Inspired by the famous “Marry Me” chicken, this vegetarian twist swaps chicken for creamy beans in a savory, herb-infused sauce. Sun-dried tomatoes and cream bring richness, while garlic and herbs add depth. It’s a hearty, protein-packed dish that’s perfect over pasta, rice, or crusty bread. Quick enough for a weeknight, yet impressive enough for guests.
Marry Me Beans
Ingredients
Equipment
Method
- Heat oil in a medium pot over medium heat. Add garlic and red pepper flakes. Sauté until sizzling and aromatic, 30 seconds to 1 minute.
- Add sun-dried tomatoes and stir. Add beans, broth, oregano, and salt and stir.
- Bring to a simmer. Roughly mash about ¼ of the beans for a creamier mixture. Reduce heat to low and add the cream, Parmesan cheese, and lemon juice. Stir until the cheese is melted, then taste. Add more salt and/or lemon if needed.
- Top with a drizzle of additional sun-dried tomato oil and fresh parsley or basil (if using). Serve with toasty bread for dunking.
Notes
Recipe adapted from Simply Recipes
- Shopping/Cooking Tip: Use canned or dried beans. For dried beans, place them into a pot the night before and cover with twice their volume of cold water. Allow them to soak for at least 8 hours.
- Budget Swap: Replace sun-dried tomatoes with canned diced tomatoes.
- Allergy/Intolerance Swap: Use coconut cream instead of dairy cream for a dairy-free version.
- Storage Recommendations: Refrigerate in an airtight container for up to 4 days or freeze for up to 2 months.