Butter Bean Recipe
Servings: 4 people
- 2 tablespoons extra virgin olive oil plus 1 tablespoon for the marinade
- 2 pints (600 g) cherry tomatoes halved (4 cups)
- 2 cans butter beans 15 oz / 400 g each can
- 2 cloves garlic pressed or finely chopped
- 1 teaspoon dried oregano + 1 teaspoon for the marinade
- 1 cup (240 ml) water or vegetable broth
- 1 block feta cheese (about 7 oz / 200 g)
- 2 teaspoons honey or maple syrup
- ¼ teaspoon red pepper flakes more or less to taste
- 1 lemon juice and zest
- 1 handful fresh basil or parsley (if desired)
- ½ teaspoon salt + black pepper
- Marinate the Feta: Cut 1 block feta cheese into chunky pieces and place them in a bowl. Add 1 tablespoon olive oil, 2 teaspoons honey, 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Toss gently to coat, then set aside to marinate.
- Cook the Tomatoes: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add 2 pints cherry tomatoes, ½ teaspoon salt, a few cracks of black pepper, 1 teaspoon dried oregano, and 2 cloves garlic. Cook for about 10 minutes, stirring occasionally, until the tomatoes are soft and saucy.
- Add the Beans: Stir in 2 cans butter beans (drained and rinsed) along with 1 cup water of water. Let it simmer for 5 to 8 minutes, until the beans are warm, tender, and creamy.
- Finish and Serve: Spoon the marinated feta over the beans and tomatoes. Broil for 5 minutes until the feta is golden and slightly crisp, or serve straight from the skillet. Finish with the zest and juice of 1 lemon and 1 handful fresh basil. Delicious with crusty bread!
Serve it with: Crusty bread, plain yogurt or labneh, or leafy greens of your choice.
Substitutions
- Butter beans → Swap with cannellini, chickpeas, or gigante beans for a similar creamy texture.
- Cherry tomatoes → Use grape tomatoes, chopped roma, or canned fire-roasted tomatoes in a pinch.
- Feta → Substitute with goat cheese, ricotta salata, halloumi, or tofu for a dairy-free twist.
- Olive oil → Avocado oil or sunflower oil work if you’re out of extra virgin.
- Honey → Maple syrup or agave make great vegan alternatives.
- Dried oregano → Try za’atar, thyme, or Italian seasoning for a flavor variation.
- Chili flakes → Use Aleppo pepper, hot paprika, or skip for a milder version.
- Garlic → Garlic powder or roasted garlic adds a sweeter, mellow flavor.
- Lemon juice/zest → Lime or white wine vinegar brings similar brightness.
- Basil or parsley → Mint, dill, or cilantro also add fresh, herby flavor.
- Choose block feta: Creamier and holds its shape better than pre-crumbled.
- Marinate at room temp: 15–30 minutes lets the honey and herbs infuse the feta.
- Medium-high heat skillet: Hot enough to blister tomatoes, but not burn the oil.
- Don’t skimp on olive oil: It adds richness and brings the whole dish together.
- Use canned butter beans: Quick and easy — just rinse well before using.
- Crush some tomatoes while cooking: Helps create a rich, rustic sauce fast.
- Broil the feta (optional): Adds golden edges and a bit of wow-factor.
- Finish with lemon and herbs: Brightens and balances the creamy beans.
- Serve with good bread: Pita, sourdough, focaccia... whatever you love to mop up the sauce.
- Make it ahead: Even tastier the next day. Reheat gently and top with fresh herbs.
