A variation of Marry Me Beans

I love Marry Me Beans because it comes together so fast and is very filling.

My fridge had grape tomatoes and spinach wilting so those are the veggies I used. Feel free to toss in whatever makes your heart happy.

How to make this version:

Ingredients:
– 1 can cannellini beans (15oz) rinsed & drained
– 1/2 pint of grape tomatoes halved
– 2 Tbsp plant butter (feel free to use actual butter if you prefer)
– 1/2 cup veggie stock (or whatever stock/broth you've got. Use water in a pinch)
– 1/2 cup heavy cream (if vegan replace with unsweetened plant milk, cashew cream, coconut cream and a cornstarch slurry)
– 3-4 cloves of garlic minced (or a Tbsp of jarlic)
– 2 cups spinach roughly chopped
– 1/4 cup grated Parmesan (if vegan use vivolife, follow your heart, or whatever vegan substitute you prefer. Heck, in a pinch you can just use nutritional yeast.)
– Spices: I used salt, black pepper, Badia complete, and Cajun seasoning. Use what you like and measure with your heart. (If you want more traditional Marry Me Beans go with salt, pepper, oregano, basil, and crushed red pepper)

Directions:

1) Add plant butter to nonstick pan over medium heat.
2) Once butter has melted add tomatoes and let sauteed for a few minutes.
3) Next make a well in the middle of the pan. Add garlic and spices. Let them bloom for about a minute until fragrant.
4) Add beans and veggie stock. Let come to simmer for about 3-4 minutes. (Just to hear through the beans)
5) Add cream & Parmesan. Turn off heat. Stir. Everything with thicken up.
6) Add spinach to the bottom of the plates/bowls of the individual servings. Spoon beans over top. The heat of the beans will wilt the spinach. This way if you put some beans away for tomorrow, you don't have to worry about slimy spinach when reheating.

I have a hearty appetite. So I tend to eat half and put half away for dinner tomorrow.
This can easily feed 2 people, especially if you serve with a salad and crusty bread.
You can feed more by adding a second can of beans.