Name: Tuscan-Inspired Creamy Butter Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; 1/2 teaspoon red pepper flakes (optional); 1 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/4 cup sun-dried tomatoes, chopped; 2 cans (15 oz each) butter beans, drained and rinsed; 1 1/2 cups vegetable broth; 2 tablespoons tomato paste; 1/2 cup full-fat coconut milk or plant cream (for extra creaminess); 2 cups chopped kale or spinach; Salt and pepper, to taste; Fresh basil or parsley, for garnish; Crusty bread, for serving

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Rich, rustic, and deeply satisfying, these Tuscan-Inspired Creamy Butter Beans are simmered in a fragrant tomato-herb sauce with garlic, sun-dried tomatoes, and leafy greens. Creamy coconut milk brings a luscious finish to this hearty, one-pan vegan dish that’s brimming with bold Italian flavors—perfect for cozy dinners or simple weeknight meals.

Why You’ll Love This Recipe

This dish transforms humble pantry staples into a vibrant, nourishing meal. The butter beans are soft and creamy, soaking up the robust sauce of tomatoes, herbs, and aromatics. Coconut milk adds a smooth, velvety richness that perfectly balances the acidity of the tomatoes. It’s naturally vegan, easy to prepare in just 30 minutes, and pairs beautifully with crusty bread or a side salad. Comforting and elegant, it’s a dinner that feels both hearty and wholesome.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

olive oil
yellow onion, finely chopped
garlic cloves, minced
red pepper flakes (optional)
dried thyme
dried oregano
smoked paprika
sun-dried tomatoes, chopped
butter beans, drained and rinsed
vegetable broth
tomato paste
full-fat coconut milk or plant cream
chopped kale or spinach
salt and pepper, to taste
fresh basil or parsley, for garnish
crusty bread, for serving

Directions

Sauté aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5–6 minutes, until translucent.
Add seasoning and garlic: Stir in the minced garlic, red pepper flakes, thyme, oregano, and smoked paprika. Cook for about 1 minute, until fragrant.
Tomato base: Add the tomato paste and chopped sun-dried tomatoes. Stir well and cook for 2 minutes to deepen the flavor.
Simmer with beans: Add the butter beans, vegetable broth, and coconut milk. Stir until fully combined and bring to a gentle simmer.
Add greens: Fold in the chopped kale or spinach. Cover partially and let simmer for 12–15 minutes, stirring occasionally until the greens are tender and the sauce slightly thickened.
Finish and serve: Season with salt and pepper to taste. Garnish with fresh basil or parsley and serve hot with crusty bread.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 320 kcal per serving

Variations

Spicy version: Increase the red pepper flakes or add a dash of chili oil for extra heat.
Lemon twist: Finish with a splash of lemon juice or a sprinkle of lemon zest for brightness.
Cream substitute: Use cashew cream or oat-based cream instead of coconut milk.
Add protein: Serve with grilled tofu or vegan sausage for added protein.
Rustic stew: Add diced carrots or zucchini for a heartier vegetable-forward dish.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm on the stove over medium heat, adding a splash of broth or water if the sauce thickens too much.

FAQs

Can I use dried butter beans instead of canned?

Yes, but soak and cook them in advance. You’ll need about 3 to 3½ cups of cooked beans.

What are butter beans?

Butter beans are large, creamy white beans (also known as lima beans) with a smooth texture and mild flavor—ideal for stews and braises.

Can I use other greens?

Yes, baby spinach, Swiss chard, or even collard greens all work well in this recipe.

What if I don’t like coconut milk?

You can use any unsweetened plant-based cream or even a splash of oat milk with a little olive oil for creaminess.

How do I thicken the sauce?

Let the dish simmer uncovered for a few minutes longer, or mash a few beans into the sauce for a naturally creamy consistency.

Can I make this in advance?

Absolutely. The flavors improve after resting, making it great for meal prep or next-day leftovers.

Does this pair well with pasta or rice?

Yes, it’s delicious served over polenta, orzo, rice, or even quinoa for a more filling meal.

Is this dish gluten-free?

Yes, as long as your broth and tomato paste are gluten-free, the recipe is naturally gluten-free.

Can I make it oil-free?

Sauté the onions in a bit of broth instead of olive oil for an oil-free version.

What’s the best way to serve this dish?

Serve with crusty bread, over a grain base, or topped with a handful of fresh arugula for a refreshing bite.

Conclusion

Tuscan-Inspired Creamy Butter Beans bring together warmth, richness, and Mediterranean flavors in one comforting skillet meal. With the perfect blend of herbs, sun-dried tomatoes, and hearty beans, this dish is satisfying, wholesome, and incredibly easy to make. Serve it with fresh herbs and crusty bread, and enjoy a restaurant-quality vegan meal made entirely from scratch.

Tuscan-Inspired Creamy Butter Beans

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This hearty vegan butter bean dish is simmered in a rich tomato-herb sauce with garlic, sun-dried tomatoes, and leafy greens—creamy, comforting, and loaded with bold Italian flavors.

Author: Asma
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Simmering
Cuisine: Italian
Diet: Vegan

Instructions

In a large skillet, heat olive oil over medium heat. Sauté onion for 5–6 minutes until soft and translucent.
Add garlic, red pepper flakes, thyme, oregano, and paprika. Cook for 1 minute until fragrant.
Stir in tomato paste and sun-dried tomatoes, cooking for 2 more minutes.
Add butter beans, vegetable broth, and coconut milk. Stir to combine and bring to a simmer.
Add chopped kale or spinach. Cover partially and let simmer for 12–15 minutes, stirring occasionally.
Season with salt and pepper to taste. Garnish with fresh herbs and serve with crusty bread.