Tomato Basil Butter Beans

A simple vegan butter bean recipe made with fresh cherry tomatoes and vegan pesto or fresh basil.

Course Main Course

Cuisine Italian, vegan

Keyword tomato basil butter beans, tomato butter beans, tuscan butter beans, vegan butter beans

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 338kcal

Warm 4 cloves of minced garlic in 3 tbsp of olive oil in a large skillet while you are washing and slicing cherry tomatoes.
Add 2 cups of halved cherry tomatoes, sprinkle with 1/2 tsp of salt, and turn up the heat to medium-low.
Drain and rinse 2 cans of butter beans. Then add them to the tomatoes once they have started to wrinkle and release their juices.
Simmer the butter beans and tomatoes for 1-2 more minutes until the tomatoes break down, but don't get totally mushy.
Drizzle with vegan pesto or chopped fresh basil leaves.
Serve with crusty bread or toast. (I like to slice a baguette, brush the slices with olive oil, and put them on a sheet pan under the broiler for 2-3 minutes until golden brown then serve in a bowl with the baguette slices.) You can also serve it as you would bruschetta or over pasta, rice, or quinoa.

Use fresh in-season cherry tomatoes when possible. The sweeter the tomatoes, the better your butter bean sauce will taste.

If your tomatoes are out of season, you may want to sprinkle them with a little sugar to bring out the flavor.

Only saute the tomato slices until they start to wrinkle so they don't get too mushy.