These creamy tomato basil butter beans are perhaps the most flavorful way to enjoy beans you've ever tried! Bursting with fresh flavors and super creamy, this one-pot dish only takes 30 minutes to make.
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You know those times when you're craving something creamy and comforting but want to keep things on the healthier side? That's exactly how this creamy tomato and butter bean skillet came to life.
I was thinking about how to get that satisfying, creamy dish without reaching for pasta. Swapping in butter beans not only makes it creamier but also packs in extra fiber and protein so it's really a win-win!
This is the perfect recipe to try with fresh tomatoes - I absolutely love the way they burst open in the skillet, releasing all that sweet juice.
If you can find San Marzano tomatoes, they're absolutely perfect here as their rich flavor makes the sauce quite addictive.
Why you'll love these tomato basil butter beans
- The bursting fresh tomatoes and fresh basil add amazing flavor that pairs perfectly with the creamy sauce.
- It's a healthier option packed with fiber and protein, thanks to the butter beans instead of pasta.
- It's super easy to make, so you'll have dinner ready in about 30 minutes.
What you'll need
Olive oil - Extra virgin olive oil is my go-to for this recipe because you need that rich flavor to make the sauce irresistible.
Plum tomatoes - Fresh plum tomatoes are great, but if you can find San Marzano tomatoes, they'll make the sauce even more flavorful.
Shallot - I prefer shallots here as their flavor is more subtle than that of onions, but feel free to use whichever you like.
Garlic - Measure with your heart; this is the kind of dish where you can really add as much garlic as you like.
Tomato paste - Just a tablespoon of tomato paste deepens the tomato flavor and thickens the sauce nicely.
Butter beans - I use canned butter beans for convenience-they're creamy and packed with protein.
If you prefer, you can cook dried beans ahead of time and use them instead.
Cream cheese - I use light cream cheese to make the sauce super smooth without being too heavy. Make sure your cream cheese is at room temperature so it melts quickly.
Fresh basil - Just like with the garlic, this is where you measure with your heart! I love heaps of fresh basil in this dish.
Pro tip
If you have a Parmesan rind on hand, toss it into the skillet while the sauce simmers for even more flavor.
How to make creamy butter beans in tomato sauce
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil in a large skillet over medium heat, add the plum tomatoes, and cook for 6-8 minutes until they burst.
Add the shallot, garlic, salt, and pepper, and cook for 1-2 minutes until softened and fragrant.
Stir in the tomato paste, then add the butter beans and simmer for 5-10 minutes until the sauce thickens.
Stir in the cream cheese until smooth, then mix in the fresh basil and serve.
Substitutions and variations
- To keep it creamy without dairy, swap the cream cheese for a plant-based alternative or use coconut milk.
- I love tossing in some spinach, zucchini, or bell peppers to pack in more nutrients and make the dish even heartier.
- If I don't have butter beans, I'll use cannellini beans or chickpeas-they work just as well and taste delicious.
- For a bit of heat, I sometimes add a pinch of red pepper flakes or a chopped chili pepper to the sauce.
Recipe tips and notes for the best creamy tomato butter beans
- Be patient and let the tomatoes cook until they burst open and release all their juices; it's really worth the extra few minutes.
- Shred the basil by hand instead of chopping it - this keeps the leaves from bruising and preserves the fresh flavor.
- This dish is perfect for scooping up with some crusty bread or toast.
- Top your creamy butter beans with loads of freshly grated Parmesan just before serving - there's really nothing Parmesan doesn't make better and trust me, this is so true here.
Leftovers and storage
- Leftovers taste even better the next day! Allow them to cool completely and refrigerate in an airtight container for up to 3 days.
- Warm gently on the stovetop over medium heat, stirring occasionally; add a splash of water if needed.
- You can freeze this dish if you like for up to 2 months. Thaw it overnight in the fridge before reheating.
If you've tried this creamy tomato basil beans recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Creamy Tomato Basil Butter Beans
Ingredients
- 2 tablespoons olive oil
- 1 pound (450 g) plum tomatoes, halved
- 1 medium shallot, finely diced
- 2 garlic cloves, finely chopped
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon tomato paste
- 2 cans (14 oz / 400 g) butter beans, drained and rinsed
- 4 ounces (120 g) light cream cheese
- ½ cup (12 g) fresh basil, shredded
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the plum tomatoes and cook, stirring occasionally, until they burst and release their juices. This will take about 6-8 minutes; break them up with your spoon as they cook.2 tablespoons olive oil1 pound plum tomatoes
- Once the tomatoes have burst, add the shallot and garlic together with the salt and pepper and cook for 1-2 minutes until softened and fragrant.
- Stir in the tomato paste and cook for a further minute, then add the butter beans.1 tablespoon tomato paste2 cans (14 oz / 400 g) butter beans
- Simmer for 5-10 minutes, stirring occasionally, until the sauce thickens a bit.
- Next, stir in the cream cheese until it melts and the sauce becomes creamy and smooth.4 ounces light cream cheese
- Stir in the fresh basil, adjust the seasoning to taste and serve with extra fresh basil on top if you like.½ cup fresh basil
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Jackson says
Your recipes are always well written and easy to follow.
sam says
Hello,
I have a question for you please.
What might you serve with the Tomato Basil Butter Beans?
I love Tomato Basil Soup and am eager to try this recipe.
Many thank yous,
Sam
Alice says
Hi Sam, I personally love it with crusty bread but it would also work with a light salad on the side. I hope you enjoy the recipe!
Brenda B. says
your a genius! can't wait to make this dish - your a wonderful cook, Loving many of your recipes. Thankyou!!
Alice says
Thank you so much for your kind words, Brenda! I hope you enjoy the dish.