How to make healthy choices every day

February 14, 2025

Marry Me Butter Beans

We had another snowstorm last night. I woke up to a muffled world under a fresh white duvet. This winter has been so generous with snow and ice, so I have been making this cozy dish on repeat. Tucking into this with my family on a dark night while the wind whistles outside, the fireplace aglow, is surely something out of a Norman Rockwell painting. 

You have very likely heard of Marry Me Chicken, the Tuscan-inspired dish featuring sun-dried tomatoes, parmesan, Italian herbs and cream. The recipe was developed in 2016 by an old friend who I met through the food world, Lindsay Funston (Hi Lindsay!) who has made some of the most viral recipes on the internet. Seriously, she’s a genius. 

Vegetarian versions of this dish have also been around for a while, but I haven’t seen it done with my favourite legume, the butter bean. I knew that they would be perfect here because of their succulent, creamy texture, and wide flat shape, which is perfect for enrobing in savoury sauces. Not exactly like a bite of chicken, but as close as a bean could get I tell ya! 

I decided to up the ante with my rendition, and include more veggies than are commonly called for. I find they add texture, colour, and extra flavour to an already delicious dish. The leeks practically melt and become so creamy, while the kale and spinach wilt down to almost nothing, leaving their fibre, iron and calcium in the sauce. 

Butter beans, also known as lima beans, are a part of the legume family, which also includes chickpeas, lentils, peas, peanuts, and all other beans. They are called butter beans, especially in the Southern U.S., due to their texture – I mean, the name sold me on them for suuuure. They are nutritious and versatile, suitable for soups, stews, and salads. If I’m not enjoying them hot in the winter, then you can bet they’re soaking up dressing amongst a bed of crispy leaves and raw veg in the summer. 

Butter beans are rich in protein, fibre, and essential vitamins and minerals, including iron, magnesium, and potassium. A half-cup serving provides 6 grams of protein, essential for growth and development. They also provide almost half the daily manganese requirement, along with zinc, phosphorus, and antioxidants. Additionally, butter beans contain B vitamins like thiamine, riboflavin, and folate, which help convert carbohydrates into energy.

In terms of fibre, butter beans contain both soluble and insoluble fibre, in nearly equal amounts. The soluble fibre in butter beans can help with digestive health, blood sugar control, and cholesterol management. The insoluble fibre aids in promoting regular bowel movements and overall gut health. On the whole, fibre aids digestion, protects the colon, reduces blood cholesterol, and may lower the risk of heart disease, diabetes, and certain cancers. 

You can find dried butter beans at most grocery stores. Look for large, flat, white beans that can also be sold as lima beans. If the canned are the only ones available those are fine to use, just know that they will be slightly mushier than how I’d like you to cook them from scratch. If going with canned, you’ll probably need about three of them for this recipe. 

This recipe can easily be made vegan if you replace the ghee with coconut oil, and use plant-based cream and parm. If you are going the dairy route, choose organic, grass-fed and cultured products whenever possible. 

4.63 from 8 votes

Marry Me Butterbeans

Ingredients

  • 1 ½ cups / 265g dried butter beans
  • 1 bay leaf
  • 14 oz / 400g yellow onions, divided
  • 2 Tbsp. ghee
  • 2 tsp. fine sea salt, divided
  • 1 large leek chopped, whites and light green parts only
  • 5 cloves garlic
  • 2 tsp. dried oregano
  • ¼ tsp. chili flakes
  • 2 Tbsp. tomato paste
  • 3.5 oz. / 100g sun-dried tomatoes
  • a few grinds freshly cracked black pepper
  • 1 cup / 250ml vegetable or chicken broth more as needed
  • 1 cup / 250ml table cream (18%) or half-and-half (10%)
  • ½ cup / 30g parmesan
  • a large handful dino kale leaves
  • 2 cups packed / 75g baby spinach
  • 1-2 Tbsp. freshly squeezed lemon juice to taste
  • Serve with buttered sourdough toast more parmesan, and black pepper

Instructions

  • Soak beans overnight (or for 12 hours) in plenty of fresh, filtered water.
  • Drain and rinse well. Place the beans a large stockpot covered with a few inches of water. Cut one onion in half (no need to peel) and add it to the pot with the bay leaf. Bring to a boil, reduce to simmer, and cook covered for about an hour. Around the 45-minute mark, add one teaspoon of salt. Stir and let cook until tender. Drain, discarding the onion and bay leaf.
  • In a large saucepan or dutch oven, melt the ghee. Peel and dice the remaining onions and add them to the pot with about a half teaspoon of the remaining salt, stir to coat and cook until golden, about 7-10 minutes. Add the leek, a little more salt, and stir into the onions. Cook until wilted, add the garlic, stir well and cook for 3-4 minutes until fragrant. Stir in the oregano, chilli flakes, tomato paste, sun-dried tomatoes, and black pepper. Cook for two minutes.
  • Pour in the broth, stir well to loosen any browned bits on the bottom of the pot. Bring to a boil, then reduce to simmer, add the cream, bring to a bare simmer, then turn off the heat, fold in the parmesan until melted through. Then add the butter beans, stir well to coat.
  • Lastly, fold in the kale and spinach, letting the residual heat wilt the greens. Stir in the lemon juice, adding it to taste.
  • To serve, divide amongst bowls, add a chunk of buttery toasted sourdough, and grate more parmesan over top with some cracked black pepper. Say thank you and enjoy.
Sarah Britton
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This dish is so savoury, so moreish, that I know it’s going to be a staple in your weekly menu to get you through these last days of winter! I really hope you find a cozy moment to enjoy. 

xo, Sarah B

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Filed Under: Autumn, Gluten-Free, Grain-free, Lunch, Main Dish, Recipe, Winter
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