Butter beans got their name in 1700s Carolina because enslaved cooks made them creamy without any actual butter.
Marry Me Butter Beans
Indulge in a mouthwatering vegan delight with our Marry Me Butter Beans! This vibrant dish combines creamy coconut milk and tangy sun-dried tomatoes, creating a symphony of flavors that will have everyone asking for seconds. Perfect for a wholesome dinner, these butter beans are not just good for you—they're love at first bite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This Mediterranean-meets-Tuscan stunner emerged when Italian nonnas in 1960s London discovered Caribbean butter beans could replace their beloved cannellini—suddenly Sunday gravy went tropical with coconut milk instead of cream, creating a plant-based seduction so potent it allegedly inspired three marriage proposals in one Hackney kitchen, proving that sometimes the best Italian food isn't made by Italians.
Regional Twist
In Calabria's Cosenza province, they swap the sun-dried tomatoes for fresh San Marzanos and add 'nduja sausage, turning this vegan charmer into a fiery meat feast that'll make your grandmother weep with joy.
📝 Ingredients
Shopping List
- baby spinach (to taste)
- 400 ml coconut milk
- 1 tbsp (15 ml) italian herbs
- 150 g sun-dried tomatoes
- 1 tube tomato puree
- vegan parmesan (to taste)
Pantry Items
Amounts also listed in instructions below
- basil (to taste)
- black pepper (to taste)
- 500 g butter beans
- chilli oil (to taste)
- garlic (to taste)
- onion (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Chop an onion finely and fry on medium heat in olive oil until soft.
- 2
Add the minced garlic and fry for another 2-3 minutes.
- 3
Stir in tomato puree and cook until it darkens a little in color.
- 4
Add a generous amount of black pepper and a pinch of salt.
- 5
Stir in a full can of coconut milk.
- 6
Add the chopped sun-dried tomatoes and leave to simmer until reduced.
- 7
Stir in a small handful of fresh basil and the baby spinach.
- 8
Stir in some parmesan and check the sauce to see if it needs more salt or pepper.
- 9
Turn off the heat and let it stand for 5 minutes before plating up.
- 10
Sprinkle over some cheese and drizzle with chilli oil if you like a bit of spice.
- 11
Serve with your favorite sourdough.
💡 Pro Tips
- ✓Cook tomato puree for 2-3 minutes until it darkens and loses its raw metallic taste - this caramelizes natural sugars and concentrates umami compounds through the Maillard reaction.technique2-3 minutes
- ✓Simmer coconut milk uncovered until reduced by 25-30% to concentrate flavors and achieve a coating consistency that clings to the beans without being watery.timing25-30% reduction
- ✓Add sun-dried tomatoes early in the simmering process so their concentrated acids can break down and meld with the coconut milk, creating deeper flavor complexity than adding them at the end.technique
- ✓Reserve 2-3 tablespoons of the bean liquid when draining - its starchy content acts as a natural thickener and helps bind the sauce to the beans.ingredient2-3 tablespoons
- ✓Add spinach in two stages: half when sauce is hot to wilt completely, then remaining spinach off-heat to retain bright color and prevent overcooking into gray mush.timing
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Butter beans got their name in 1700s Carolina because enslaved cooks made them creamy without any actual butter.
Marry Me Butter Beans
Indulge in a mouthwatering vegan delight with our Marry Me Butter Beans! This vibrant dish combines creamy coconut milk and tangy sun-dried tomatoes, creating a symphony of flavors that will have everyone asking for seconds. Perfect for a wholesome dinner, these butter beans are not just good for you—they're love at first bite!
The Story
This Mediterranean-meets-Tuscan stunner emerged when Italian nonnas in 1960s London discovered Caribbean butter beans could replace their beloved cannellini—suddenly Sunday gravy went tropical with coconut milk instead of cream, creating a plant-based seduction so potent it allegedly inspired three marriage proposals in one Hackney kitchen, proving that sometimes the best Italian food isn't made by Italians.
Regional Twist
In Calabria's Cosenza province, they swap the sun-dried tomatoes for fresh San Marzanos and add 'nduja sausage, turning this vegan charmer into a fiery meat feast that'll make your grandmother weep with joy.
📝 Ingredients
Shopping List
- baby spinach (to taste)
- 400 ml coconut milk
- 1 tbsp (15 ml) italian herbs
- 150 g sun-dried tomatoes
- 1 tube tomato puree
- vegan parmesan (to taste)
Pantry Items
Amounts also listed in instructions below
- basil (to taste)
- black pepper (to taste)
- 500 g butter beans
- chilli oil (to taste)
- garlic (to taste)
- onion (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Chop an onion finely and fry on medium heat in olive oil until soft.
- 2
Add the minced garlic and fry for another 2-3 minutes.
- 3
Stir in tomato puree and cook until it darkens a little in color.
- 4
Add a generous amount of black pepper and a pinch of salt.
- 5
Stir in a full can of coconut milk.
- 6
Add the chopped sun-dried tomatoes and leave to simmer until reduced.
- 7
Stir in a small handful of fresh basil and the baby spinach.
- 8
Stir in some parmesan and check the sauce to see if it needs more salt or pepper.
- 9
Turn off the heat and let it stand for 5 minutes before plating up.
- 10
Sprinkle over some cheese and drizzle with chilli oil if you like a bit of spice.
- 11
Serve with your favorite sourdough.
💡 Pro Tips
- ✓Cook tomato puree for 2-3 minutes until it darkens and loses its raw metallic taste - this caramelizes natural sugars and concentrates umami compounds through the Maillard reaction.technique2-3 minutes
- ✓Simmer coconut milk uncovered until reduced by 25-30% to concentrate flavors and achieve a coating consistency that clings to the beans without being watery.timing25-30% reduction
- ✓Add sun-dried tomatoes early in the simmering process so their concentrated acids can break down and meld with the coconut milk, creating deeper flavor complexity than adding them at the end.technique
- ✓Reserve 2-3 tablespoons of the bean liquid when draining - its starchy content acts as a natural thickener and helps bind the sauce to the beans.ingredient2-3 tablespoons
- ✓Add spinach in two stages: half when sauce is hot to wilt completely, then remaining spinach off-heat to retain bright color and prevent overcooking into gray mush.timing