Creamy Tomato Butter Beans

Why You’ll Love This Recipe

I love this recipe because it comes together with pantry-friendly ingredients and tastes incredibly satisfying. The tomatoes bring brightness, the cream makes the sauce silky, and the butter beans turn everything into a filling meal.

I also like how versatile it is because I can serve it with crusty bread, rice, or even pasta depending on what I have at home.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 teaspoon smoked paprika
½ teaspoon red chili flakes (optional)
30 ounces butter beans, drained and rinsed
28 ounces crushed tomatoes
1 teaspoon sugar
1 teaspoon dried oregano or 1 tablespoon fresh oregano
1 teaspoon dried thyme or 1 tablespoon fresh thyme
½ cup heavy cream, mascarpone, or half-and-half
½ cup Parmesan cheese, grated
Salt and pepper, to taste
Fresh parsley or basil, chopped for garnish

Directions

I heat the olive oil in a large skillet over medium heat. I add the onion and cook it for about 5 to 6 minutes until softened.

I stir in the garlic, smoked paprika, and chili flakes, then cook everything for another minute until fragrant.

I add the crushed tomatoes, sugar, oregano, and thyme. I stir well and let the sauce simmer uncovered for about 15 minutes until it thickens slightly. I season generously with salt and pepper.

I stir in the butter beans and let them simmer in the sauce for 5 minutes so they soak up all the flavor.

I reduce the heat to low, then stir in the heavy cream and Parmesan cheese. I cook everything for another 2 to 3 minutes until the sauce becomes creamy and smooth.

I finish the dish with fresh parsley or basil and serve it hot with crusty bread or over rice.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

I sometimes add spinach or kale near the end of cooking for extra greens. Mushrooms also work really well if I want a heartier texture.

For extra protein, I can add cooked chicken, Italian sausage, or crispy tofu. If I want a dairy-free version, I use coconut cream and skip the Parmesan or replace it with a dairy-free alternative.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.

To reheat, I warm the beans gently on the stovetop over low heat or microwave them in short intervals while stirring occasionally. If the sauce becomes too thick, I add a splash of water or cream to loosen it.

FAQs

Can I use dried butter beans instead of canned?

Yes, I can use dried butter beans, but I cook them fully before adding them to the sauce.

What can I serve with creamy tomato butter beans?

I like serving them with crusty bread, rice, pasta, or roasted vegetables.

Can I make this recipe vegan?

Yes, I can replace the cream with coconut cream or a plant-based alternative and use vegan Parmesan or nutritional yeast.

Are butter beans the same as lima beans?

Yes, butter beans are large lima beans with a soft and creamy texture.

Can I freeze this dish?

Yes, I can freeze it for up to 2 months. I thaw it overnight in the fridge before reheating gently.

Conclusion

Creamy tomato butter beans are one of my favorite comforting meals because they are easy, affordable, and full of rich flavor. I love how the creamy tomato sauce pairs with the tender beans, making every bite warm, satisfying, and perfect for a cozy d

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