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!
Ingredients:
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.
You can also serve them alongside a delicious salad such as my Tomato Artichoke Salad or Quinoa Chickpea Arugula Salad.
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!
-TSG
More bean-forward recipes you will love:
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Tomato Basil Butter Beans
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Susan says
So good with the tomatoes to start the flavor. We are not vegan so I added goat cheese at the end. Loved it!!
Jennifer says
Have you ever pureed this (e.g., with an immersion blender)? This looks SO good, but my daughter doesn't love the texture of beans so I was thinking if it was pureed it would have the same taste and nutrition with a smoother texture?
Megan says
I haven't just because I enjoy eating it as is but you totally could blend it up and even use it as a protein rich sauce for pasta!
Dan says
Holy COW!!! That was one of THE most amazing soups I've ever had!!! My beloved wife made it and only made enough for two bowls (one for each of us)... When I found out there wasn't any more I almost started a riot (j.k. 😄)! We can hardly wait to try more of your recipes! Thanks for sharing this ❤️
Nanette Koses says
Has anyone tried any beans in lieu of butter beans?
Megan says
chickpeas or cannellini beans should work as well!
Shirley says
I have made her Creamy Lemon Garlic Butterbean recipe numerous times using Goya Small White Beans and it is wonderful every time. I plan to use the same white beans with this. It is nice that the recipe is so versitile regarding the beans!
Gaby says
I'm not vegan but dairy free. My fam LOVES this recipe! We did it with the crustinis and wild salmon the first meal. We later used the delicious leftover butter beans and combined with lemon "butter" shrimp and fettuccine noodles for a creamy alfredo-like twist. Delicious!!!!
Megan says
So glad you loved it and found multiple uses for it too!
KB says
Love, love, love this dish!!! It is super simple to make, healthy and absolutely delicious. I make it often and always double the recipe. I also double the amount of garlic, because we love garlic, and add either kale or spinach at the end. It is hands down one of my favorite soups.
Megan says
Love the idea of adding some spinach and kale- so glad you liked it!
Merel says
Very nice dish. I will make this again! Thanks😄
Megan says
So glad you enjoyed it!
Lauren G says
A friend shared this recipe and said how good it is and I couldn't agree more! Very quick and easy and was a real crowd-pleaser. I substituted Greek Yogurt for vegan cream cheese.
Megan says
So glad you liked it 🙂
Corinne says
Wow! This was incredibly flavorful! I accidentally forgot to get the vegan cream cheese, so I subbed a tablespoon of cashew butter for thickening. It was delicious! Served with fresh sourdough that I toasted on both sides in olive oil and rubbed with garlic. Sooooo yummy!!!!
Megan says
Glad to hear cashew butter worked as a substitute- thanks for the review!
Clare says
Simple and tasty, I used a small red onion and dried basil and it's still warming and flavoursome, served on basmati rice but would be heavenly with my gluten free lamas bread, Thank you for this , I found it on Pinterest!
Megan says
Sounds delicious over rice! 🙂
Erin says
Best beans ever!
Megan says
So glad you enjoyed them! 🙂
Erin says
Can't stop making this recipe!!
Sheila says
Just wow! It's simple but has such a sophisticated taste 🩵 it's my new go-to this winter! Thank you so much!
Megan says
So glad you enjoyed it!
Bengisu says
Awesome recipe! I love butter beans they help me to eat more vegetables. I added spinach and brussel sprouts to eat more veggies and i love it
Megan says
All those extra veggies sound great- glad you enjoyed the recipe!
Jordanna says
This was the first vegan meal I have ever made and everyone in my house ate it (even the picky kids!).
I had a fresh loaf of sourdough to go with it and wow, eating the stew with the bread was so hearty & warming on a -20 day!
Thank you!
Megan says
You-re so welcome- So glad your family was able to find a vegan meal they enjoyed 🙂
Emma says
This simple recipe is packed with so much flavor. Soooo delicious and versatile. Will be making again for others so they can also enjoy!
Megan says
So glad you enjoyed it!!
Olivia says
This was delicious! Filling and cozy and came together super quickly. Definitely adding to the dinner rotations.
Megan says
So glad you enjoyed it 🙂
Jillian says
I loved this! I used regular cream cheese and rubbed garlic on some toasted rustic bread. Such a simple and easy dish. I can't wait to try Creamy Lemon Garlic Butter Beans recipe next.
Megan says
So glad you enjoyed it! Will definitely have some new butter bean recipes coming soon too 🙂
Jayme says
This was my first time making something like this. I didn't have any bread to eat it with and my basil had gone bad, but it was sooooo delicious anyways! Definitely something I'm gonna be eating every week. Thank you for sharing this recipe!
Megan says
So glad you enjoyed it 🙂
jen says
This was perfect. I was looking for new ways to cook up the bounty of ripe heirlooms in the garden and this was so simple and delightful.I stirred in some pesto verses the leaves because I had it, it was great.
Megan says
Love the addition of pesto- yum! and thanks for the review 🙂