This is the coziest, creamiest, most comforting bean recipe ever – and it all comes together in less than 25 minutes!

These creamy tomato butter beans are a staple in my house, and I make them at least twice a month. This is one of those recipes that is perfect for days when you want to enjoy a delicious meal, but don’t have the energy for the whole nine yards. My favorite thing about them, though, is that they are as nourishing as they are tasty! (courtesy of beans – we love you beans)

Recipe Overview

• Ready in less than 25 minutes.

• Highly versatile: if you don’t have a can of butter beans lying around, cannellini or great northern beans will do just fine. No heavy cream? Half and half or coconut milk will get the job done.

• 100% vegetarian and gluten free.

• Very rich, and is a great alternative to a bowl of soup on a chilly day.

• A well rounded meal with a healthy balance of essential nutrients: protein, carbohydrates, fats, fruits and vegetables. (tomatoes are technically a fruit, riiiiiight?)

Before we get into the nitty gritty of this recipe, though, I wanna talk about butter beans. (also known as lima beans) They are my favorite bean of all time, and I think they don’t get the recognition they deserve.

Many people dislike these beans, as overcooked and poor quality canned butter beans have a pasty texture that can be off-putting. But a good canned, soaked, or fresh butter bean is devine. The texture, just like the name suggests, is akin to softened butter – the beans just melt in your mouth.

That being said, the wonderful texture of well-cooked butter beans are only one of the reasons I love them. Here are some of the other reasons we should all be including them more in our diet:

1. Rich in Nutrients:
   Butter beans are a good source of protein, dietary fiber, and various essential nutrients including manganese, folate, potassium, magnesium, and iron. They are also low in fat, making them a very healthy protein option.
2. Digestive Health:
   The high fiber content in butter beans supports a healthy digestive system. This is important, as a healthy gut plays a crucial role in the overall health of the human body – from nutrient absorption, immune system support, mental health, the prevention of chronic diseases and so much more.
3. Blood Sugar Regulation:
   The fiber and protein in butter beans can help stabilize blood sugar levels, making them a good choice for people with diabetes or those at risk of developing the condition.
4. Energy Boost:
   Butter beans are a good source of complex carbohydrates, which provide a steady release of energy. They can be particularly beneficial for athletes and those with active lifestyles.
5. Versatile in Cooking:
   Butter beans can be used in a variety of dishes, such as soups, stews, salads, and casseroles, making them easy to incorporate into a balanced diet.

Ingredients

Now that I’ve got my love of butter beans out of my system, let’s get down to the recipe. Here are some of the key ingredients you’ll need:

• Shallots: I know these are a bit bougie, and depending on where you live can be pretty pricey. If you’re on a tight budget, half a yellow onion will do just fine, but if you can afford them, shallots are even better.

• Garlic: And lots of it. I’m talking at least half a head of garlic, if not more – it’s really just dependent on how much you love garlic. I often throw a whole bulb in this recipe.

• Smoked paprika: Not the regular stuff! This is important, as the non-smoked variety will not give you even close to the same depth of flavor.

• Tomato paste: This is what gives the sauce its delicious tomato flavor. Any brand will do the job, but I’m partial to the paste that comes in a tube, as it’s much easier to store after opening.

• White wine: Dry or sweet wine will work, it just comes down to preference. I use both, depending on what I have at hand. The only big difference between the two is that a sweet wine will add sugar to the sauce, but I find I actually prefer that sometimes.

• Butter beans: Soaked butter beans are fantastic, but take more time to prepare, so for a quick recipe like this I prefer canned beans. Just make sure you get a good brand of canned beans and not the cheapest you can find – it does make a difference.

• Parmesan: A wedge of cheese that you grate yourself will always be superior to pre-shredded cheese. It has a more intense flavor, better texture, and no additives to prevent clumping, which are often the culprit of a grainy sauce.

Step-By-Step Instructions

Toss the olive oil and butter into a midsize pan on medium heat. Once hot, add the minced shallots and cook for 3-4 minutes, until translucent.

Add the tomato paste and cook with the shallots for 3-4 minutes, until caramelized, stirring occasionally.

Once the mixture has caramelized, add the pressed garlic, red chili flakes and smoked paprika to the pan. Cook for an additional minute, until the garlic in fragrant and softened.

Pour in your white wine of choice and simmer for 3-4 minutes, stirring occasionally, until you can no longer smell alcohol and the sauce has reduced.

Add the heavy cream and combine with the tomato paste mixture. Bring to a simmer and cook for 2 minutes, stirring frequently.

Add the butter beans and water, bring to a simmer, and cook for an additional 3 minutes, until the sauce has thickened and the beans have been thoroughly heated.

Toss in the freshly grated parmesan and season with salt and pepper to taste.

Top with chopped parsley, a squeeze of lemon, a drizzle or balsamic vinegar, and sprinkle of parmesan, then enjoy with a good slice of ciabatta or sourdough bread.

Storage & Serving Suggestions

These creamy butter beans reheat pretty well, particularly on the stove. A microwave works too, just make sure to cover your container, as these bad boys like to explode violently in the microwave if heated too much. Try not to over heat!

Did you make this recipe and like it? Be sure to leave a comment below! I’d love to hear what you have to say 🙂

Creamy Tomato Butter Beans

This is the coziest, creamiest, most comforting bean recipe ever – and it all comes together in less than 25 minutes! It features melt-in-your-mouth butter beans and a silky tomato cream sauce.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings 2

Ingredients

  

• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 1 large shallot (minced)
• 6 cloves garlic (pressed or minced)
• 1/2 teaspoon red chili flakes
• 1 teaspoon smoked paprika
• 2 teaspoons tomato paste
• 1/4 cup white wine (dry or sweet, whichever you prefer or have on hand)
• 1/2 cup heavy cream
• 1/2 cup water
• 1 15 ounce can butter beans (lima beans)
• 1/3 cup parmesan (freshly grated)

Toppings & Pairings

• 2 slice of good ciabatta or sourdough bread
• chopped parsley
• squeeze of lemon
• drizzle of balsamic vinegar
• sprinkle of grated parmesan

Instructions

 

• Toss the olive oil and butter into a midsize pan on medium heat. Once hot, add the minced shallots and cook for 3-4 minutes, until translucent.
• Add the tomato paste and cook with the shallots for 3-4 minutes, until caramelized, stirring occasionally.
• Once the mixture has caramelized, add the pressed garlic, red chili flakes and smoked paprika to the pan. Cook for an additional minute, until the garlic in fragrant and softened.
• Pour in your white wine of choice and simmer for 3-4 minutes, stirring occasionally, until you can no longer smell alcohol and the sauce has reduced.
• Add the heavy cream and combine with the tomato paste mixture. Bring to a simmer and cook for 2 minutes, stirring frequently. Add the butter beans and water, bring to a simmer, and cook for an additional 3 minutes, until the sauce has thickened and the beans have been thoroughly heated.
• Toss in the freshly grated parmesan and season with salt and pepper to taste.
• Top with chopped parsley, a squeeze of lemon, a drizzle or balsamic vinegar, and sprinkle of parmesan, then enjoy with a good slice of ciabatta or sourdough bread.

Notes

• If you’re unable to get your hands on a can of butter beans, other white beans work well in this recipe. I’ve tried cannellini and great northern beans, and both were fine substitutes.