If you’ve been scrolling past all those cozy “marry me” recipes, this one-pot Marry Me White Bean Skillet is about to steal your heart. It’s creamy and comforting, yet full of protein from the budget-friendly canned beans, so it actually fills you up and keeps you satisfied. The white beans make it creamy and hearty, while the sun-dried tomatoes add a rich, savory pop. I especially love how everything cooks together in one skillet, so the flavors really meld, and you’re not left with a sink full of dishes!
This recipe is my vegetarian version of the viral marry me chicken, made with pantry staples and a whole lot of comfort. The white beans give it a super satisfying texture, while the garlic, sun-dried tomatoes, Parmesan, heavy cream, and basil layer in big flavor. I have to admit, I wasn’t always a sun-dried tomato person, but this dish made me a convert, and now I can’t stop cooking with them! They add SO much flavor with so little effort. Serve these creamy white beans with crusty bread, spoon them over pasta or rice, or load them onto a baked potato for a really comforting meal. I think you’ll fall for this one just like I did!
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Gather all of your ingredients.
Sauté the onion and garlic: Heat 1 Tbsp sun-dried tomato oil in a medium skillet over medium heat. Add ½ cup diced onion, 1 Tbsp minced garlic, and ¼ tsp red pepper flakes, then cook for 2 to 3 minutes, stirring often, until the onion is softened and fragrant.
Add broth and seasonings: Add two 15.5 oz. cans of white beans along with the liquid from the can, ½ cup vegetable broth, ¼ cup chopped sun-dried tomatoes, ¼ tsp salt, and ½ tsp Italian seasoning.
Simmer: Stir to combine, then let the mixture simmer for about 15 minutes so the flavors meld and the liquid reduces slightly.
Make it creamy: Stir in ¼ cup frozen spinach (thawed and squeezed), ¼ cup heavy cream, ¼ cup grated Parmesan cheese, and 2 Tbsp julienned fresh basil. Continue to gently simmer for about 5 minutes, until everything is warmed through and the sauce is creamy.
Serve: Spoon into bowls and serve. Enjoy!
These marry me white beans are delicious all on their own, but they’re also great with a side or two. I really like them spooned over a baked potato, tossed with pasta, or served with rice. Our mushroom rice is seriously delicious with the creamy sauce and a step up from plain white rice! I also almost always serve it with something to soak up the sauce, like a store-bought sourdough or a simple homemade tomato and basil no-knead bread. You can even spoon it over a toasted baguette and serve it as a hearty appetizer when you’re feeding a crowd!
Let your marry me white bean skillet cool completely, then transfer it to an airtight container. It’ll keep in the refrigerator for up to 3-4 days. I’ve also found that this dish freezes surprisingly well! Portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. To reheat, warm gently on the stovetop over low heat, adding a splash of broth, milk, or water if it’s thickened too much. You can also microwave it in short bursts, stirring between each round, until heated through.
This is also a great recipe to make ahead, and honestly, the flavors get even better after a day in the fridge. You can prepare it one day before you plan to serve it (for the best texture) and reheat using the methods above when you’re ready to serve.
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