One Ingredient, Three Ways: Butter Beans

When money’s tight, versatility is key and canned butter beans are one of the best budget-friendly staples to always keep on hand. These humble beans are rich, creamy, packed with plant-based protein, and incredibly versatile. In this round-up, we’re showing you how to turn a few simple pantry and produce items into three delicious, creative meals — all starring canned butter beans.

Each of these recipes utilizes at least one whole can of butter beans, demonstrating how a single key ingredient can be transformed into multiple star dishes, ranging from cozy and comforting to light and fresh. Whether you’re feeding a crowd or just feeding yourself, this trio proves that affordable ingredients can still feel gourmet.

Related: All The Ways I Ate Cottage Cheese Throughout My Day

1. Roasted Onion and Butter Bean Stuffed Sweet Potato

Serves: 3–4
Prep time: 10 mins
Cook time: 40 mins

Ingredients:

5 cups sliced onions (about 4–5 onions)

1 small jar sun-dried tomatoes (with oil)

1 head of garlic, top sliced off

1 tsp salt

1 tsp black pepper

1 Tbsp paprika

1 sweet potato per person

1 can coconut milk

1 can butter beans

Chopped parsley, to garnish

Green Sauce:

1 cup fresh parsley

3 Tbsp mayo (optional)

¼ + 1 tbsp lemon juice

¼ tsp olive oil

1 garlic clove

2 tsp sugar

Pinch of salt

Instructions:

1. Preheat oven to 400°F. Roast the garlic and onions on a sheet pan with a bit of sun-dried tomato oil, sun-dried tomatoes and spices until golden and caramelized (about 30 mins)
2. Cut sweet potatoes in half and roast until tender, orange part down
3. In a small blender, blitz all green sauce ingredients until smooth.
4. Once onions are caramelized, mix with butter beans, coconut milk and squeeze garlic into pan. Place back into the oven for another 20 minutes. 
5. Dig sweet potatoes open and stuff with bean mixture. Drizzle with green sauce.

2. Red Beet Butter Bean Dip

Serves: 4–6 servings
Prep time: 10 mins
Cook time: 25 mins 

Ingredients:

1–2 small beets, roasted or boiled

1½ cups butter beans

½ cup tahini

⅓ cup lemon juice

1 Tbsp can liquid (aquafaba)

2 garlic cloves

1 tsp salt

1–2 ice cubes (for fluffiness)

Instructions:

1. Roast or boil beet until tender, then peel.
2. Add all ingredients to a food processor. Blend until creamy and smooth.
3. Taste and adjust salt or lemon as needed.
4. Serve with crackers, veggies, or as a spread in wraps and sandwiches.

3. One-Pan “Marry Me” Butter Beans

Serves: 4
Prep time: 10 mins
Cook time: 15–20 mins

Ingredients:

2 cans butter beans

2 garlic cloves, minced

1 onion, diced

2 Tbsp tomato paste

1 cup coconut milk

2 cups vegetable broth

1 handful fresh basil

1 handful spinach (optional)

1 Tbsp sun-dried tomatoes, chopped + 1 Tbsp oil from the jar

1½ tbsp smoked paprika

1 tbsp salt

1 Tbsp garlic powder

½ Tbsp black pepper

½ Tbsp onion powder

½ Tbsp dried oregano

½ Tbsp cayenne

¼ Tbsp dried thyme

Instructions:

1. Heat sun-dried tomato oil in a large pan. Sauté onion and garlic until fragrant.
2. Stir in tomato paste, spices and a splash of broth. Let cook 1–2 minutes.
3. Add beans, coconut milk, and remaining broth. Simmer 10–15 mins until thickened.
4. Stir in spinach and basil just before serving.