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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.
This recipe is on heavy rotation at our house! I LOVE IT! And I’ve sent it to at least a dozen of my friends. Can you tell me how much protein is in each serving?
444kcals and 24g protein per serving according to myfitnesspal
I loved this recipe and it was a hit with my family! I didn’t have silken tofu, so I subbed firm tofu and used half the amount. Also used fresh grape tomatoes since I didn’t have dried. I will definitely make this again! Thank you :)
Thank you for sharing this recipe
My whole family loved this! Even the bean-hesitant ate serving after serving. My aunt raved about it and says she’s going to start making this all the time, especially “when company comes over.” I’m sure I will too—it was so easy and SO GOOD!
What is the nutritional information for this recipe, including protein and fiber?
forgive me if I missed it but what is the actual approximate protein content for the recipe? making it tonight and excited to try it!
thanks
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!