If you loved my Creamy Lemon Garlic Butter Beans, then you have to try these flavorful Burst Tomato Basil Butter Beans! They only take 30 minutes to make and are the perfect healthy, vegan, & gluten-free recipe when you're craving something easy & quick for dinner!
Butter Beans (aka Lima Beans) are probably one of my favorite beans to enjoy because of their buttery flavor and smooth texture. The beauty of butter beans truly lies in their versatility.
They can be used as a star ingredient in various dishes or act as a delightful accompaniment. Plus, they really soak up the flavor of what you cook them in!
This new recipe transforms your basic bean stew into a delicious, summery, and filling weeknight dinner packed with seasonal tomatoes!
Ingredient & substitution notes:
- Butter Beans: Since we are using cooked and canned butter beans (and their liquid) I recommend buying beans that are organic when possible.
- While butter beans really work best in this recipe you can swap them with any white bean such as cannellini beans or chickpeas for similar results.
- Tomatoes: Small tomatoes such as cherry tomatoes or grape tomatoes work best in this recipe. They have the best flavor and "burst" when they are cooked at high heat releasing all their juices.
- Cream cheese: I used Violife cream cheese which is my favorite to use in this recipe. Another great brand to use is Kite Hill cream cheese.
- Shallot: Can be substituted with ½ of a small white onion for similar results.
- Olive oil: Really brings out the flavor of the tomatoes so I don't recommend swapping it. However, it can be substituted for vegan butter or any neutral cooking oil.
How to make tomato basil butter beans
Cook the tomatoes until they "burst"
Heat the olive oil in a wide shallow pan. Once hot, add in the tomatoes, salt, & pepper. Cook the tomatoes at medium to high heat until they burst (about 5-8 minutes).
Some of the larger ones won't fully release their juices when they burst, so use your spatula to press them down.
Add the shallots & garlic
Next, add the finely diced shallot and minced garlic to the pan and sauté with the tomatoes for about 3 minutes.
Pour in the beans & bring to a simmer
Once the shallots and garlic are fragrant, pour in the can of butter beans (with their juices!). Stir together and bring to a simmer.
Cook at a simmer for about 5 minutes to make the butter beans more tender and reduce some of the liquid in the pan.
Add vegan cream cheese and basil
Next, add in the vegan cream cheese. Use your spatula to stir it around in the pan until fully mixed in.
Then, turn off the heat and mix in the fresh basil. I like to slice it thinly so it gets mixed throughout.
Let the beans cool slightly, then serve with a few slices of toast to enjoy!
FAQ & Tips:
What can I serve tomato basil beans with?
As mentioned above, my favorite way to enjoy them is with a few slices of buttery toast. If you want to make this dish extra fancy, you can serve it alongside homemade focaccia, vegan garlic bread, or spelt bread!
To make this dish heartier, you can even serve the tomato butter beans over rice, pasta, or orzo.
How do I store tomato butter beans?
These tomato basil beans are best enjoyed right after making. However, they can be stored in a closed container in the fridge for 3-4 days or in the freezer for 1 month.
Keep in mind that the creamy broth will solidify in the fridge/freezer, so you'll need to reheat them to enjoy. To reheat, microwave or cook over low heat on the stovetop until warmed throughout.
I can't wait for you to try these quick, easy, & extra-flavorful Tomato Basil Butter Beans! With only 30 minutes and 9 ingredients, they are definitely going to be a weeknight staple this Summer. Enjoy!
More bean-forward recipes you will love:
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Tomato Basil Butter Beans
- 2 Tablespoons olive oil
- 10 ounces cherry or grape tomatoes
- ½ teaspoon truffle salt or regular salt, add more as desired
- ¼ teaspoon ground black pepper add more as desired
- 1 medium shallot finely diced
- 3 cloves garlic minced
- 15 ounce can butter beans 1 can with the liquid added to the pot- do not strain!
- 2 Tablespoons vegan cream cheese
- ½ cup fresh basil chopped
- To prep, finely dice the shallot, mince the garlic, and cut up the basil. I recommend using a garlic press if you have it.
- Next, add the olive oil to the pan and heat over medium heat. Then, add in the tomatoes, salt, and pepper.
- Stir and cook the tomatoes over medium heat until they burst open, about 5-8 minutes. They should release their juices, but if not, use a spatula to press them down and release the tomato juice.
- Next, add in the diced shallots and minced garlic. Stir and cook with the tomatoes for about 3 minutes.
- Add the can of butter beans including the liquid from the can. This makes the beans really creamy, so do not strain them. Stir together and bring the beans to a simmer. Once simmering, cook for about 5 minutes to reduce some of the liquid and cook the beans.
- Next, add the vegan cream cheese and stir until mixed.
- Then, turn off the heat and add in the chopped basil. Stir the basil into the tomato butter beans and season with additional salt and pepper to your liking.
- Remove the pan from the heat and serve while warm with a big slice of toasted bread. Enjoy!
- Butter Beans are best right after they are made. However, they can be stored in a closed container in the fridge for 3-4 days or in the freezer for 1 month.
- Keep in mind that the creamy broth will solidify in the fridge/freezer, so you'll need to reheat them to enjoy. To reheat, microwave or cook over low heat on the stovetop until warmed throughout.