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Creamy Tomato Butter Beans

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A rich, velvety dish featuring buttery white beans simmered in a luscious, spiced tomato cream sauce. This comforting, protein-packed recipe is entirely plant-based and comes together quickly—perfect for cozy dinners, meal prep, or scooping with warm flatbread.

Ingredients

Units Scale
  • 2 cans (15 oz each) butter beans (lima beans), drained and rinsed
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp chili flakes (optional)
  • 1 can (15 oz) crushed tomatoes
  • 1/2 cup canned coconut milk (or plant-based cream)
  • Salt and pepper, to taste
  • 1 tbsp fresh parsley or cilantro, chopped (for garnish)
  • Flatbread or rice, for serving

Instructions

  1. Heat olive oil in a pan over medium heat. Sauté the onion for 3–4 minutes until softened.
  2. Add garlic, smoked paprika, and chili flakes. Stir for 30 seconds until fragrant.
  3. Pour in crushed tomatoes and stir. Let simmer for 5–7 minutes to thicken slightly.
  4. Stir in the coconut milk and season with salt and pepper.
  5. Add the butter beans and simmer for another 5 minutes until heated through and coated in the sauce.
  6. Garnish with fresh herbs and serve with flatbread or over rice.

Notes

  • This dish can be made ahead and stored in the fridge for up to 3 days, making it perfect for meal prep.
  • If you prefer a spicier dish, add more chili flakes or a dash of hot sauce to taste.
  • Feel free to use any plant-based cream if you prefer an alternative to coconut milk.

Nutrition

Find it online: https://yumfoodusa.com/creamy-tomato-butter-beans/