Can I use dried butter beans instead of canned?

You can, but they’ll need to be fully cooked first. The canned version keeps this recipe quick and weeknight-friendly.

What can I substitute for vegan cream cheese?

Cashew cream or a splash of full-fat coconut milk works well. The texture will change slightly, but it’ll still be delicious.

How long do these butter beans last in the fridge?

Store them in an airtight container for 3–4 days. The sauce will thicken when cold—just reheat gently.

Can I freeze this recipe?

Yes! Freeze for up to one month. Reheat slowly on the stovetop or in the microwave.

Is this recipe spicy?

Not at all—but feel free to add red pepper flakes if you like a little kick.

Burst Tomato Basil Butter Beans: 30-Minute Cozy Magic

Name: Burst Tomato Basil Butter Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 10 ounces cherry or grape tomatoes; ½ teaspoon truffle salt or regular salt, plus more to taste; ¼ teaspoon ground black pepper, plus more to taste; 1 medium shallot, finely diced; 3 cloves garlic, minced; 1 (15-ounce) can butter beans, liquid included; 2 tablespoons vegan cream cheese; ½ cup fresh basil, chopped

Description

These Burst Tomato Basil Butter Beans are creamy, comforting, and ready in just 30 minutes. A healthy, vegan, gluten-free skillet meal bursting with tomato-basil flavor.

Ingredients

Scale

2 tablespoons olive oil
10 ounces cherry or grape tomatoes
½ teaspoon truffle salt or regular salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
1 medium shallot, finely diced
3 cloves garlic, minced
1 (15-ounce) can butter beans, liquid included
2 tablespoons vegan cream cheese
½ cup fresh basil, chopped

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Instructions

Finely dice the shallot, mince the garlic, and chop the fresh basil.
Heat olive oil in a skillet over medium heat. Add tomatoes, salt, and pepper.
Cook for 5–8 minutes until tomatoes burst and release their juices, gently pressing if needed.
Add shallot and garlic, stirring and cooking for about 3 minutes until fragrant.
Pour in the butter beans with their liquid and bring to a gentle simmer.
Cook for 5 minutes, allowing the sauce to thicken slightly.
Stir in the vegan cream cheese until fully combined.
Remove from heat and fold in fresh basil. Adjust seasoning to taste.
Serve warm with toasted bread.

Notes

Butter beans are best enjoyed fresh but can be stored in the fridge for 3–4 days.

The sauce will thicken when chilled; reheat gently before serving.

Do not drain the beans—this liquid creates the creamy texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: American, Italian-inspired

Nutrition

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