Last Updated on August 2, 2026 by Tanya
Creamy, comforting, and ready in 30 minutes — these Vegan Marry Me Butter Beans are the plant-based answer to the viral ‘Marry Me Chicken’ trend. Sun-dried tomatoes, garlic, and a splash of coconut cream turn simple canned beans into something genuinely special. High in plant protein and naturally dairy-free, this one-pot dinner comes together with pantry staples you probably already have.
These beans were the very first recipe I ever posted on this blog, and they still hold a special place in my heart. I’d seen the “Marry Me Chicken” trend everywhere and couldn’t stop thinking about how well that rich, sun-dried tomato sauce would work with beans instead of meat. The first time I made this for my husband, he went back for seconds — and that’s when I knew this recipe had to be the start of this blog’s story. It’s since become one of my most-cooked weeknight dinners: minimal chopping, one pot, and a sauce so good you’ll want to drink it with a spoon. A delicious blend of melt-in your mouth butter beans, savoury seasonings, and rich creaminess, this recipe will impress vegans and non-vegans alike. Sun-dried tomatoes and fresh basil are the key to giving this recipe it’s flavour. The beans can be served alone, with rice or steamed quinoa. However, my favourite way to serve is to top them on toasted, plant-buttered sourdough!
Ingredients
- Butter Beans– The main ingredient this recipe- these beans are super high in protein and are very filling. You can substitute with cannellini beans which are slightly smaller and also work just as well. Alternatively chickpeas, like in my Creamy Chickpea recipe!
- Sun-dried Tomato– Don’t skimp on these- they add the ‘wow’ factor to this dish! The best sun-dried tomatoes are ones that have been marinated in oil. You can buy them in ‘strips’ which can be added straight to pot without having to slice them first.
- Fresh Garlic– freshly minced garlic is always preferred but this can be substituted with garlic paste for quickness. Feel free to add as little or as much as you like according to your taste!
- Chopped red onions: Finely diced onions provide the base of this dish with a slightly sweet, aromatic flavour. If you don’t have red onions, white onions will also work.
- Vegetable stock: I use vegetable ‘stock pots’ as you can just stir them in easily but any vegetable stock of your choosing will work.
- Coconut Cream: A splash of coconut cream provides the creaminess of the ‘Marry Me’ sauce.
- Fresh Basil– A scattering of fresh basil leaves give this recipe a perfect finish and adds depth of flavour!
FAQs
Yes — cannellini beans work well, or try chickpeas for a heartier bite (they’re also the star of my Creamy Tomato Chickpeas recipe if you want to see that flavour combo in another form).
Store in an airtight container in the fridge for up to 4 days. The sauce thickens as it cools, so add a splash of water or stock when reheating.
Yes — this freezes well for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove.
Toasted sourdough with vegan butter, steamed rice, or quinoa all work beautifully to soak up the sauce.
Related
Looking for other recipes like this? Try these:
Ingredients
- 1 tablespoon of olive oil
- 1 red onion peeled and diced
- 4 cloves garlic minced
- 1 cup diced sun-dried tomatoes
- 5 fresh tomatoes pureed in blender
- 1 teaspoon salt
- ½ teaspoon chilli flakes
- 2 vegetable stocks
- 1 tablespoon tomato paste
- 3 cans of butter beans
- 3 tablespoons coconut cream
- Generous portion of fresh basil leaves, washed
Instructions
- Dice the red onion, chop sun-dried tomatoes in small pieces, and mince the garlic with a garlic press. Blend fresh tomatoes in blender
- Add olive oil to a large pot, allow to heat for a minute on medium heat
- Add in the onions and garlic. Stir together and saute for a few minutes until starting to become brown on edges
- Add in the chopped sun-dried tomatoes and blended fresh tomatoes. Cover and let cook on medium heat for around 15 minutes.
- Add in salt, vegetable stock and chilli flakes and stir well
- Add butter beans, coconut cream and tomato paste.
- Stir together and allow to simmer around another 5 minutes
- Add in the fresh basil and stir.
- Serve hot with crusty bread and vegan butter…Yum!!
