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Butter beans in balsamic cherry tomato sauce is a surprisingly versatile dish. Plump and buttery beans and briny capers bathe in a juicy tomato sauce laced with sharp and fruity balsamic vinegar. Quick and convenient, the recipe is put together with pantry staples, is just 20 minutes to table, comfortable at any meal be it breakfast, lunch or dinner, and can be served under any guise- side or main.
Butter beans are underrated! Try them in a Greek Butter Bean Stew or as a creamy side with Basil Pesto!
This butter beans recipe is all about the cherry tomato sauce- it’s light and luscious, sweet and savoury, and low on calories. But some days call for something with a bit more comfort. And cream.
On those days, Tuscan butter beans with spinach and sundried tomatoes is the thick and velvety, Italian alternative you’re after.
When I originally made these beans, about two weeks ago, I wasn’t expecting the journey they would take me on! Being protein conscious these days, it all started when I was looking for an alternative to the usual pasta, rice or potatoes that accompany our main meal. I settled on a tin I found of hearty and humble butter beans.
I cooked them in a cherry tomato sauce and served them with a snowfall of Parmesan and parsley to accompany chicken and greens. A healthy and satisfying dinner for my husband and I.
As there were a fair amount of leftovers from the meal, I packed them up and refrigerated them. The next day, working from home and in the house alone, I was tempted by the butter beans’ simplicity and convenience and reheated them and had them on a thick slice of toast.
It felt elegant and indulgent even though it took no time at all to put together. But there was still a small portion remaining! So, they went back in the fridge.
The following morning, I come downstairs to the smell of eggs and bacon frying. Post workout, Brad was tucking into his breakfast… with a side of the butter beans on toast!
One recipe and 3 different meals! I had stumbled on this Holy Trinity completely by accident and felt compelled to share my discovery with you.
Cherry tomato sauce
I put the secret of this dish’s success down to the cherry tomato sauce: use ripe, baby tomatoes. I’ve been buying inexpensive baby plums and pricier Sugardrop tomatoes from South West Spain.
The Sugardrop variety are naturally sun-ripened and are not picked until perfect. They are a hybrid tomato, the size of a cherry with a tip like a plum and are deemed the sweetest variety money can buy.
Once you’ve selected the best quality tomatoes you can afford, sauté them in olive oil in the hot pan until blistered. This part is strangely satisfying!
When the skins have split and the juice is released, bring in the minced garlic. It will add a mellow layer. Capers will freshen with a sea-like note.
Finally, the balsamic vinegar. Unlike other vinegars, balsamic has sweet undertones of molasses and figs while maintaining a trademark acidity and sourness.
The result is a complexly flavoured sauce ready to receive a mild and velvety bean. But if you’re not a bean fan, this divine sauce can stay bean-free and be drizzled over pasta, roasted vegetables, or roast meats.
Recipe tips and notes
- I used fat, creamy butter beans for this recipe but there are plenty of other beans whose texture and flavour lend well to the cherry tomato sauce. Follow my lead if you’re unsure or take a chance on your favourite legume.
- Good quality tomatoes are essential- the flavour is reliant on their ripeness and sweetness.
- I’ll say the same for beans. There are lots of brands out there and trial and error has taught me which have the smoothest centre, the most delicate casing, and the richest flavour. Do your research too!
- The first step is to blister the cherry tomatoes. You’ll notice them spit and burst and release their juice into the olive oil.
- Next, acidic balsamic vinegar mingles with the liquids in the pan to bring balance. The combination emits a nose-tingling aroma.
- Plump capers add a lick of salinity, but if you’re not a fan, halved green olives are a worthy substitute.
- I’ve sprinkled tangy, freshly grated This is an affiliate link.Parmesan cheese on my butter beans in tomato sauce. I also tried cubed feta dotted on top to mix it up as I am eating these on repeat!
- Butter beans in tomato sauce is unbelievably versatile, it’s a go-with-anything BLD (breakfast, lunch, dinner).
- Yes, I said breakfast! Serve with hot, buttery toast for a posh beans on toast.
- And… they’re even good cold. Dollop a spoonful on a leafy salad- the cherry tomato sauce acts as a vinaigrette dressing of sorts, thanks to that zappy balsamic.
Serving suggestions
As I mentioned, this butter beans recipe is welcome at any mealtime. Having tried it at all three, I’ll say that I enjoyed it most at dinner as a side dish. We ate it with prosciutto-wrapped pesto chicken. The cured ham added a bonus saltiness while the cherry tomato sauce lapped at the white meat.
When both kids are next home from university, I plan to serve these beans again as an accompaniment to a whole roast chicken.
The tender beans and slightly acidic sauce will compliment many a chicken dish, but they will also fare well with steak, white fish or simply as a meat-free main. In which case, serve with garlic focaccia or pasta.
Storage and leftovers
Butter beans in cherry tomato sauce truly can be served at any meal of the day so it makes sense to have some in reserve! These dreamy beans will keep in an This is an affiliate link.airtight container for 3-4 days and still be as good as on Day 1.
Reheat gently on the stovetop and serve up as the beans component on a Full English Breakfast, or just on a slice of toasted sourdough.
More recipes with beans to try
- White Bean and Sausage Soup
- Chorizo Bean and Vegetable Soup
- Basil Pesto Butter Beans with Crispy Prosciutto
- Jacket Potatoes with Spicy Baked Beans and Chimichurri Sauce
Butter Beans in Balsamic Cherry Tomato Sauce
Equipment
- This is an affiliate link.Stainless steel pan
Ingredients
- 2 tbsp This is an affiliate link.olive oil
- 250g / 1/2lb ripe cherry tomatoes, cut in half
- 3 cloves garlic, minced
- 2-3 tbsp capers
- 2 tbsp balsamic vinegar
- 400g / 14oz canned butter beans, drained
- Salt to taste
- 2 tbsp This is an affiliate link.Parmesan cheese, for serving
- 1 tbsp fresh parsley , or basil for garnish
Instructions
- Heat the olive oil in a frying pan, then add the halved cherry tomatoes and cook them over medium high heat until they blister, and start to release juice, then season with salt and add the minced garlic and cook for 30 seconds.
- Now bring the capers into the pan together with the splash of the balsamic vinegar and cook for a minute. Add the drained butter beans and lower the hear, cook the beans until they are warmed through and coated in the sauce. Add more salt if needed. Garnish with fresh chopped parsley or basil. Serve with a sprinkling of grated Parmesan cheese.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
