Dinner

Vegan Oil-Free Marry Me Beans Recipe

Name: Vegan Oil-Free Marry Me Beans Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 cup yellow onions, fine dice; 1 Tablespoon minced garlic; 1 Tablespoon tomato paste; 1 cup low-sodium vegetable broth; ½ cup water; 2 Tablespoon cashew butter; ½ cup finely chopped sun-dried tomatoes; 1 – 15.5 oz. can cannellini beans (or butter beans), not drained; 2 to 3 cups chopped fresh baby spinach (lightly packed); 1 Tablespoon nutritional yeast; 1 teaspoon lemon juice; ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon dried oregano (+/-); ¼ teaspoon dried crushed thyme leaves; ¼ teaspoon smoked paprika; ¼ teaspoon crushed red peppers (+/-); ¼ to ¾ teaspoon sea salt (+/-); ¼ teaspoon baking soda; Crusty bread, flatbread, or naan

Byluca Carter November 7, 2025November 7, 2025

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Introduction

This Vegan Oil-Free Marry Me Beans recipe is a comforting, flavorful dish that comes together in just 35 minutes. Packed with creamy cannellini beans, sun-dried tomatoes, and fresh spinach, it’s perfect for a hearty weeknight meal. Enjoy it with crusty bread or your favorite starch for a satisfying plant-based dinner.

A close-up image of a skillet filled with a creamy, thick dish that has a mix of green leafy vegetables, small pieces of light yellow beans, and orange bits scattered throughout. The surface looks rich and textured with herbs and spices spread evenly. In the background, pieces of flatbread rest on the edge of the skillet. The skillet is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup yellow onions, fine dice
1 tablespoon minced garlic

1 tablespoon tomato paste
1 cup low-sodium vegetable broth

½ cup water
2 tablespoons cashew butter

½ cup finely chopped sun-dried tomatoes
1 tablespoon nutritional yeast
1 teaspoon lemon juice

½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried oregano (optional)

¼ teaspoon dried crushed thyme leaves
¼ teaspoon smoked paprika
¼ teaspoon crushed red peppers (optional)

¼ to ¾ teaspoon sea salt (adjust to taste)
¼ teaspoon baking soda
1 (15.5 oz) can cannellini beans (or butter beans), not drained

2 to 3 cups chopped fresh baby spinach (lightly packed)
Crusty bread, flatbread, or naan for serving

Instructions

Step 1: Place the sun-dried tomatoes in a small bowl, cover with boiling water, and let steep for 10 minutes. Drain and finely chop the tomatoes. Set aside until Step 4.

Step 2: In a small bowl, combine the onion powder, garlic powder, dried oregano, crushed thyme leaves, smoked paprika, sea salt, and nutritional yeast. Mix well and set aside.
Step 3: Heat a large skillet over medium-high heat. Add the diced onions and sauté for 7 to 9 minutes, stirring occasionally. If needed, add a splash of water to prevent burning. Reduce the heat to medium, add minced garlic and tomato paste, and sauté while stirring constantly for 1 minute.
Step 4: Add the vegetable broth, water, chopped sun-dried tomatoes, lemon juice, and the spice/herb mix to the skillet. Stir to combine and bring to a boil. Immediately lower heat to simmer. Stir in cashew butter until fully dissolved.

Step 5: Stir in the baking soda and simmer for 1 minute. Add the canned beans, including their liquid, and simmer for an additional 3 minutes.
Step 6: Add the chopped baby spinach and crushed red peppers (if using). Stir well to wilt the spinach and incorporate it into the beans. Simmer for 5 more minutes.
Step 7: Serve warm with crusty bread, flatbread, or naan. This dish also pairs well with potatoes, pasta, or your favorite starch.

Tips & Variations

Use sun-dried tomatoes packed in oil for a richer flavor, but rinse them if you want to keep the dish oil-free.
Adjust the amount of crushed red pepper to control the heat level to your preference.
For a nut-free variation, substitute cashew butter with sunflower seed butter or tahini.

Add a squeeze of fresh lemon juice before serving to brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the sauce. This dish does not freeze well due to the fresh spinach, which can become watery when thawed.

How to Serve

A large white pot holds a thick stew made of creamy beige sauce mixed with dark green spinach leaves and white beans, with small pieces of red tomato scattered throughout. On the left and top edges of the pot, folded pieces of flatbread with golden brown char marks rest partially dipped in the stew. The pot is on a white marbled surface with scattered green parsley leaves and white lace cloths around it, creating a fresh and homey feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of cannellini beans?

Yes, butter beans or great northern beans make excellent substitutes and provide a similar creamy texture to the dish.

Is it necessary to use baking soda in this recipe?

The baking soda helps soften the beans and reduces cooking time slightly. If you prefer to omit it, increase the simmer time by a few minutes until the beans are tender.