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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!
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 dish :)
I wanted to keep this one vegan so I swapped the cream for the silken tofu and the parmesan for nutritional yeast. Super simple but absolutely delicious!
I hope you love it!
High-Protein Marry Me Butter Beans
Ingredients
- 2 tablespoons of olive oil
- 2 tablespoons of 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!
This was good, but I wasn’t wowed. It seemed to be lacking something. I didn’t have sun-dried tomatoes, so I added some red bell pepper and a very small zucchini, sliced and quartered, with the garlic. Can you tell me how much butter to add? In #4 it says “Add the butter and sun-dried tomatoes…” but I don’t see butter in the ingredients. I served over toast points. We both loved the sauce! I might add some steamed broccoli next time?
Maybe add some preferred spices/herbs to it to bring it to your taste? I am from a spice loving culture therefore I add more spices/herbs to recipes I see online to suit my taste. And oh there’s butter in the recipe above (ingredient number 2)
I did not think I’d be a huge fan, but this stuff is BOMB! Definitely adding to my meal prep rotation. HIGHLY recommend.
This is really good! I’ve made it twice in the past five days and plan to make it tomorrow. I made it for two friends over the weekend and they both loved it and asked for the recipe. I used great northern beans bc I couldn’t find butter beans, and I’m sure most white beans would work.
Eat it with a toasted, buttered slice of sourdough!
My whole family loved this! I used dried beans instead of canned and substituted vegan butter and this as a huge hit with my entire non-vegan family!