Marry Me White Beans
Marry Me White Beans combines creamy cannellini beans, sun-dried tomatoes, garlic, spinach, and parmesan in a gently spiced skillet sauce. It is a 25-minute meatless dinner that pairs well with bread, pasta, rice, or roasted vegetables.
Equipment
- Large deep skillet
- Wooden spoon or silicone spatula
- Fine grater
- Chef's Knife
- Can opener
Ingredients
- 2 cans cannellini beans 15 oz/425 g each, drained and rinsed
- 1 cup heavy cream room temperature
- 1/2 cup sun-dried tomatoes oil-packed, sliced into strips
- 2 tablespoons sun-dried tomato oil from the jar
- 4 cloves garlic minced
- 2 cups fresh baby spinach washed
- 1/2 cup parmesan cheese finely grated
- 1/2 teaspoon red pepper flakes adjust for heat
- 1/2 teaspoon cracked black pepper coarse
- 1/4 cup fresh basil sprigs for garnish
Instructions
- Drain and rinse the cannellini beans, pat them dry, slice the sun-dried tomatoes, mince the garlic, grate the parmesan, and dry the spinach.
- Heat the sun-dried tomato oil in a large skillet over medium heat, then cook the garlic, red pepper flakes, and black pepper for 30 to 45 seconds.
- Stir in the sun-dried tomatoes and heavy cream, then maintain a low simmer for 2 to 3 minutes without boiling.
- Fold in the cannellini beans and simmer gently for 5 to 7 minutes, stirring occasionally, until the sauce begins to coat them.
- Reduce the heat to low, wilt in the spinach, stir in the parmesan until smooth, and finish with fresh basil.
Notes
Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days.
Reheating: Warm gently on the stovetop for 5 to 7 minutes, adding a small splash of cream or water if needed.
Best Tips: Pat the beans dry, keep the cream at a low simmer, and add finely grated parmesan over low heat.
Variations: Substitute Great Northern beans, butter beans, half-and-half, or unsweetened cashew cream as needed.
Freezing: Freeze for up to 2 months and thaw overnight in the refrigerator; the dairy sauce may need thorough stirring after reheating.