The “Marry Me Chicken” is a dish that has gone viral on social media and recipe sites. Its name suggests that it is so delicious it could make someone propose marriage after tasting it. Here is the vegan version.
In this Post
About this recipe
My recipe is a vegan version of the popular Marry Me Chicken, which is a dish inspired by Tuscany with sun-dried tomatoes and heavy cream. The Marry Me Beans recipe is a healthier and vegan version of this dish, featuring white beans, cashew cream, spinach, and oil-dried tomatoes. The recipe is easy to make and can be prepared in less than 15 minutes. Keep reading to discover how to make this delicious recipe! 🌱🍅
How to make marry me beans
Step 1. This recipe is made so quickly that it’s important to have all our ingredients ready.
This recipe calls for canned or jarred white beans, heavy cream, sun-dried tomatoes in oil, and spinach.
If the sun-dried tomatoes are in large pieces, make sure to cut them into smaller bites.
Step 2. Start by sautéing the onion and garlic until golden brown. Then add the sundried tomatoes, thyme, chili flakes, and cream, and mix everything together.
Add the beans and season with salt and pepper.
Step 3. Finally, add the spinach and mix until it is integrated.
If you feel it's too dry, add 1/4 cup water or cashew cream.
Ridiculously easy vegan dish, Marry me beans
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 15.5 can white beans drained and rinsed
- 1/2 cup vegan heavy cream or sour cream
- 1/2 cup oil-packed sun-dried tomatoes
- 1/2 finely chopped onion
- 3 cloves garlic minced
- 1 sprig thyme
- 1/4 teaspoon red pepper flakes
- 2 cups spinach
- Salt and freshly ground black pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and cook for 2 minutes or until they start to brown.
- Add the sun-dried tomatoes, red pepper flakes, thyme sprig, vegan cream, and white beans. Stir well and cook over medium-low heat for 5 minutes. Season with salt.
- Add the spinach and stir until fully cooked.
Notes
- Navy or cannellini beans work great for this recipe.
- Serve with a green salad with a simple vinaigrette.
- You can serve this dish over pasta or quinoa.
- Store in an airtight container in the fridge, it will be good for three days. This recipe does not freeze well.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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