Greek Yogurt Marry Me Butter Beans Recipe
Greek Yogurt Marry Me Butter Beans is a delicious, creamy, and wholesome vegetarian dish featuring tender butter beans simmered in a rich tomato and spice sauce, wilted spinach, sun-dried tomatoes, and finished with creamy Greek yogurt and Parmesan cheese. This comforting skillet meal bursts with Mediterranean flavors and makes for an easy yet impressive lunch or dinner option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Base
- 2 tablespoons olive oil (extra virgin)
- 1 medium onion (finely chopped)
- 3 tablespoons tomato paste
- 1 – 2 cloves garlic (grated)
- ½ teaspoon red pepper flakes (adjust for heat)
Main Ingredients
- 2 cans butter beans (15 oz / 400 g each can – drained and rinsed – or 3 cups / 460 g cooked beans)
- 1½ cups vegetable broth (low-sodium)
- ½ teaspoon dried oregano
- ½ cup sun-dried tomatoes (in oil, drained – thinly sliced)
- 3 cups baby spinach
Finishing Ingredients
- ⅓ cup grated Parmesan cheese (plus more for serving)
- ½ cup Greek yogurt (plain and full-fat for best results)
- ½ teaspoon lemon zest (optional)
- 1 handful fresh basil leaves (for garnish and aroma)
- ½ teaspoon salt (plus more to taste)
- 2 twists black pepper
Instructions
- Soften the Base: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the finely chopped medium onion and sauté for about 3 minutes until the onion is softened and translucent. Stir in the tomato paste, grated garlic, and red pepper flakes, cooking for 1 more minute until the tomato paste darkens to a deep, rich red color.
- Simmer the Beans: Add the drained and rinsed butter beans to the skillet along with salt and black pepper twists. Stir to coat the beans well in the tomato sauce. Pour in the vegetable broth and sprinkle in the dried oregano. Allow the mixture to simmer gently with light bubbles for 5 to 6 minutes. During this time, the sauce will thicken as the beans release their natural starches.
- Wilt the Greens: Stir in the thinly sliced sun-dried tomatoes and the fresh baby spinach. Cook for an additional 2 minutes until the spinach wilts down and retains a bright green color, blending well with the sauce and beans.
- Finish and Serve: Turn off the heat completely and move the skillet to a cooler burner to prevent overcooking. Stir in the grated Parmesan cheese until it melts into the sauce. Then gently fold in the Greek yogurt and optional lemon zest, ensuring the sauce becomes silky and creamy without curdling. Garnish with a handful of fresh basil leaves and serve immediately, ideally with crusty bread on the side.
Notes
- Use full-fat Greek yogurt for the creamiest and richest sauce; low-fat varieties may curdle.
- Adjust red pepper flakes according to your preferred spice level.
- Sun-dried tomatoes add a concentrated tomato flavor; drain them well to avoid excess oil in the dish.
- This recipe pairs beautifully with crusty bread for soaking up the flavorful sauce.
- Can be made vegan by omitting Parmesan and substituting with a vegan cheese alternative.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
Keywords: butter beans, Greek yogurt, spinach, sun-dried tomatoes, Mediterranean vegetarian, creamy bean stew, quick stovetop recipe
