant-based protein that will have everyone at the table swooning. Whether you serve it with crusty bread, pasta, or roasted veggies, it’s bound to become a regular rotation in your meal plan.

“Cream of Bean”

Using a blended portion of the beans in this recipe not only thickens the sauce but also adds a luxurious, velvety texture without the need for heavy cream. This “cream of bean” method works by pureeing a portion of the beans (great northern beans work especially well here) and incorporating them into the dish. The result is a naturally creamy sauce that feels indulgent but is packed with plant-based goodness. Beyond enhancing the texture, this method offers several benefits: it keeps the dish lower in fat compared to traditional cream-based sauces, boosts the overall fiber and protein content, and allows for a fully vegan option if using vegetable stock and omitting cheese. Plus, it’s incredibly versatile—you can use this technique in soups, stews, or any dish where you want that creamy consistency without dairy.

For more soups that use the "cream of bean" method check out my Tuscan White Bean Soup, butternut squash, Dairy-Free Cream of Mushroom Soup and white bean carrot soup.

Ingredient Notes

White Beans: This recipe works beautifully with a variety of white beans. Butter beans and cannellini beans are excellent choices for the whole beans due to their creamy texture and rich, nutty flavors. For the blended portion that creates the creamy base, great northern beans and navy are an ideal option, providing a smooth consistency without overpowering the dish. But you can really just use what you have they all would well. 

Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes bring intense umami and a slight chew that contrasts beautifully with the creamy sauce.

Lemon Juice: A squeeze of 2 tablespoons brightens the dish and balances the richness.

Fresh Basil and Spinach: Stir in ¼ cup of chopped basil leaves and 1 cups of spinach at the end for freshness.

Instructions

Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 finely chopped red onion and ½ teaspoon of salt. Cook for 8-10 minutes until softened. Next, stir in 6 minced garlic cloves, ½ teaspoon red pepper flakes, 1 teaspoon dried oregano, and ½ teaspoon dried thyme. Let the aromatics cook for another minute until fragrant.

Add 2 tablespoons of tomato paste and ½ cup of chopped sun-dried tomatoes. Cook for 2 minutes to deepen the flavors, stirring occasionally.

Pour in 1 cup of water (or chicken broth or vegetable stock) and 3 cups of beans—2 cups whole and 1 cup blended. Stir well to combine everything. Let it simmer for 6-10 minutes over medium heat until the sauce thickens.

Stir in ½ cup of grated Parmesan cheese. Add 2 tablespoons of lemon juice to brighten the flavors. Remove the skillet from heat and gently fold in ¼ cup of chopped basil leaves and 1 cup of fresh spinach.

How to Serve

• With crusty bread for scooping up the creamy sauce.
• Over pasta for a hearty dinner.
• As a side dish to roasted vegetables or grilled protein.

Tips, Tricks, and Alterations

Storage Tips: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove with a splash of water if needed.

Extra Flavor: Add a pinch of chili flakes if you like more heat or a splash of coconut milk for extra creaminess.

Serving Idea: Pair with a simple arugula salad dressed in lemon juice and olive oil for a refreshing contrast.

If you’ve tried this Marry Me Beans recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.

Recipe

Marry Me Beans

This dish is rich, creamy, and downright irresistible—hence the name! Whether paired with crusty bread, tossed over pasta, or served alongside roasted vegetables, these beans are a must-try.

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Ingredients

  

• 1 red onion finely chopped
• ½ teaspoon salt
• 2 tablespoon olive oil
• 6 garlic cloves minced
• ½ teaspoon red pepper flakes
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ cup sun-dried tomatoes chopped
• 2 tablespoon tomato paste
• 1 cup chicken broth or vegetable stock
• 1 cup water
• 3 cups beans 2 cups whole, 1 cup blended
• ½ cup Parmesan cheese grated (or 2 tablespoon nutritional yeast for vegan)
• 2 tablespoon lemon juice
• ¼ cup basil leaves chopped
• 1 cups spinach
• black pepper to taste

Instructions

 

• Heat olive oil in a large skillet over medium heat. Add the red onion and salt, and cook for 3–4 minutes until softened.
• Stir in the garlic, red pepper flakes, oregano, and thyme. Cook for 1 minute until fragrant.
• Add the sun-dried tomatoes and tomato paste. Cook for 2 minutes to deepen the flavors.
• Using an immersion blender, blend one can of the white beans with one cup of water.
• Add the remaining whole beans, chicken broth and blended beans, stirring to combine.Cook for 5-10 minutes until your reach a creamy consistency.
• Stir in the Parmesan until melted. Season with salt and pepper to taste.