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 

1. Heat oil in a large pan over medium heat.  
2. Sauté onions for 8-10 minutes until golden. Add garlic and fry for a minute while stirring.  
3. 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.  
4. Add chilli flakes, stock, cream and seasoning. Stir to combine and simmer for 5 minutes. 
5. Add butterbeans and continue cooking for 8-12 minutes until sauce is thick and creamy. Remove from heat 
6. 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.