This dish is a delightful example of how a few humble pantry items can come together to create something memorable. Marry Me Butter Beans sprang from a weeknight rescue: two cans of beans, a jar of sun-dried tomatoes, and a craving for something rich and comforting without fuss. I first made it on a busy Tuesday evening when friends were stopping by unexpectedly. The flavors — sweet, tangy sun-dried tomatoes, silky coconut cream, and the gentle chew of butter beans — blended into a sauce that felt almost luxurious. It’s the kind of recipe that reads like a quick fix but tastes like care and time went into it. What makes this preparation special is the contrast of textures and the fragrant, layered seasoning. The reserved oil from the sun-dried tomatoes carries concentrated tomato flavor and carries the aromas of garlic and dried herbs into the beans. Adding a touch of full-fat coconut milk at the end gives the sauce a glossy, velvety finish without overwhelming the bright tomato notes. Serve it with crunchy bread for dipping, and you have a simple, elegant meal that’s both vegan and satisfying. Family members who don’t usually get excited about beans have been known to ask for seconds — and the jar of reserved oil always gets a second look.

Ingredients

• Butter Beans (2 cans, 15 oz each): Look for butter beans (also called lima beans) packed in water. They hold their shape and have a naturally buttery texture that becomes silky when lightly simmered. If possible, choose BPA-free lined cans for better flavor clarity.
• Sun-Dried Tomatoes in Oil (1 cup): Oil-packed tomatoes deliver concentrated tomato flavor. The reserved oil is gold for flavor — don’t discard it. Brands like Giuseppe or Cento are widely available and offer a balanced sweet-tangy profile.
• Reserved Tomato Oil or Extra Virgin Olive Oil (4 Tbsp): The oil from the tomato jar infuses the aromatics with tomato essence; use extra virgin olive oil as a backup.
• Vegetable Broth (1/2 cup): A light, low-sodium broth helps deglaze and build the sauce without overpowering the tomato notes.
• Full-Fat Coconut Milk (1/4 cup): Adds creaminess and sheen; use a thick version for best results. If you prefer, vegan heavy cream alternatives work too.
• Garlic (2–4 cloves, minced): Fresh garlic gives a bright pungent backbone; adjust by taste. Pre-minced works in a pinch, but fresh is best.
• Sweet Paprika (1 tsp), Dried Thyme (1/2 tsp), Dried Oregano (1 tsp): These dried herbs and spices round out the savory profile and play nicely with the tomatoes and coconut.
• Crushed Red Pepper Flakes (1/2–1 tsp, optional): Add a gentle heat that balances the creaminess; start small and increase to taste.
• Salt & Freshly Ground Black Pepper: Season to taste; because canned beans may contain salt, always taste before final seasoning.
• Fresh Basil (optional): Torn basil leaves at the end add a bright, herbaceous finish and a gorgeous color contrast.

Instructions

Strain and Rinse the Beans: Open the two cans and pour into a fine mesh strainer. Rinse under cool running water until the foam and canning liquid are mostly gone; this removes excess starch and any metallic flavor. Shake off excess water — the beans should be moist but not soaking wet. Visual cue: beans should look plump and whole with no cloudy residue. Prepare the Tomatoes: Remove the sun-dried tomatoes from their oil and roughly chop them into bite-sized pieces. Reserve about 4 tablespoons of the flavorful oil — this will be used to sauté the aromatics. If your jar is low on oil, top up with extra virgin olive oil to reach the measurement. Sauté Garlic and Spices: Place a large skillet over medium heat and add the reserved oil. Once warm, add minced garlic, sweet paprika, dried thyme and oregano, and crushed red pepper if using. Stir constantly for about 30 seconds until fragrant — do not brown the garlic. The oil should bloom the spices and smell aromatic; if the oil smokes, lower the heat. Add Broth, Beans, and Tomatoes: Pour in 1/2 cup vegetable broth to deglaze the pan, then add the drained butter beans and chopped sun-dried tomatoes. Stir to combine, then simmer gently for 6–8 minutes, stirring occasionally so the beans absorb flavor. The goal is for the broth to reduce significantly and the sauce to thicken so it clings to the beans — look for glossy coating on the bean surfaces. Finish with Coconut Milk: Lower the heat and slowly stir in 1/4 cup full-fat coconut milk. Add it at the last moment and heat through for 30–60 seconds — just long enough to warm and emulsify. Taste and adjust salt, pepper, and red pepper flakes. The coconut should bring a silky mouthfeel without dominating the tomato character. Plate and Garnish: Turn off the heat and fold in torn fresh basil if using. Serve immediately with slices of crusty bread or over toasted polenta. Add a sprinkle of vegan parmesan or flaky sea salt for finishing texture. Visual cues: the sauce will be glossy and coat the back of a spoon.

Storage Tips

Store cooled leftovers in airtight glass containers to preserve flavor and prevent metallic tastes from cans. In the refrigerator, the dish will keep well for up to 4 days; always reheat gently over low heat and add a splash of vegetable broth to loosen the sauce if it has thickened. For longer storage, freeze in portioned containers for up to 3 months — thaw in the refrigerator overnight before reheating. Avoid prolonged high heat on reheating to keep the coconut milk from breaking and to preserve the bean texture.

Ingredient Substitutions

If you can’t find butter beans, cannellini or large navy beans are excellent substitutes and keep a similar creamy mouthfeel. No oil-packed sun-dried tomatoes? Use 2 tablespoons of tomato paste dissolved in 1 tablespoon oil and a pinch of sugar to mimic sweetness, then adjust acidity with a splash of lemon juice. If coconut milk isn’t available, 2–3 tablespoons of a thick vegan cream or sunflower seed cream plus a tablespoon of oil can work, though the flavor will shift slightly. Omit crushed red pepper for a milder profile or replace with smoked paprika for a smoky note.

Serving Suggestions

Serve the beans with thick slices of toasted country bread for dipping, over garlic-rubbed crostini, or spooned atop creamy polenta or steamed rice for a heartier meal. Add a side salad dressed in lemon vinaigrette to cut through the richness. Garnish with fresh basil leaves, a drizzle of reserved tomato oil, and a few flakes of flaky sea salt for texture. For a main-course plating, pair with roasted seasonal vegetables and a crisp white wine or sparkling water with lemon.

Cultural Background

This preparation blends Mediterranean and modern vegan comforts: sun-dried tomatoes and oregano evoke Southern European pantry traditions while coconut milk adds a contemporary plant-based creaminess. Bean stews and braises have been a staple in many cultures because beans store well and nourish economically — this recipe adapts that heritage into a quick skillet dish that highlights preserved tomato flavors rather than long simmering.

Seasonal Adaptations

In summer, boost brightness with a handful of chopped fresh cherry tomatoes cooked briefly to release juices, or finish with lemon zest. In cooler months, swap basil for a few torn thyme or rosemary leaves and add roasted mushrooms for depth. For holidays or special dinners, stir in roasted garlic and finish with chopped roasted red peppers for color and a touch of sweetness.

Meal Prep Tips

For batch cooking, prepare the full skillet and divide into single-serving containers for quick lunches or dinners. Keep bread separate to avoid sogginess, and pack a small container of fresh basil for garnishing when reheating. When reheating microwaves are convenient — cover and heat in 30-second intervals, stirring to redistribute heat and adding a tablespoon of broth if the sauce tightens.

Give this a try the next time you want a simple, flavorful meal that feels intentional. It’s proof that a few pantry ingredients, a little technique, and good bread can make an ordinary night feel special.