One-Pan “Marry Me” Butter Beans
Creamy, rich, and deeply comforting, this is the kind of quick dinner that tastes like it took far longer than 10 minutes. Tender butter beans simmer in a luscious sun-dried tomato and coconut sauce, finished with fresh spinach, lemon, and coriander. It’s bold, satisfying, and perfect spooned over rice or mopped up with crusty bread.
Takes 10 minutes
Serves 2
Ingredients
- 2 x 400g tins butter beans drained (500g drained weight / about 3 cups)
- 15 ml olive oil or vegan butter 1 tbsp
- ½ tsp chilli powder
- 1 small onion finely sliced (about 100g / 1 cup sliced)
- 100 g sun-dried tomato pesto ⅓ cup
- 200 ml coconut milk ¾ cup + 1 tbsp
- 50 g baby spinach 2 cups
- Salt & black pepper to taste
- Juice of ½ lemon 1–2 tbsp
- 15 g fresh coriander finely chopped (¼ cup)
To Serve
- Cooked rice 1–2 cups, quinoa (1–2 cups), or crusty bread
Instructions
Prepare the ingredients:
- Peel and finely slice the onion. Drain and rinse the butter beans. Finely chop the fresh coriander.
Sauté the onion:
- Heat a frying pan over high heat. Add the olive oil or vegan butter. Once hot, add the onion and cook for 3–4 minutes, stirring occasionally, until softened and starting to brown.
Add beans and flavour:
- Stir in the drained butter beans, chilli powder, and sun-dried tomato pesto. Cook for 2 minutes, stirring occasionally to coat everything well.
Make it creamy:
- Pour in the coconut milk and stir to combine. Add the spinach and lemon juice, and cook briefly until the spinach wilts.
Season and serve:
- Taste and adjust seasoning with salt, pepper, or more lemon if needed.
- Serve hot with cooked rice, quinoa, or crusty bread, and finish with a generous sprinkle of fresh coriander.