According to what I’ve been seeing on social media lately, butter beans are having a moment. People are cooking them in rich, creamy sauces and serving them with crusty bread for an easy and nutritious meal. It turns out that this is the type of meal I crave when Picky Husband isn’t going to be having dinner with us — a comforting, satisfying dish that comes together quickly.
If you’re not familiar with butter beans, they are large, flat white beans that are creamy on the palate. I’ve found that the brand matters, so I only buy the gigantic ones that come in the purple boxes (Jack’s Quality brand). I’ve seen them at Harris Teeter and Fresh Market so far.
One of the great things about this butter bean recipe is that it’s so versatile. If you have any veggies in the fridge that are about to go bad, just add them to the tomatoes when cooking! You can also go a little nuts with the seasonings depending on what you’re craving. If you want something smoky, add smoked paprika. If you want something bright, add fresh herbs and a squeeze of lemon. I like to add some heat in the form of harissa paste or peri peri sauce in addition to an assortment of herbs and spices. It’s hard to mess this recipe up!
- ½ small yellow onion, chopped
- 3-4 large garlic cloves, sliced
- ~ 1¼ cup cherry tomatoes
- Pinch chili flakes
- 3-4 Tbs. tomato paste
- ~ ½ can full-fat coconut milk
- 2 13.4-oz boxes butter beans (I like Jack's Quality), or 2 cans low sodium butter beans, drained
- Salt & pepper to taste
- Optional seasonings: oregano, basil, smoked paprika, dried garlic, turmeric, curry blends, etc.
- Optional hot sauce: harissa paste, peri peri sauce (TJ's)
- Large handful chopped fresh spinach or kale
- Crusty bread for serving
- In a wide pan over medium heat, sauté the onion in a splash of water or a small amount of olive oil, about 4 mins.
- Add the garlic and the tomatoes and cook until the tomatoes burst, making sure the garlic doesn't burn.
- Add the chili flakes and give the tomatoes a quick mash with a potato masher or the back of a spoon. Stir in the tomato paste, adding more if you feel so inclined.
- Next, stir in the coconut milk and butter beans, adding more tomato paste or coconut milk to reach your desired level of creaminess.
- Reduce heat to medium-low, and stir in salt and pepper and any other seasonings and hot sauces you like. Taste and adjust as needed.
- Toss in your fresh greens and stir until wilted. Simmer until heated through, 5-10 mins. Top with fresh herbs if desired, and serve with your favorite bread. Enjoy!
Leftovers keep in the fridge up to 6 days.
I’ve started buying boxes of butter beans every time I go to a grocery store that has them. I make some version of this recipe every weekend, and Abby even had me make it for one of her friends to try! I hope you try this recipe just so we can share our new love for butter beans.
Happy cooking!
♥ ♥ ♥
Love beans? Be sure to check out my 13 Simple + Healthful Bean Recipes!
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