We’re flipping the script and flexing our plant-based muscles. Flexitarian eating lets you play both sides, and this Marry Me makeover proves you don’t need chicken to make the dish a winner. Beans really buttered us up with just as much flavour and nutrition. Plus, it’s the perfect dinner option – that’s the real flex!
Marry Me Butterbeans
A creamy dish that hits all the comfort food spots in under 30 minutes! A fabulous meat-free dinner to add to your flexitarian menu planning.
Ingredients
Olive oil blend
2 onions, chopped
4 cloves garlic, sliced
5 sun-dried tomatoes in olive oil, sliced (reserving the oil)
5 sprigs thyme
3 sprigs rosemary or oregano
100g tomato paste
1-2 tsp chilli flakes(optional)
2 cups vegetable or chicken stock
1-1½ cups cream
Salt and milled pepper
2 cans (400g each) butterbeans
Lemon
Parmesan
Flatbread, toasted ciabatta bread or pasta, for serving
Method
- Heat oil in a large pan over medium heat.
- Sauté onions for 8-10 minutes until golden. Add garlic and fry for a minute while stirring.
- Add sun-dried tomatoes, a glug of the sun-dried tomato oil, herbs and tomato paste to the pan. Cook for 1-2 minutes, stirring to break down the paste.
- Add chilli flakes, stock, cream and seasoning. Stir to combine and simmer for 5 minutes.
- Add butterbeans and continue cooking for 8-12 minutes until sauce is thick and creamy. Remove from heat
- Grate lemon zest and Parmesan over just before serving with bread, pasta or any side of your choice to mop up the delicious, creamy sauce.
Make it meaty:
Swap one can of butterbeans for 2 sliced chicken breast. Start by frying your chicken in a pan and cooking until golden. Remove and continue with the recipe, adding par-cooked chicken with beans. You can also omit beans completely to make the original viral “Marry me chicken” recipe, using 4 chicken breast fillets.
