Creamy One Pot Sundried Tomato White Beans ('Marry Me' White Beans)

This recipe started as a bit of a fridge raid, so the ingredients are all common and easy to find in the grocery store (if you don’t already have them in your kitchen!)

White beans. Fibre-filled and delicious, these guys are a protein POWERHOUSE. You can use tinned beans because they’re cheaper, but I love jarred ones for superior flavour if you can find them. Bold Bean Co are my go-to in the UK. I’m using butter (lima) beans here, but you can use chickpeas (garbanzos), cannellini beans or Kidney beans if that’s what you can find.

Cream. IRegular heavy cream is fine, or use sour cream for a little more tang. You can also absolutely use your favourite plant-based cream.

Sundried tomatoes. This is such a wonderful ingredient to have in your cupboard. They last a long time, and always provide a real burst of flavour. Try and look for semi-dried tomatoes and ones in olive oil for their superior texture and flavour, but normal sundried tomatoes will be absolutely fine. I also love using the marinating oil from the jar to cook with and use it in this dish. Sundried tomatoes. This is such a wonderful ingredient to have in your cupboard. They last a long time, and always provide a real burst of flavour. Try and look for semi-dried tomatoes and ones in olive oil for their superior texture and flavour, but normal sundried tomatoes will be absolutely fine. I also love using the marinating oil from the jar to cook with and use it in this dish.

Chilli flakes. Skip these if you’re worried about the beans being spicy, or reduce the quantity to ½ a teaspoon.

Directions at dishedbykate.com

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