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These spicy tomato butter beans have become my new favorite weeknight dinner. They’re a great pull-whatever-you-have-in-your-pantry kinda recipe.
These tomato-forward butter beans heavily rely on pantry staples like beans (duh), tomato sauce, tomato paste, sun-dried tomatoes (I did say this was a tomato-forward dish haha), and milk. Think of it as vodka pasta alla beans but sans vodka.
Serve this on it’s own or scoop it up with some heavily buttered and toasted sourdough. It’s the perfect high-fiber, high-protein, easy weeknight dinner.
Quick note, this dish relies on the arrabbiata sauce for a nice kick of heat, so if you’re using a different tomato sauce, throw in 1/4 cup of minced pepperoncini.
Ingredients You’ll Need for these Spicy Tomato Butter Beans
- Shallots
- Garlic cloves
- Tomato paste
- Aleppo pepper: This is optional, but I like the additional layer of heat it adds to this dish.
- Arrabbiata sauce: The spice in these spicy tomato butter beans mainly comes from the arrabbiata sauce (which has a nice kick of heat from the pepperoncini). So if you can, don’t swap it out for a different type of tomato sauce. If you do use a different tomato sauce, throw in 1/4 cup of minced pepperoncini.
- Creamy milk: I use my homemade cashew almond milk, but any creamy plant milk or regular milk will work.
- Sun-dried tomatoes packed in oil: Love using the oil from the sun-dried tomatoes to saute the aromatics – it gives this dish even more flavor.
- Butter beans: Cannellini beans are a great substitute.
- Lemon juice and zest
- Fresh parsley
- Kosher salt: Specifically, Diamond Crystal kosher salt. If you’re using Morton kosher salt, reduce the salt by half. Morton is much saltier and denser than Diamond Crystal kosher salt.
Serving & Storing
Love serving this with heavily buttered toasted sourdough but it also tastes amazing on its own.
Store any leftovers in a glass container in the fridge – it keeps well for about 3 days. Reheat the leftovers on the stove with a little splash of water to loosen up the sauce.
And that’s all for these spicy tomato butter beans! Don’t forget to leave a starred review and rating – love hearing your feedback!
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Spicy Tomato Butter Beans
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: American
Description
These spicy tomato butter beans are the perfect easy weeknight dinner – they heavily rely on pantry staples and are loaded with all the important stuff (like fiber and protein).
Ingredients
- Olive oil for sauteing (or use the oil from the sun-dried tomatoes)
- 2 (55 g) small shallots, thinly sliced
- 4 (18 g) cloves garlic, thinly sliced
- 2 tbsp tomato paste
- 2 tsp aleppo pepper (optional)
- 1 cup (260 g) Bionaturae arrabbiata sauce
- 1 cup (190 g) creamy plant milk or regular milk
- 1/2 cup (60 g) roughly chopped jarred sun-dried tomatoes in oil
- 2 14 oz (800 g each) cans butter beans, drained and rinsed
- 1 lemon worth of zest
- Kosher salt to taste
- Squeeze of lemon juice
- Handful of chopped parsley for garnish
- Toasted sourdough for serving
Instructions
- Saute the aromatics. Add the shallots and garlic to a large deep skillet or pan, drizzle a generous amount of olive oil (I like to use the oil from the sun-dried tomatoes), and saute for 3-4 minutes or until the shallots are translucent and the garlic is beginning to brown. Add in the tomato paste and aleppo pepper and fry off for 1 minute.
- Make the sauce. Next, add in the arrabbiata sauce, milk, sun-dried tomatoes, butter beans, and lemon zest. Stir to combine and adjust for salt. I used about 1/2 tsp kosher salt total – the sauce and sun-dried tomatoes both have salt so season gradually. Add a splash of water if you want the sauce thinner.
- Simmer the beans. Cover the pot, reduce the heat to low, and let the beans cook for 5-6 minutes to let all the flavors meld together.
- Garnish and serve. Finish with a squeeze of lemon and chopped parsley. Serve with heavily buttered toasted sourdough or rice. It also tastes amazing on its own.