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A creamy tomato-based stew with white butter beans and wilted spinach in a rustic pot, garnished with fresh herbs.
Maria Canilssom

One Pot Marry Me Butter Beans

Make this viral One Pot Marry Me Butter Beans in 30 minutes! A creamy, cozy vegetarian dinner with tomatoes, spinach, and herbs. Simple, impressive, and so delicious. For more easy, one-pot wonders, try our Creamy Sausage Potato Soup or our One-Pot Creamy Garlic Pasta. This recipe puts a vegetarian twist on the famous flavor trend, similar to the One Pot Marry Me Butter Beans from LadySavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 2 cans (15 oz) butter beans, drained and rinsed
  • 0.5 cup vegetable broth
  • 0.33 cup heavy cream or coconut cream
  • 2 cups fresh baby spinach
  • 0.5 cup shredded mozzarella cheese (optional)

Equipment

  • Dutch oven or large pot Essential for one-pot cooking.
  • wooden spoon For stirring without scratching the pot.

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and cook, stirring occasionally, for 4-5 minutes until softened. Add the minced garlic and cook for 30 more seconds until fragrant.
  2. Add the red pepper flakes, smoked paprika, oregano, and thyme to the pot. Stir constantly for about 1 minute to toast the spices and release their oils.
  3. Stir in the tomato paste and cook for 1-2 minutes, allowing it to coat the onions and darken slightly. Pour in the can of diced tomatoes with their juices and bring the mixture to a gentle simmer. Let it cook for 5 minutes.
  4. Gently stir in the drained butter beans and the vegetable broth. Bring the stew back to a simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the sauce has thickened slightly.
  5. Reduce the heat to low. Stir in the heavy cream (or coconut cream) and the fresh spinach. Continue to cook for 2-3 minutes, stirring, until the spinach is wilted and the stew is creamy.
  6. If using cheese, sprinkle the shredded mozzarella evenly over the top of the stew. Cover the pot with a lid and remove it from the heat. Let it sit for 2-3 minutes until the cheese is melted.
  7. Taste the stew and season with additional salt and pepper if needed. Ladle into bowls, garnish with fresh basil or parsley, and serve immediately with crusty bread on the side.

Notes

Pro Tips: For the deepest flavor, let the tomato paste cook for a full 1-2 minutes until it darkens slightly. Be gentle when stirring in the butter beans to keep them intact. If the sauce thickens too much, thin it with a splash of extra vegetable broth. For a vegan version, coconut cream works perfectly and adds a subtle sweetness. This dish tastes even better the next day as the flavors continue to meld.