Creamy Tomato Butter Beans
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These Creamy Tomato Butter Beans is a delicious side dish packed with proteins and ready in 40 minutes. The butter beans are in a velvety tomato sauce with a splash of cream and lots of Parmesan cheese.
Comforting Creamy Butter Beans
I know this is probably a side dish for most people, but for me, these beans are so hearty and comforting, I eat them by themselves with some good crusty bread. They’re incredibly easy to make, with just a quick simmer, and you’ll be scooping it straight from the pan.
I love everything about this dish, we’re talking a creamy, tomatoey sauce that’s rich but not heavy, buttery beans and enough garlic to make you feel like you’ve done something good for yourself. Did I mention it’s meatless? Yes, but also so satisfying, you won’t miss a thing.
Ingredients and Tips
- Butter beans: These big creamy beans are sometimes labeled as lima beans. They’re big and creamy but if you cannot find them, cannellini beans will also work. Make sure you drain them and rinse them.
- Tomatoes: I like a big can of crushed tomatoes, but grab a good quality can like San Marzano.
- Spices and herbs: I’m using a combination of smoked paprika, some red pepper flakes for a bit of heat, salt and pepper, thyme and oregano.
- Sugar: Yes, you need a bit of sugar to balance out the acidity. Trust me on this.
- Heavy cream: We just need a bit of cream for that velvety finish. Half and half also works for a lighter option. Mascarpone is also great.
- Season generously: You want to season the beans and tomatoes generously because they can be pretty bland otherwise, so season as you go.
- Add-ins: You can totally customize this and throw in some spinach, some bacon or pancetta would also be amazing.
This recipe is very straightforward. Here’s how you’ll make it.
Start by sautéing your onion until softened then add in the garlic, smoked paprika, and chili flakes over medium heat. You’re basically waking up the spices so that everything tastes great and smells incredible.
Pour in the crushed tomatoes, sugar, oregano and thyme. Give it a good stir, then season it generously with salt and pepper, and let it simmer uncovered for a good 15 minutes. The sauce will thicken slightly. If it starts to splatter, turn down the heat a notch.
Now’s the time to stir in those butter beans. Let them simmer gently for 5 minutes so they soak up all that tomato goodness.
Turn the heat down to low and stir in the heavy cream and Parmesan cheese. This is what will make your sauce velvety. Time to taste and season again if needed. Finally, garnish with some fresh parsley or basil, grab your bread and serve hot.
How To Serve It
These butter beans are begging for a warm crusty bread to scoop up every last bit. Here’s how I like to serve it:
No-Knead Baguette
Easy Garlic Bread
Easy Tossed Salad
Easy Grilled Chicken Breast
Frequently Asked Questions
Can I make this ahead?
Yes, this reheats beautifully. Store it in the fridge for up to 4 days and reheat gently on the stove.
Can I freeze it?
You can, just stir in a splash of cream when reheating to bring it back to life.
Can I make it vegan?
Absolutely! Swap the cream for coconut cream or cashew cream, and skip the Parmesan or use nutritional yeast.
What can I use instead of butter beans?
Cannellini beans, navy beans, or even chickpeas work well here.
Can I add vegetables?
Yes! Baby spinach, kale, or roasted red peppers are excellent stir-ins right before serving.
Try These Delicious Sides Next
- Yellow Rice
- White Bean Dip
- Lemon Orzo with Asparagus
- Crockpot Mashed Potatoes
- Caramelized Onion & Gruyère Mashed Potatoes
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Creamy Tomato Butter Beans
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Ingredients
- 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 (2 cans, drained and rinsed)
- 28 ounces crushed tomatoes (1 can)
- 1 teaspoon sugar (to balance acidity)
- 1 teaspoon dried oregano (or 1 tablespoon fresh)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- ½ cup heavy cream (or mascarpone, or half-and-half for lighter)
- ½ cup Parmesan cheese (grated )
- salt and pepper (to taste)
- fresh parsley or basil (chopped, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 5–6 minutes until softened. Stir in the garlic, smoked paprika, and chili flakes; cook for 1 minute.
- Add the crushed tomatoes, sugar, oregano, and thyme. Stir well and simmer uncovered for 15 minutes, until slightly thickened. Season generously with salt and pepper.
- Stir in the butter beans and let them simmer in the sauce for 5 minutes so they absorb flavor.
- Reduce heat to low. Stir in the heavy cream and Parmesan. Cook 2–3 minutes more, until the sauce is luscious and creamy.
- Garnish with fresh parsley or basil and serve hot with crusty bread or over rice.
Notes
- Butter Beans: Also sold as large lima beans. Cannellini beans, navy beans, or chickpeas work well if that’s what you have.
- Cream Options: Heavy cream gives the richest finish. For something lighter, use half and half or even whole milk. Mascarpone is a decadent swap.
- Cheese: Freshly grated Parmesan melts better and adds a salty, nutty kick.
- Make It Vegan: Use coconut cream or cashew cream and a dairy free cheese or nutritional yeast.
- Add-Ins: Toss in baby spinach, kale, or roasted red peppers before serving. Crispy pancetta on top is never a bad idea.
- Storage: Refrigerate up to 4 days. Reheat gently on the stovetop with a splash of cream or broth to loosen.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
