If you need a quick dinner that feels fresh, cozy, and filling, these Tomato Basil Butter Beans are one of my favorite recipes to make. Creamy butter beans simmer with juicy cherry tomatoes, garlic, basil, and a little cream cheese to create a simple sauce that's perfect for scooping up with crusty bread.
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Tomato White Butter Beans
This a perfect vegetarian dinner that I make often to get that fiber and protein in one go!
Julia's Recipe Highlights
- Ready in 15 minutes
- Easy one-pot vegetarian dinner
- Made with simple pantry staples
- Creamy without heavy cream
- Great for busy weeknights
- Protein-rich thanks to butter beans
- Perfect with crusty bread or toast
- Budget-friendly meal
- Naturally gluten-free (serve with GF bread)
- Leftovers taste even better the next day
Ingredients
- Butter beans - Creamy, soft, and perfect for soaking up the tomato sauce. I always use canned beans because they're ready in minutes. Substitute: Cannellini beans or great northern beans work well too.
- Cherry tomatoes - These become sweet and juicy as they cook. I like leaving some halves fairly chunky for extra texture. Quick meal prep tip: Use crushed tomatoes if in a pinch.
- Cream cheese - Just a little makes the broth silky and creamy without feeling heavy. Substitute: Mascarpone or a splash of heavy cream.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Tomato Basil Butter Beans
- Sauté the aromatics: Heat the olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and garlic and cook for about 1 minute, stirring often, until the onion softens and the garlic is fragrant.
- Cook the tomatoes: Stir in the cherry tomatoes, tomato paste, salt, and black pepper. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to soften and release some of their juices.
- Simmer the beans: Add the butter beans with the liquid from the can and stir everything together. Bring to a gentle boil, then reduce the heat and simmer uncovered for about 5 minutes so the sauce thickens slightly.
- Make it creamy: Remove the pan from the heat and stir in the cream cheese until completely melted and smooth.
- Finish with basil: Fold in the chopped fresh basil. Taste and adjust the seasoning if needed. Sprinkle with red pepper flakes if you like a little heat.
- Serve: Spoon into bowls and serve warm with toasted crusty bread or baguette slices for dipping.
Julia's Most Important Tips
- Use butter beans if you can. They're extra creamy and have a buttery texture that's perfect for this recipe. In U.S. stores, they're often labeled large lima beans. Cannellini beans are the closest substitute, followed by Great Northern beans.
- Don't drain the canned beans. The liquid helps create a naturally creamy sauce without adding flour or extra cream.
- Using dried beans? Cook ¾ cup dried butter beans until tender to replace one 15-ounce can. Since you won't have the bean liquid, add about ½ cup vegetable broth or water while simmering.
- Fresh cherry tomatoes give the best texture. They soften and burst as they cook, creating little pockets of juicy sweetness throughout the dish.
- No fresh tomatoes? Substitute 1 cup crushed tomatoes or 1½ cups diced canned tomatoes. The sauce will be smoother but still delicious. Note: Any substitution to my original recipe will deliver different results.
- Use room-temperature cream cheese. It melts much faster and creates a silky sauce without lumps.
- Don't overcook the tomatoes. I like leaving a few pieces slightly chunky because they burst while you're eating and add great texture.
Tools I Used
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Storing Leftovers
- To Store. Let the beans cool completely before transferring them to an airtight container. They'll keep well in the refrigerator for up to 4 days.
- To Reheat. Warm gently in a saucepan over medium-low heat until hot. If the sauce thickens in the fridge, add a splash of water or vegetable broth to loosen it.
- To Make Ahead. I often chop the onion, garlic, basil, and tomatoes the day before. Dinner comes together even faster the next evening.
Serve It With Toasted Bread
I highly recommend serving these creamy tomato basil white beans with warm, crispy bread. The sauce is too good to leave behind, and a thick slice of toasted baguette or sourdough is perfect for soaking up every last spoonful.
You can also spoon the beans over toast for an easy lunch, serve them alongside grilled chicken or fish, or enjoy them with a simple green salad for a light dinner.
How to Toast the Bread
- Oven Method - Slice a baguette or rustic loaf into ½-inch slices. Brush both sides lightly with olive oil or melted butter and arrange them on a baking sheet. Bake at 400°F (200°C) for 8-10 minutes, flipping halfway through, until golden and crisp.
- Skillet Method - Heat a drizzle of olive oil or a little butter in a skillet over medium heat. Toast the bread for 2-3 minutes per side until golden brown and crunchy.
For extra flavor, rub each warm slice with a peeled garlic clove right after toasting. It's one of my favorite little tricks and makes the bread taste amazing with these creamy beans.
FAQ
No. For this recipe I recommend using the bean liquid because it naturally thickens the sauce.
Absolutely. Spinach, kale, zucchini, or mushrooms all work well.
Yes. Skip the cream cheese or use your favorite dairy-free cream cheese.
More Vegetarian Dinners
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
Tomato Basil Butter Beans
Ingredients
Method
- Cook the onion: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 1 minute until fragrant and the onion starts to soften.2 tablespoons olive oil, 2 garlic cloves, ⅓ cup chopped yellow onion
- Add the tomatoes: Stir in the cherry tomatoes, tomato paste, salt, and pepper. Cook for 2 minutes until the tomatoes begin to soften.13 ounces cherry tomatoes, 1 tablespoon tomato paste, ½ teaspoon salt, ¼ teaspoon black pepper
- Simmer the beans: Add the butter beans along with the liquid from the can. Bring to a gentle boil, then reduce the heat and simmer for 5 minutes.15 ounces (1 can) can butter beans
- Make it creamy: Remove the pan from the heat. Stir in the cream cheese until completely melted and smooth.2 tablespoons cream cheese
- Finish: Fold in the fresh basil and serve immediately with toasted bread. Sprinkle with red pepper flakes if you'd like a little heat.1 cup chopped fresh basil
- If you like this recipe, leave a 5 star rating. Thank you for suporting my blog!
Nutrition
Notes
- Cherry tomatoes: Fresh tomatoes give the best texture, but you can substitute 1 cup crushed tomatoes or 1½ cups canned diced tomatoes if that's what you have. The sauce will be a little smoother but still delicious.
- Using dried butter beans: Replace 1 (15-ounce) can with ¾ cup dried butter beans. Soak them overnight, then cook until tender. You'll end up with about 1½ cups cooked beans. Since you won't have the canned bean liquid, add ½ cup vegetable broth or water when simmering the sauce.
- Butter beans: These are sometimes labeled large lima beans in U.S. grocery stores. They're extra creamy and my first choice for this recipe. If you can't find them, cannellini beans (white kidney beans) are the closest substitute, followed by Great Northern beans.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The flavors get even better overnight!
- Reheat: Warm gently on the stovetop over medium-low heat. If the sauce has thickened, stir in a splash of broth or water until creamy again.
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Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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