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We’re taking our butter beans up a notch with this High-Protein Marry Me Butter Beans recipe! It’s creamy and delicious and packed with SO MUCH protein- you’re going to love it!
Love the Marry Me flavors as much as we do? You NEED to try this Marry Me Tofu as well as my original Marry Me Butter Beans!
I’ve had the idea for this recipe in my head for so long and it turned out even better than I expected. I basically mashed together 2 of my viral recipes: marry me beans + my tofu pasta sauce that used silken tofu instead of cream. It’s delicious!
I also love how incredibly high-protein this is with lots of protein coming from both the beans + the tofu. Not too bad for a vegetarian meal :)
Ingredients we’re working with:
- Silken tofu – we’re using this in place of the heavy cream that you’ll find in the traditional version of this recipe. Not only does it do a good job of adding creaminess to this recipe but it also greatly increases the amount of protein per serving!
- Butter Beans – I love that butter beans have been having a moment lately. They’re so butter smooth and I really love them. That being said, they can sometimes be more expensive OR difficult to find. So, feel free to swap them for really any other beans that you prefer. I’ve made this with white cannellini beans as well as chickpeas and both are great.
- Sun-dried tomatoes – for that classic tuscan taste!
- Broth – to add flavor and creaminess
- Garlic – lots of it :)
- Butter – use vegan as desired.
- Nutritional yeast – I use this in place of the parmesan cheese but Violife makes a DELICIOUS vegan parmesan cheese and if you can swing it, I highly recommend trying that instead of the nutritional yeast.
- Seasoning – a handful of spices to add depths of flavor!
More high-protein recipes you’ll love:
If you try this or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking! And don’t forget to tag me on Instagram @foodwithfeeling!
High-Protein Marry Me Butter Beans
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic finely minced
- 1 cup vegetable broth
- 1 15 oz block silken tofu
- ¼ cup nutritional yeast, can also swap for parmesan cheese if not vegan
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup sun-dried tomatoes chopped
- 2 cans butter beans or other white beans, drained and rinsed
- 1 tablespoon chopped fresh herbs for serving
Instructions
- In a blender, combine HALF a can of the beans (about ⅔ cup), the silken tofu, nutritional yeast, and the broth. Blend until creamy and no chunks remain.
- Heat a large nonstick skillet over medium heat and add in the olive oil. Once oil is hot, add in the garlic and saute for 2 minutes or until it’s fragrant. Add the tofu mixture and stir to combine.
- Adjust the heat to medium-low, and add the butter beans to the skillet. Allow the sauce to come to a low simmer for about 3 minutes, then add in the butter, chili flakes, thyme, and oregano.
- Add the butter and sun-dried tomatoes and season to taste with salt and pepper and let the sauce simmer and thicken for a few more minutes. Serve as is or with crusty bread. Garnish with a sprinkle of fresh herbs such as basil or parsley. ENJOY!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
how many ounces should the cans of butter beans be? it just says 2 cans & there are various options available
Sorry about that- I used 2 15oz cans!
I made this! Super tasty!!! I added more of the herbs, along with some grape tomatoes and spinach. So yummy, I will definitely make this again, maybe adding some tomato paste, too. Thank you!!
cannot wait to try this recipe! thoughts on using great northern beans?
and any thoughts on how this might do in a crockpot?
thanks so much for putting this together! swapping butter for something vegan and this will be the perfect thing for my gluten-free, dairy-free, vegetarian crew 😅
I’ve actually made a version of this recipe with great northern beans and they worked well!
This was so good! Sauteed some zucchini and garlic and deglazed with white wine before adding in the tofu mixture. Would definitely make this again!