These ‘Marry Me’ white beans make for a quick, tasty snack

I have been on a white bean kick lately. I don’t know why it has taken me so long to realize how delicious, creamy and satisfying they are, but I am officially a fan for life. I think the thing I like the most about them is how they can embrace the goodness of any cuisine: The way white beans soak up the flavor of spices and other ingredients is nothing short of magic.

There are also so many different types of white beans, and so many different ways you can cook them. I might sound like an amateur here, but my mind has truly been blown. Recently I cooked them using the viral “Marry Me” trend on social media, which essentially mixes sun-dried tomatoes, spices, heavy cream and Parmesan cheese to create a delicious and creamy dish. I’ve seen it done with chickpeas and chicken, so I decided to give the white beans a try, and now it is my favorite snack to make in a pinch.

This dish comes together in a maximum of 20 minutes and can be consumed however your heart desires. My favorite way to serve it is with freshly baked pita bread, but it is delicious on its own as well!

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“Marry Me” White Beans

Preparation time: 5 minutes

Cook time: 15 minutes

Servings: 8

INGREDIENTS

• 1 tablespoon sun-dried tomato oil from the jar, plus more for finishing
• 1 shallot, minced
• 1 tablespoon thyme, fresh or dried
• 1 teaspoon salt
• ¼ teaspoon pepper, plus more for finishing
• ½ cup sun-dried tomatoes, diced small
• 2 teaspoons minced garlic or garlic paste
• 2 teaspoons lemon juice
• 2 15-ounce cans cannellini beans, drained and rinsed
• ½ cup heavy cream
• ½ cup grated Parmesan
• 1½ cups fresh arugula or spinach, roughly chopped

STEPS

1. Heat a cast-iron skillet over medium-low heat.
2. Add 1 tablespoon of the sun-dried tomato oil from the jar.
3. Add the shallots, thyme, salt and pepper and sauté until the shallots are slightly translucent, and the thyme starts to bloom and become fragrant.
4. Add the sun-dried tomatoes and garlic and sauté for another minute or two.
5. Add the lemon juice and stir until incorporated.
6. Increase the heat to medium and add the cannellini beans. Mix until everything is fully incorporated and the beans start to thicken and slightly bubble.
7. Reduce heat back to medium-low and add the heavy cream and stir until heated all the way through.
8. Add the Parmesan and arugula and continue stirring until the cheese is completely melted.
9. Remove from the heat and drizzle a bit more of the sun-dried tomato oil over the top, along with a sprinkle of freshly cracked pepper.
10. Serve warm.

Enjoy!