Print

Vegan Oil-Free Marry Me Beans Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

This Vegan Oil Free Marry Me Beans recipe is a flavorful, plant-based dish featuring creamy cannellini beans simmered with sun-dried tomatoes, aromatic spices, cashew butter, and fresh baby spinach. Perfectly seasoned and naturally oil-free, it’s a healthy, comforting meal served best with crusty bread or flatbread for a satisfying bite.

Ingredients

Scale

Base 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)

Spices and Seasonings

  • 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

Serving Suggestion

  • Crusty bread, flatbread, or naan

Instructions

  1. Steep Sun-Dried Tomatoes: Place the sun-dried tomatoes in a small bowl and cover with boiling water. Let them steep for 10 minutes to soften. Drain the water and finely chop the soaked tomatoes. Set aside for use in Step 4.
  2. Mix Spices: In a small bowl, combine all the spices and herbs except the crushed red pepper. Stir well and set aside for later addition.
  3. Sauté Onions and Garlic: In a large skillet, sauté the diced onions over medium-high heat for 7 to 9 minutes until softened. Add a splash of water if onions begin to stick or burn. Reduce heat to medium, add minced garlic and tomato paste, and sauté while stirring constantly for 1 minute to develop flavor.
  4. Add Base Ingredients and Spices: Add the soaked sun-dried tomatoes, vegetable broth, water, cashew butter, lemon juice, nutritional yeast, and the prepared spice mix to the skillet. Stir to combine well. Bring the mixture to a boil, then immediately reduce to a simmer. Stir continuously to dissolve the cashew butter into the broth, creating a creamy texture.
  5. Add Baking Soda and Beans: Stir in the baking soda and let the mixture simmer for 1 minute. Then add the cannellini beans (with their liquid) and continue simmering for 3 minutes.
  6. Incorporate Spinach and Final Seasoning: Add the chopped baby spinach and crushed red pepper (if using). Stir well to wilt the spinach evenly into the beans. Simmer the mixture for an additional 5 minutes to let flavors meld.
  7. Serve: Serve the Marry Me Beans hot alongside crusty bread, flatbread, naan, or your favorite starch like potatoes or pasta for a wholesome, satisfying meal.

Notes

  • This recipe is naturally oil-free and vegan, making it a heart-healthy and plant-based option.
  • Adjust the amount of crushed red pepper and sea salt according to your heat and salt preference.
  • Cashew butter adds creaminess without oil; use unsweetened and unsalted for best results.
  • Low-sodium vegetable broth is recommended to control sodium content.
  • If you can’t find cannellini beans, butter beans are a great substitute.
  • For thicker consistency, reduce water slightly or simmer longer.
  • Serve with warm bread to soak up the creamy sauce for a complete meal.

Keywords: Vegan bean recipe, oil free beans, plant-based dinner, cannellini beans, healthy bean dish, Marry Me Beans, vegan comfort food, dairy free, easy vegan meal

Find it online: https://lucabites.com/vegan-oil-free-marry-me-beans-recipe/