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
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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.