Can I use other beans instead of butter beans?

Yes! While butter beans (also known as Lima beans) provide a creamy texture, you can substitute them with other white beans, such as cannellini beans, or even chickpeas. These alternatives will still give you a satisfying dish with a similar texture and flavor.

How do I store leftovers of Burst Tomato Basil Butter Beans?

Store leftovers in an airtight container in the fridge for up to 3-4 days. If you want to keep them longer, you can freeze them for up to one month. When reheating, gently warm the beans over low heat, as the creamy sauce may solidify.

Can I make this Burst Tomato Basil Butter Beans recipe spicier?

Absolutely! If you like a little heat, feel free to add a pinch of red pepper flakes or diced fresh chili to the sautéing shallots and garlic. This will give the dish a spicy kick that complements the creamy butter beans and fresh tomatoes.

Burst Tomato Basil Butter Beans: A Quick and Flavorful Vegan Delight

Name: Burst Tomato Basil Butter Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
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 ounces butter beans (canned with liquid); 2 tablespoons vegan cream cheese; ½ cup fresh basil, chopped

Description

Burst Tomato Basil Butter Beans is a quick, healthy, and flavorful vegan recipe that combines creamy butter beans with juicy, burst tomatoes and aromatic fresh basil. Ready in just 30 minutes, this dish is perfect for a weeknight dinner or a satisfying side dish.

Ingredients

Scale

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 ounces butter beans (canned with liquid)
2 tablespoons vegan cream cheese
½ cup fresh basil, chopped

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Instructions

Heat the olive oil in a shallow pan over medium heat.
Add the tomatoes, salt, and pepper to the pan, cooking them for 5-8 minutes until they begin to burst. Press down on the larger ones with a spatula to release their juices.
Add the diced shallot and minced garlic to the pan and sauté for another 3 minutes.
Pour in the butter beans along with the liquid from the can, and stir to combine. Bring the mixture to a simmer and cook for about 5 minutes to tenderize the beans and reduce the liquid.
Add the vegan cream cheese, stirring until fully mixed into the sauce.
Turn off the heat and mix in the fresh chopped basil.
Serve the dish warm with your favorite bread or as a side dish. Enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 1 month.
Reheat gently on low heat, as the creamy sauce may solidify when stored.
For a spicier version, add red pepper flakes or a diced jalapeño with the shallots and garlic.
For a richer texture, cook the beans longer to reduce the liquid further.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Vegan

Nutrition

Serving Size: 1 large bowl
Calories: 378 kcal
Sugar: 5g
Sodium: 792mg
Fat: 19g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 13g
Protein: 14g
Cholesterol: 0mg