Marry Me Vegan Butter Beans with Sun-Dried Tomatoes and Basil Recipe

I’m absolutely thrilled to share my personal favorite, the Marry Me Vegan Butter Beans with Sun-Dried Tomatoes and Basil Recipe. This dish is comfort food elevated, marrying creamy butter beans with rich sun-dried tomatoes and fragrant fresh basil in a way that makes every bite feel like a warm hug. It’s a quick, satisfying meal that truly makes me feel like I’m treating myself to something special without any fuss in the kitchen.

Why You’ll Love This Marry Me Vegan Butter Beans with Sun-Dried Tomatoes and Basil Recipe

What makes this recipe so captivating to me is the perfect harmony of flavors packed into a simple dish. The buttery richness of the beans combined with the tangy, slightly chewy sun-dried tomatoes creates an incredible depth that’s rounded out by the herbal brightness of fresh basil. The subtle heat from chili flakes and the aromatic notes from oregano and thyme make each spoonful wonderfully complex yet cozy. I love dishes where every ingredient sings its part, and this one truly does.

Another reason I’m head over heels for this recipe is how effortless it is to prepare. I’m all about quick meals that don’t sacrifice flavor. With just a handful of staples, I can have this simmering on my stove in under 10 minutes, perfect for busy weeknights or last-minute dinners. And because it’s so flavorful and satisfying, it’s ideal for impressing guests or cozy family meals alike. This recipe stands out because it’s vegan, creamy, and bursting with garden-fresh vibrancy, proving that humble ingredients can be downright divine.

Ingredients You’ll Need

A metallic baking tray holds an assortment of small white bowls and clear glass bowls with various ingredients arranged neatly. In the top left corner, a small square wooden bowl holds salt and pepper with a rough texture. Next to it, a white bowl contains bright red tomato paste with a thick consistency. Moving right, a clear glass bowl is filled with chopped light purple shallots. Below, another clear glass bowl holds dark red sun-dried tomatoes with a moist look. Near the bottom left, a speckled small white bowl contains minced pale yellow garlic. In the center, a white bowl has two thick slices of pale vegan butter. Below, a speckled bowl has light yellow nutritional yeast in powder form. To its right, a white bowl shows three piles of dried oregano, dried thyme, and red chili flakes in small amounts. A half lemon with bright yellow flesh is positioned near the middle bottom. A white bowl filled with solid white coconut cream sits below it. On the right side, a clear glass bowl contains freshly chopped green basil leaves. A can of butter beans with a green and beige label is placed in the bottom left corner of the tray. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but essential, each playing a vital role in creating a luscious and vibrant dish. I rely on the creamy texture of butter beans, the tanginess from sun-dried tomatoes, and fresh basil to tie it all together with an irresistible aroma and taste.

Vegan butter: Adds a rich, buttery base that enhances the overall creaminess without dairy.
Shallot: Gives a delicate sweetness and depth once softened, more subtle than a regular onion.
Garlic: Packed with warmth and pungency that brightens every bite.
Sun-dried tomatoes: Their intense tang and chewy texture create a lovely contrast in the dish.
Tomato paste: Concentrates the tomato flavor and deepens the sauce’s richness.
Dried oregano and thyme: Earthy herbs that layer in complexity and a hint of Mediterranean flair.
Chili flakes: Provide a gentle kick that livens the dish without overwhelming it.
Canned butter beans (including the liquid): The star ingredient, creamy and tender, with the liquid adding luscious thickness.
Coconut cream: Adds velvety texture and subtle sweetness, making the sauce dreamy.
Nutritional yeast: Gives a mild cheesy note, enhancing the savory depth perfectly.
Lemon juice: A splash of brightness that balances richness and lifts the whole dish.
Fresh basil: Provides aromatic freshness and beautiful color to finish off this vibrant recipe.
Salt & pepper: Essential for seasoning to bring all the flavors together just right.

Directions

Step 1: Start by finely dicing the shallot, chopping the sun-dried tomatoes, and mincing the garlic. I love using a garlic press here because it makes the garlic extra fragrant and blends seamlessly into the sauce.

Step 2: Heat the vegan butter in a large pot over medium heat until it’s melted and shimmering. This gentle heat will bring out its rich flavor perfectly.

Step 3: Add the diced shallots and minced garlic to the pot. Stir occasionally and sauté for about 2 to 3 minutes until the shallots become soft and translucent, releasing their sweet aroma.

Step 4: Toss in the chopped sun-dried tomatoes, tomato paste, dried oregano, dried thyme, and chili flakes. Stir everything together and let it cook for another minute so all those flavors mingle beautifully.

Step 5: Pour in the entire can of butter beans, liquid and all – don’t strain! This liquid is pure gold for making the sauce creamy. Then add the coconut cream, nutritional yeast, and lemon juice, stirring everything to combine fully.

Step 6: Bring the mixture to a gentle simmer. Let it cook uncovered for about 5 minutes, allowing the sauce to thicken and the flavors to meld into those buttery beans.

Step 7: Once thickened, fold in the fresh basil and season generously with salt and pepper to your liking. The fresh basil adds that final burst of color and fragrance that makes the dish pop.

Step 8: Serve this warm with a big slice of toasted bread to scoop up every luscious bite. Enjoy every spoonful of this cozy, vibrant meal!

Servings and Timing

This Marry Me Vegan Butter Beans with Sun-Dried Tomatoes and Basil Recipe makes approximately 2 generous servings, ideal for a satisfying lunch or light dinner. Prep time is around 10 minutes, and the cooking process takes about 20 minutes, bringing your total time to approximately 30 minutes. There’s no additional resting time needed, so it’s ready to enjoy as soon as it’s off the stove.

How to Serve This Marry Me Vegan Butter Beans with Sun-Dried Tomatoes and Basil Recipe

Two pieces of toasted bread lay on a white plate with brown speckles, each topped with a layer of large white beans mixed with sun-dried tomato pieces and chopped fresh green basil. The beans have a soft texture and a light golden color, while the sun-dried tomatoes add a deeper red contrast among the beans. The fresh basil adds a vibrant green touch scattered partly on top and around the bread on the plate. The plate sits on a wooden table, with a small wooden dish of fresh basil leaves nearby. The photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love pairing it with crusty toasted bread or some gluten-free flatbread to scoop up all the creamy beans and sauce. A simple mixed green salad or even roasted seasonal vegetables make fantastic accompaniments that add nice texture and freshness without competing with the star flavors.

For presentation, I often sprinkle a little extra fresh basil or a touch of nutritional yeast on top just before serving — it instantly lifts the colors and adds a hint of savory elegance. Warm, hearty bowls work wonderfully to keep everything cozy, and I usually serve it hot to enjoy the full richness of the coconut cream and herbs.

For drink pairings, I find that a light, crisp white wine like a Sauvignon Blanc complements the herbal notes and balances the richness well. If you prefer non-alcoholic options, sparkling water with a twist of lemon or a chilled herbal iced tea brightens the palate. This dish shines at intimate family dinners, casual weeknights, or anytime you want to wow friends with plant-based comfort food that doesn’t disappoint.

Variations

I’ve found so many ways to make this Marry Me Vegan Butter Beans with Sun-Dried Tomatoes and Basil Recipe my own depending on what I have on hand or the mood I’m in. You can easily swap canned butter beans with cannellini or great northern beans for a similar creamy effect without changing the soul of the dish.

If you’re gluten-free, this recipe is naturally so, but for other dietary preferences, you can experiment with different types of plant-based cream like cashew cream or oat cream instead of coconut cream. It changes the flavor subtly but keeps that lovely silkiness in the sauce.

Sometimes, I like to add a smoky twist by incorporating smoked paprika or even a splash of liquid smoke for an extra layer of depth. Alternatively, swapping fresh basil for fresh parsley or adding a handful of baby spinach at the end gives you a bit more greenery and fresh texture. I’ve also made this in a sauté pan instead of a pot when I want to speed things up, and it always turns out beautifully thick and flavorful.

Storage and Reheating

Storing Leftovers

When I have leftovers, I store them in an airtight container to keep the flavors fresh and the beans creamy. I usually use glass containers with tight-fitting lids because they don’t absorb odors and are easy to reheat. This dish keeps well in the refrigerator for about 3 to 4 days, making it perfect for meal prep or next-day enjoyment.

Freezing

This recipe freezes surprisingly well, which is great for planning ahead. To freeze, I transfer cooled portions into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. I label them with the date, and it will keep nicely frozen for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating gently.

Reheating

When reheating, I prefer warming it gently on the stovetop over low to medium heat, stirring occasionally to prevent burning and bring the creaminess back to life. If it’s too thick, adding a splash of water, vegetable broth, or coconut cream helps restore the luscious texture. I avoid the microwave when possible, as it can make the sauce slightly grainy, but if you do use it, reheat in short bursts and stir well between intervals for best results.

FAQs

Can I use dried butter beans instead of canned?

Absolutely! If you prefer using dried butter beans, soak them overnight and cook them until tender before using. Just remember to save some of the cooking liquid to add to the dish, as that helps maintain the creamy consistency. Adjust the amount of liquid according to how thick you like your sauce.

Is this recipe completely vegan and gluten-free?

Yes, it’s naturally vegan and gluten-free as long as you choose a gluten-free tomato paste and ensure your vegan butter doesn’t contain any gluten ingredients. It’s a hassle-free way to enjoy a rich, comforting meal that fits various dietary needs.

What can I substitute for coconut cream if I don’t have it?

You can substitute coconut cream with homemade cashew cream, silken tofu blended smooth, or even a plant-based sour cream. Each alternative will change the flavor slightly but will still provide the creamy texture that makes this dish so satisfying.

How spicy is this dish? Can I adjust the heat?

The chili flakes add a gentle warmth but nothing too overwhelming. If you like it milder, simply reduce or skip the chili flakes. For extra heat, you can add more chili flakes or a touch of hot sauce at the end. I love customizing the spice level depending on my mood and the company.

Can I make this recipe ahead of time?

Definitely! This dish tastes great reheated and even sometimes better the next day as the flavors have more time to develop. Prepare it in the morning or the night before for an effortless dinner ready to heat and serve. Just keep it refrigerated in an airtight container until you’re ready to eat.

Conclusion

I can’t recommend the Marry Me Vegan Butter Beans with Sun-Dried Tomatoes and Basil Recipe enough—it’s one of those dishes that feels like a special treat but is incredibly easy to whip up anytime. I hope you enjoy making it as much as I do and that it brings as much warmth and joy to your table as it does to mine. Happy cooking and even happier eating!