This recipe is a real go-to when you want something simple, satisfying, and packed with fibre. It’s a perfect way to enjoy fresh, seasonal tomatoes and wholesome butter beans without any fuss.
I love how quick it is to make — about 20 minutes — and how it uses basic ingredients that are usually already in the kitchen. The sweetness of the cherry tomatoes balances beautifully with the creamy butter beans, making it a dish that feels light yet filling. Thanks to the beans and the fibre they bring, this meal keeps you full and satisfied for longer, which is great if you want to eat mindfully or cut back on pasta without feeling hungry.
The onion and garlic add a gentle savoury base, while a touch of seasoning brings everything together. It’s an easy way to add more plant-based protein and fibre to your day, supporting digestion and overall gut health. You can enjoy this as a topping for toasted garlicky sourdough bread for a quick snack, or serve it over your favourite pasta for a balanced, nutritious meal.
Tips
- Cook the garlic on a low heat to avoid burning and bitterness.
- If your cherry tomatoes aren’t very sweet, add a pinch of sugar or a splash of balsamic vinegar.
- Add the butter beans at the end to avoid overcooking them – they just need warming through.
- If serving on toast, rub a garlic clove on the bread and drizzle with olive oil for extra flavour.
- Tear the basil by hand and stir it in right before serving to keep its fresh aroma.
- If the sauce gets too thick, add a splash of hot water or reserved pasta water to loosen it.
- Use fewer pasta and more beans – this makes the dish higher in fibre, more filling, and lower in calories without sacrificing satisfaction.
Swaps
Butter beans – Chickpeas or cannellini beans are great alternatives. Just drain and rinse well.
Cherry tomatoes – Any ripe tomatoes will work. If using larger ones, just chop them small.
White onion – Red onion or shallots can be used for a milder flavour.
Garlic – Garlic paste or roasted garlic also works if that’s what you have on hand.
Basil – Try parsley, oregano or thyme for a different flavour twist.
Vegetable stock powder – A splash of soy sauce or a crumbled stock cube does the job too.
Sourdough bread – Any crusty bread will be delicious. Or skip the bread and serve it over rice, quinoa, or polenta.
Storage
Fridge: Store any leftovers in an airtight container in the fridge for up to 2 days.
Freezer: If you want to keep it longer, transfer the beans and tomato sauce (without pasta) to a freezer-safe container and freeze for up to 2 months.
When reheating, add a splash of water to loosen the sauce and heat gently on the stove or in the microwave until warmed through. If you froze it, thaw overnight in the fridge before reheating.
More Beans Recipes
- Creamy Butter Beans On Toast
- South African Veggies & Beans: Chakalaka
- Greek Beans Casserole
- Harissa Beans With Yoghurt
Butter Beans & Cherry Tomatoes
Ingredients
- 2 cans of butter beans
- 400 g cherry tomatoes
- 1 white onion chopped
- 3-5 garlic cloves chopped
- Basil Handful
- Salt pepper, sugar to taste
- 100g pasta
Instructions
- In a pan add some oil and cook the garlic and onion. Then add the cherry tomatoes and let it simmer until the cherry tomatoes go soft. Season to taste: I added 1/2 tsp of vegetable stock, salt, pepper and a tsp of sugar.
- Add the butter beans at the very end, they don’t need to cook but just heat up.
- You can have this on a slice or two of garlicky sourdough bread or, like we did, on top of your favourite pasta.