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Marry me chicken has taken the internet by storm the last few years, and its popularity has led to countless riffs. One of those riffs is marry me beans, which intrigued me—I love me some creamy beans. Most of the recipes I encountered used chickpeas and, while delicious, I decided that white beans would deliver a creamier result.
After playing around in the kitchen, I’ve now added this dish to my regular rotation. It’s hearty thanks to the beans, creamy and rich thanks to (again) the beans, a dash of cream, and Parmesan cheese, and packed with umami flavor thanks to the sun-dried tomatoes and garlic.
Simply put, it is incredibly delicious and it’s ready in under 20 minutes. Pair it with some toasty sourdough bread for dipping and it’s my perfect weekday meal.
The Best Sun-Dried Tomatoes for Marry Me Beans
For cooking purposes, I tend to prefer oil-packed sun-dried tomatoes to dry-packed since they stay moist and plump. I also love using the oil for cooking, from frying eggs to using it to make a vinaigrette. In this recipe, I use the oil straight from the jar to add extra flavor to the beans.
Not all sun-dried tomatoes are created equally. Higher-quality tomatoes packed in olive oil will yield a more flavorful, umami-packed finished dish.
Have leftover sun-dried tomatoes? Use them to make pesto!
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Tweak the Recipe to Suit Your Tastes
This recipe is easy to tweak depending on your preferences and dietary restrictions.
Beans: Any kind of white bean will work, like cannellini, navy, and Great Northern.
Spice: Adjust the amount of pepper flakes to suit your heat tolerance, or leave them out altogether.
Cream: You can even omit the cream since the beans are pretty creamy on their own; add an extra splash of broth instead.
Greens: Add a bit of color and nutrition by stirring in some greens like baby spinach along with the cream and Parmesan.
White Bean Magic
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- Quick and Easy White Bean Salad
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Marry Me Beans
Prep Time8 mins
Cook Time10 mins
Total Time18 mins
Servings3 servings
Ingredients
1 tablespoon oil from a jar of oil-packed sun-dried tomatoes, plus more for serving
4 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/4 cup packed chopped sun-dried tomatoes (drained if oil-packed)
2 (15-ounce) cans cannellini beans, rinsed and drained
1/2 cup chickenor vegetable broth
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons heavy cream
1/3 cup freshy grated Parmesan cheese, divided
2 teaspoons fresh lemon juice
Chopped fresh parsley or basil, for garnish, optional
4 slices sourdough bread, toasted, for serving
Method
Sizzle the garlic and pepper flakes:
Heat the oil in a medium pot, braiser, or deep skillet over medium heat. Add the garlic and red pepper flakes and sauté until sizzling and aromatic, 30 seconds to 1 minute.
Heat the beans:
Add the sun-dried tomatoes and stir. Then add the beans, broth, oregano, and salt and stir. Bring to a simmer, then roughly mash about 1/4 of the beans for a creamier mixture. I just use the back of a wooden spoon.
Add the finishing touches and serve:
Once the mixture is bubbling and heated through, reduce the heat to low and add the cream, about 2/3 of the 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, the remaining Parmesan, and fresh parsley or basil (if using). Serve with toasty bread for dunking.
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| Nutrition Facts (per serving) | |
|---|---|
| 536 | Calories |
| 12g | Fat |
| 77g | Carbs |
| 32g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 3 | |
| Amount per serving | |
| Calories | 536 |
| % Daily Value* | |
| Total Fat 12g | 16% |
| Saturated Fat 5g | 24% |
| Cholesterol 22mg | 7% |
| Sodium 483mg | 21% |
| Total Carbohydrate 77g | 28% |
| Dietary Fiber 19g | 67% |
| Total Sugars 3g | |
| Protein 32g | |
| Vitamin C 5mg | 23% |
| Calcium 374mg | 29% |
| Iron 11mg | 62% |
| Potassium 1807mg | 38% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
