Marry Me White Beans Recipe Is An Easy High-Fiber Dinner or Side Dish (20 Minutes, 10 Ingredients) 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 high-fiber and high-protein marry me white beans. This vegetarian marry me recipe is quick, easy, rich and satisfying! Plus, check out the health benefits of fiber and the health benefits of protein.

Photo credit (all photos): Donna John

These Italian-inspired white beans cook in one pan 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.

Pro Tips: 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.

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.

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

Here's how to make it: 

1. 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.
   
2. Add the sundried tomatoes, garlic and lemon juice. Cook, stirring, for 1 to 2 minutes.
   
3. Add the drained and rinsed beans. Stir gently to combine.
   
4. Add the heavy cream and Parmesan cheese. Stir until cheese melts. (You could use evaporated milk instead of heavy cream.)
   
5. Add the spinach and stir until wilted. (Instead of baby spinach, try this recipe with kale or arugula.)
   
6. Turn off the heat and drizzle with more sundried tomato oil and more black pepper, if desired. Serve immediately. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
   

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