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Butter beans

Easy Butter Beans

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 servings 1x


Butter beans are protein-packed legumes that make the ideal side dish! This recipe comes out brothy and ultra savory.


  • 2 tablespoons salted butter or olive oil
  • 3 cloves garlic, minced
  • 1/4 cup minced white onion
  • 12-ounce package frozen butter beans (or 2 15 ounce cans butter beans, drained and rinsed*)
  • 1 14-ounce can diced fire roasted tomatoes
  • 1 1/4 teaspoon kosher salt, divided
  • Fresh ground black pepper
  • 1 bay leaf
  • 6 large fresh basil leaves or 1 teaspoon dried basil
  • 2 cups water
  • 1/2 teaspoon smoked paprika


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Mince the garlic and the onion.
  3. In an oven-proof saucepan or Dutch oven, heat the butter over medium heat. Add the garlic and white onion and sauté until fragrant and garlic is golden brown, about 2 minutes. Add the frozen butter beans, tomatoes, 1 teaspoon of the salt (use 3/4 teaspoon if using canned beans), pepper, bay leaf, basil leaves and water (use 1 cup for canned beans). Bring to a boil, then cover the pan and place it in the oven. 
  4. Bake the beans for 25 to 30 minutes until the beans are tender (or 15 minutes for canned beans). Remove the beans from the pan with a slotted spoon into a serving dish, then add a bit of the broth for serving. Stir in the smoked paprika and remaining 1/4 teaspoon salt (omit the added salt if using canned beans). Serve immediately with a slotted spoon. Leftovers keep well refrigerated for up to 4 days.


*You can use canned beans in this recipe: use 3/4 teaspoon kosher salt, 1 cup water, and cook 15 minutes. 

  • Category: Side dish
  • Method: Baked
  • Cuisine: Mediterranean
  • Diet: Vegan

Keywords: Butter beans, butter bean recipe