Butter Tomato Beans
This is the perfect easy, quick weeknight dinner, and it makes even better leftovers! It uses just a handful of simple ingredients, but delivers maximum flavour. Thanks to the beans, it’s also a great source of fibre and plant-based protein. Everything is cooked in one pan, which means minimal washing up (always a win) and it's ready in 30 minutes too!
Jump to recipeThis is the perfect easy, quick weeknight dinner, and it makes even better leftovers! It uses just a handful of simple ingredients, but delivers maximum flavour. Thanks to the beans, it’s also a great source of fibre and plant-based protein. Everything is cooked in one pan, which means minimal washing up (always a win) and it's ready in 30 minutes too!
The creamy base comes from homemade cashew cream, but don’t worry if that’s not your thing because it’s very flexible. You can swap it for double cream, vegan cream, or even a spoonful of cream cheese. I’ve been using cashew cream lately because it adds extra nutrients and a bit more protein, but it’s entirely up to you!
How to store
Transfer to an airtight container, and keep in the fridge. It should keep for about 3-5 days.
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Butter Tomato Beans
This is the perfect easy, quick weeknight dinner, and it makes even better leftovers! It uses just a handful of simple ingredients, but delivers maximum flavour. Thanks to the beans, it’s also a great source of fibre and plant-based protein. Everything is cooked in one pan, which means minimal washing up (always a win) and it's ready in 30 minutes too!
Ingredients
for the butter tomato beans
- 1 tbsp butter
- 2 onions, finely chopped
- 400g cherry tomatoes, halved
- 2 tbsp balsamic glaze
- 4 garlic cloves, finely chopped
- 60g tomato paste
- 1 tbsp fresh thyme, chopped
- 2 x 400g can cannellini beans (including the liquid)
- 1 batch of cashew cream (see below) - or instead, you could use double cream, vegan cream or a spoonful of cream cheese!
- Salt and pepper, to taste
for the cashew cream
- 70g cashews
- 70ml water
Method
- In a large pan, melt the butter over medium heat. Add the chopped onion and cook for 5–8 minutes, until softened.
- Place the cashews in a small bowl then cover with boiling water.
- Add the cherry tomatoes and cook for another 5 minutes, stirring occasionally. Add a splash of water if the pan gets too dry.
- Stir in the balsamic glaze, garlic, tomato paste, and fresh thyme. Cook for around 5 minutes, stirring frequently until everything is soft and fragrant.
- Drain the cashews then blend with 70ml water.
- Add the cannellini beans along with their liquid (if you don’t want to add the bean liquid then just pour in a splash of water!). Add the cashew cream then simmer for a few minutes until warmed through and slightly thickened.
- Taste and season with salt and pepper. Serve warm!
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Contact
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