Vegan Marry Me Beans

This warm and comforting Vegan Oil Free Marry Me Beans recipe offers a vibrant blend of flavors and textures that make it a perfect choice for an easy weeknight dinner or a cozy weekend meal. Made without oil yet rich and creamy thanks to cashew butter and sun-dried tomatoes, it brings a nutritious punch while keeping things light and wholesome. It’s an inviting plant-based dish that easily fits into a vegan lifestyle without feeling like a compromise.

I first stumbled upon this recipe while searching for an oil-free version of the trendy Marry Me Chicken. It quickly became a favorite in my household because it feels indulgent yet light. My partner and I love how the sun-dried tomatoes add a deep umami note that makes every bite satisfying.

Gather Your Ingredients

• One cup yellow onions: finely diced provide a sweet and mellow base flavor. Choose firm onions with no soft spots for the best texture
• One tablespoon minced garlic: lends aromatic depth and a pleasant bite. Fresh garlic is best but pre-minced can work in a pinch
• One tablespoon tomato paste: enhances richness and adds natural sweetness. Look for paste with no added sugar or salt
• One cup low-sodium vegetable broth: forms the flavorful liquid. Homemade broth or a quality store-bought variety works well
• Half cup water: balances the broth and prevents the mixture from becoming too thick
• Two tablespoons cashew butter: adds creamy richness while keeping the dish oil-free. Opt for raw or unsalted for control over flavor
• Half cup finely chopped sun-dried tomatoes: provide intense umami flavor and a chewy texture contrast. Select those packed in oil or dry but rehydrate before use
• One tablespoon nutritional yeast: contributes a subtle cheesy note and boosts B vitamins
• One teaspoon lemon juice: brightens the dish with a fresh acidic lift
• Half teaspoon onion powder: adds concentrated savoriness
• Half teaspoon garlic powder: complements fresh garlic for layered flavor
• Half teaspoon dried oregano: imparts an earthy herbal tone
• Quarter teaspoon dried crushed thyme leaves: brings subtle fragrant complexity
• Quarter teaspoon smoked paprika: evokes smoky warmth
• Quarter teaspoon crushed red peppers: optional for a mild kick
• Quarter to three quarters teaspoon sea salt: adjustable to taste and dietary needs
• Quarter teaspoon baking soda: helps soften the beans and balance acidity
• One 15.5 ounce can cannellini beans or butter beans: provides creamy protein and fiber. Choose BPA-free cans if possible and drain just before adding
• Two to three cups chopped fresh baby spinach: lightly packed adds nutrition and vibrant color

How to Make It

Soothe the Sun-Dried Tomatoes:

Place the sun-dried tomatoes in a small bowl. Pour boiling water over them to cover, and let them steep for 10 minutes. Drain and discard the water, then finely chop the sun-dried tomatoes. Set aside to add flavorfully later.

Mix the Spice Blend:

Combine the onion powder, garlic powder, dried oregano, dried thyme, smoked paprika, and sea salt in a small bowl. Mix well to ensure even seasoning. Set aside.

Sauté the Aromatics:

Heat a large skillet over medium-high heat. Add the diced onions and sauté for 7 to 9 minutes until they soften and turn translucent. If the onions start to stick or brown too quickly, splash in a little water to prevent burning. Lower the heat to medium and add the minced garlic along with tomato paste. Stir constantly for 1 minute to allow the tomato paste to cook through and develop richness.

Build the Base:

Add the vegetable broth, water, cashew butter, the steeped sun-dried tomatoes, nutritional yeast, and the prepared spice mix to the skillet. Stir well to combine all ingredients thoroughly. Bring the mixture to a boil, then immediately reduce heat to a simmer. Stir the cashew butter until fully dissolved into the broth, creating a creamy consistency.

Add Baking Soda and Beans:

Sprinkle in the baking soda and allow the mixture to simmer for 1 minute. This helps soften the beans and reduce acidity. Then add the canned cannellini beans along with their liquid. Simmer gently for 3 minutes so the flavors meld and the beans heat through.

Incorporate the Spinach:

Add the chopped baby spinach and the crushed red pepper (if using). Stir well so the spinach wilts evenly and the spice distributes. Let everything simmer together gently for 5 more minutes to combine textures and deepen flavors.

Serve It Up:

Spoon the beans over crusty bread, flatbread, or naan to soak up the savory broth. Alternatively serve alongside your favorite starch such as potatoes or pasta for a hearty meal.

The sun-dried tomatoes are my favorite ingredient here because they add an uncanny depth of flavor that turns a simple bean dish into something special. The first time I served this for a casual dinner, family members kept going back for seconds and asking what made it taste so rich without any oil or cream. It’s a comforting dish that proves plant-based cooking does not have to be boring or bland.

Flavor Boosters

Storage Tips Store leftovers covered in the refrigerator for up to four days. Reheat gently on the stovetop adding a splash of water or broth if needed to loosen the sauce. This dish freezes beautifully in airtight containers for up to three months. Thaw overnight in the fridge before warming. Ingredient Substitutions If you cannot find cashew butter, try blending raw cashews with a bit of water to create a smooth paste. Cannellini beans can be swapped for butter beans or even cooked chickpeas. Dried herbs can be fresh if adjusted for potency, though dried provide the most concentrated flavor here.

Serving Suggestions

For a more substantial meal, serve over cooked rice or quinoa. Garnish with fresh chopped parsley or a squeeze of lemon for brightness. Add avocado slices for creaminess if desired. A side salad complements the savory depth well.

Creative Twists

Cultural Context This dish draws inspiration from the viral Marry Me Chicken but transforms it into a vegan and oil-free version that appeals across dietary choices. Beans are a staple ingredient around the world providing affordable protein and nourishment with great versatility. Seasonal Adaptations In spring and summer, fresh sun-ripened tomatoes can replace sun-dried variety for a lighter taste. During fall and winter opt for more robust herbs like rosemary and sage to add warmth. Spinach can be substituted with kale or Swiss chard as preferred. Success Stories Many friends who started vegan cooking have told me this recipe was a game changer because it feels indulgent without complexity. Meal prepping this for workweek lunches keeps them satisfied and energized. I also enjoy making it in bigger batches to share at potlucks or family dinners. Freezer Meal Conversion Portion into individual containers before freezing for grab-and-go meals that reheat quickly. Adding fresh spinach after thawing keeps it vibrant. Label servings with date and ingredients for convenience.

This recipe perfectly balances wholesome ingredients with rich flavors, making it a staple for any vegan kitchen. It’s simple to prepare yet satisfying enough for the whole family.

Recipe FAQs

→ Can I use different beans?

Yes, cannellini beans can be substituted with butter beans or other white beans to maintain a similar texture and flavor profile.

→ How do I prepare the sun-dried tomatoes?

Soak the sun-dried tomatoes in boiling water for 10 minutes, then drain and finely chop them before adding to the dish.

→ What is the role of cashew butter?

Cashew butter adds creaminess and richness to the sauce without the need for oil, creating a smooth and luscious texture.

→ Can I adjust the spice level?

Yes, the crushed red pepper can be added to taste, allowing you to control the heat in the dish according to your preference.

→ What are good serving suggestions?

This dish pairs well with crusty bread, flatbread, or naan, and can also be served alongside potatoes or pasta for a complete meal.