An easy, creamy Tuscan butter bean recipe with tomatoes, garlic and leafy greens. A comforting one-pan meal with vegan and vegetarian options.
Ingredients
- 2 × 400g tins butter beans, drained and rinsed
- 1 × 400g tin chopped tomatoes
- 200ml vegetable stock
- 150ml oat cream (or double cream for vegetarian version)
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp chilli flakes (optional)
- Large handful of baby spinach
- Salt and black pepper to taste
- Fresh basil to finish
- Sourdough or crusty bread to serve
Method
- 1
Heat the olive oil in a wide, deep pan over a medium heat. Add the onion and cook gently for 6–8 minutes until soft and translucent.
- 2
Add the garlic, smoked paprika, oregano and chilli flakes (if using). Stir for 1–2 minutes until fragrant.
- 3
Pour in the chopped tomatoes and vegetable stock. Stir to combine and bring to a gentle simmer. Cook for 5 minutes.
- 4
Add the drained butter beans and stir through. Simmer for a further 5 minutes to allow the beans to absorb the flavours.
- 5
Reduce the heat to low and stir in the oat cream (or double cream). Season generously with salt and black pepper.
- 6
Add the baby spinach and stir until just wilted — this takes about 1 minute.
- 7
Remove from the heat. Scatter over fresh basil and serve immediately with sourdough or crusty bread for dipping.
Chef Notes
Butter beans are one of my favourite ingredients — they hold their shape beautifully and soak up flavour without turning to mush. Don't rush the onions at the start; a slow, gentle cook builds the sweetness that carries the whole dish. If the sauce thickens too much, add a splash more stock. Leftovers reheat well the next day and the flavour deepens overnight.
Substitutions
For a fully vegan version, use oat cream or coconut cream in place of double cream. Cannellini beans or chickpeas work well in place of butter beans. Kale or cavolo nero can replace the spinach — add it a couple of minutes earlier as it takes longer to wilt. For extra richness, stir in a tablespoon of nutritional yeast.
Storage & Make-ahead
Keeps in the fridge for up to 3 days in an airtight container. Reheat gently on the hob with a splash of stock or water. Suitable for freezing — freeze before adding the spinach and cream, then add fresh when reheating.
Nutritional Highlights
Butter beans are an excellent source of plant-based protein and fibre. They are also rich in iron, magnesium and folate. Spinach adds iron, vitamin K and antioxidants. Tomatoes provide lycopene, a powerful antioxidant.
Allergen Information
Contains: celery (stock). May contain gluten depending on bread served alongside. Dairy-free when made with oat cream.
