20-Minute Marry Me White Beans Recipe Is Easy, Creamy & Dreamy by Donna John
Marry me recipes are going crazy all over the internet. So far I've made marry me chicken and marry me meatballs and marry me chicken and orzo casserole. Today, I'm sharing these marry me white beans. This vegetarian marry me recipe is quick, easy, rich and satisfying!
These Italian-inspired white beans cook in one skillet in about 10 minutes, with minimal prep. Here is what you need to gather to make these quick white beans: a jar of sundried tomatoes in oil, shallots, dried thyme, fresh garlic, a lemon for juicing, canned cannellini beans, heavy cream, Parmesan cheese and fresh baby spinach.
These gluten-free marry me white beans are so versatile! The beans can be served as a vegetarian main dish or as a side dish with your favorite dinners. The dish almost begs for hot crusty bread, too. You cannot go wrong.
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Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6
Ingredients
- 1 - 2 tablespoons sundried tomato oil from the jar
- 1 shallot, chopped fine
- 1 tablespoon dried thyme
- 1/2 cup sundried tomatoes in oil, drained and chopped (save the oil)
- 4 cloves garlic, minced
- 2 teaspoons lemon juice
- 30 ounces (2 cans) cannellini beans, drained and rinsed
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan
- 2 cups baby spinach
Helpful Products
- Mesh Strainer
- Lemon Juicer
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Skillet
- Cast Iron Skillet
- Salt and Pepper
- Can Opener
- Rubber Spatula
- Grater
- Airtight Containers
- Pepper Grinder
Recipe Notes
- I like to put my canned beans into a colander or mesh strainer and run cold water over them.
- Always save the oil from a jar of sundried tomatoes. The oil can be used in so many different recipes. It's full of flavor.
- You could use evaporated milk instead of heavy cream.
- Instead of baby spinach, try this recipe with kale or arugula.
- Store any leftovers in an airtight container in the fridge for up to four days.
Here's how to make it:
- Put the sundried tomato oil into a skillet (I used a cast iron skillet) over medium-low heat. Add the shallot and thyme. Season with salt and black pepper, to taste. Cook until shallots are soft, about 1 to 2 minutes.
- Add the sundried tomatoes, garlic and lemon juice. Cook, stirring, for 1 to 2 minutes.
- Add the drained and rinsed beans. Stir gently to combine.
- Add the heavy cream and Parmesan cheese. Stir until cheese melts.
- Add the spinach and stir until wilted.
- Turn off the heat and drizzle with more sundried tomato oil and more black pepper, if desired. Serve immediately.
Nutrition Facts Per Serving
Calories: 198
Total Fat: 8.7g
Saturated Fat: 3.9g
Cholesterol: 18mg
Sodium: 326mg
Total Carbohydrate: 22g
Dietary Fiber: 5.3g
Total Sugars: 4g
Protein: 10.2g
Vitamin D: 4mcg
Calcium: 173mg
Iron: 3mg
Potassium: 751mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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