Creamy Herby Tomato Butter Beans

Whether you’re drowning in tomatoes in the summer like me, or you’re craving a taste of sunshine in the winter, this delicious creamy and herby tomato butter bean dish can be made year round.

I used my fresh cherry tomatoes to make crushed tomatoes into the sauce, but you can absolutely use a regular tomato sauce or canned crushed tomatoes. Easily this is going to a be favorite in my household!

Creamy Herb Butter Beans with Tomato, Coconut & Aromatics

Ingredients

• 3 cups dried butter beans (or 4–5 cups cooked/canned butter beans, drained & rinsed)

• 1 cup bone broth (for cooking dried beans) + water to cover

• 2 cups crushed tomatoes

• 1 cup bone broth (for sauce)

• 1 can (13–14 oz) coconut milk

• 1 medium onion, thinly sliced

• 3–4 cloves fresh garlic, minced (or more to taste)

• 2–3 sprigs fresh rosemary (or 1 tsp dried)

• 2–3 sprigs fresh oregano (or 1 tsp dried)

• 2–3 Tbsp fresh basil (or 1–2 tsp dried)

• Olive oil (for sautéing)

• Salt & pepper to taste

Step 1: Cook the Butter Beans

1. Rinse beans. Place in Instant Pot with 1 cup bone broth + enough water to cover by 2–3 inches.

2. Pressure cook on High for 35–40 minutes (depending on how creamy you like them) with a natural release for 15 minutes.

3. Drain and set aside. (Skip this step if using canned beans.)

Step 2: Build the Sauce in a Deep Pan

1. Heat 1–2 Tbsp olive oil in a deep pan over medium heat.

2. Add the onion slices and sauté until softened and lightly golden (5–7 minutes).

3. Stir in minced garlic and cook 1–2 minutes, until fragrant.

4. Add crushed tomatoes and 1 cup bone broth. Simmer 5 minutes.

5. Stir in coconut milk, rosemary, oregano, basil, salt, and pepper.

6. Let the sauce gently simmer for 10 minutes, stirring occasionally, until rich and aromatic.

Step 3: Combine

• Add the cooked (or canned) butter beans to the pan with the sauce.

• Stir and let simmer on low heat for 10 minutes so flavors meld together.

Serve

• Perfect over rice, with crusty bread, or alongside grilled summer vegetables.

• Garnish with fresh basil or parsley and a drizzle of olive oil if desired.

Would you like me to also give you a one-pot variation (skip the Instant Pot and cook everything in the deep pan) for days when you want fewer dishes to wash?

Butter Bean Recipe FAQ

1. Can I use canned butter beans instead of dried?
Yes! If you don’t want to cook dried beans, you can substitute with 4–5 cups of canned butter beans (about 3–4 cans, drained and rinsed). Simply add them directly to the tomato and coconut sauce, then simmer for 10 minutes so they soak up the flavor.

2. How do I cook dried butter beans in the Instant Pot?
To cook dried butter beans, rinse them and place in the Instant Pot with 1 cup bone broth and enough water to cover the beans by 2–3 inches. Cook on High Pressure for 35–40 minutes, then allow a natural release for 15 minutes. Drain before adding to the sauce.

3. Can I make this butter bean recipe without an Instant Pot?
Absolutely. You can soak the dried beans overnight, then simmer them on the stovetop in broth and water for 1–1½ hours until tender. Or, for a one-pot shortcut, add canned butter beans straight into the tomato and coconut sauce.

4. What herbs go best with butter beans?
Butter beans pair wonderfully with rosemary, oregano, and basil, which add earthy and fresh notes to the dish. You can use dried herbs if fresh aren’t available, though fresh herbs will give the brightest flavor.

5. Is this butter bean recipe dairy-free?
Yes! Thanks to the coconut milk, this butter bean recipe is naturally dairy-free while still being rich and creamy. It’s also gluten-free, making it perfect for many dietary needs.

6. What can I serve with creamy butter beans?
This dish is delicious with rice, quinoa, or couscous, as well as crusty bread for dipping into the sauce. For a lighter option, serve alongside roasted vegetables or a fresh summer salad.