Best Sun Dried Tomato Butter Beans

I used to think beans were boring until I discovered sun dried tomatoes could completely change the game. Growing up, we ate a lot of canned beans straight from the can—maybe with some salt if we were feeling fancy.

But here’s the thing about sun dried tomatoes: they pack so much flavor into these little chewy pieces that they make everything around them taste better. Throw them into a pot with some butter beans and you’ve got yourself a side dish that actually gets people excited. No more sad, plain beans that everyone politely eats but nobody really wants.

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What Kind of Butter Beans Should I Use?

Canned butter beans are your best bet for this recipe since they’re already cooked and ready to go. You’ll find them in the canned bean section of most grocery stores, sometimes labeled as lima beans – they’re the same thing! Look for brands that don’t have too much sodium if you’re watching your salt intake, since you’ll be draining and rinsing them anyway. If you can only find dried butter beans, you’ll need to soak them overnight and cook them until tender before using in this recipe, which adds quite a bit of time to your prep.

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Options for Substitutions

This creamy bean dish is pretty adaptable, so here are some swaps you can make:

• Raw cashews: If you don’t have cashews, try using blanched almonds or even silken tofu for creaminess. Soak almonds for 2-4 hours before blending, or use about 6 oz of silken tofu instead.
• Butter beans: Cannellini beans, great northern beans, or navy beans work perfectly here. The cooking time stays the same, and you’ll get that same creamy texture.
• Sun dried tomatoes: Fresh cherry tomatoes (about 1/2 cup, chopped) or regular diced tomatoes can work, though you’ll lose some of that concentrated flavor. Add them a bit earlier in the cooking process.
• Fresh basil: Dried basil works too – just use about 1 teaspoon instead of the fresh leaves. You could also try fresh parsley or even a handful of arugula for a peppery twist.
• Baby spinach: Regular spinach, kale (remove stems and chop), or even Swiss chard make good alternatives. Just add them at the same time so they wilt properly.
• Lemon juice: White wine vinegar or apple cider vinegar can substitute in the same amount if you’re out of lemons.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this dish is not soaking your cashews long enough – they need at least 2 hours in hot water (or overnight in cold water) to blend into a smooth, creamy sauce instead of a gritty mess.

Another common error is adding the spinach too early, which causes it to become mushy and lose its bright color – stir it in during the last 2-3 minutes of cooking so it just wilts perfectly.

Don’t forget to drain and rinse your butter beans thoroughly before using them, as the canning liquid can make your dish taste overly salty and affect the final texture.

For the best flavor, taste and adjust your seasonings at the end since the sun dried tomatoes and cashew cream can vary in saltiness, and add water gradually when blending to avoid making your sauce too thin.

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What to Serve With Sun Dried Tomato Butter Beans?

This creamy, flavorful dish is perfect with some crusty sourdough or ciabatta bread for scooping up all that delicious sauce. I love serving it over pasta like penne or rigatoni to make it a more filling meal, or you can spoon it over cooked quinoa or brown rice for a hearty grain bowl. A simple arugula salad with lemon vinaigrette pairs really nicely with the rich, savory flavors of the beans. You could also serve it alongside grilled chicken or fish if you want to add some protein to round out the meal.

Storage Instructions

Refrigerate: This creamy butter bean dish keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they sit together, so it’s perfect for meal prep. Just give it a good stir before serving since the cashew cream might separate a little.

Freeze: You can freeze this for up to 3 months in freezer-safe containers, though the spinach might get a bit softer after thawing. I like to freeze it in individual portions so I can grab just what I need for a quick lunch or dinner.

Warm Up: Gently reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of water if it seems too thick. You can also microwave it in 30-second intervals, stirring between each one. Sometimes I add a handful of fresh spinach when reheating to brighten it up again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 38-45 g
• Fat: 36-44 g
• Carbohydrates: 110-125 g

Ingredients

For the creamy sauce:

• 3/4 cup raw cashews
• 2 garlic cloves
• 1/4 cup sun-dried tomatoes (plus extra to taste)
• 7 to 8 fresh basil leaves
• 1 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 tsp salt
• 1 1/2 cups water, more if needed

For the beans and finishing:

• 2 cans (15 oz each) butter beans, drained and rinsed
• 2 cups thinly sliced baby spinach

To serve (optional):

• Crusty bread

Step 1: Soak the Cashews

• 3/4 cup raw cashews

Bring 2-3 cups of water to a boil (using a kettle works well) and pour it over the raw cashews in a heat-safe bowl.

Let them soak for at least 5 minutes, or up to an hour if you have time.

This softens the cashews, making them blend into a creamy sauce later.

Step 2: Blend the Sauce

• drained cashews (from Step 1)
• 2 garlic cloves
• 1/4 cup sun-dried tomatoes
• 7 to 8 fresh basil leaves
• 1 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 tsp salt
• 1 1/2 cups water

Drain the soaked cashews and add them to a high-powered blender.

Add the garlic cloves, 1/4 cup sun-dried tomatoes, fresh basil leaves, lemon juice, dried oregano, crushed red pepper flakes, salt, and 1 1/2 cups water.

Blend on high speed until the mixture is creamy and smooth.

You can add more water if needed for a thinner consistency.

I like to taste at this point and add a bit more sun-dried tomato if I want a bolder flavor.

Step 3: Cook the Sauce with Beans

• creamy sauce (from Step 2)
• 2 cans (15 oz each) butter beans, drained and rinsed

Pour the blended creamy sauce into a large skillet and heat over medium.

Add the drained and rinsed butter beans, stirring to combine.

Let the beans and sauce simmer for 5-10 minutes, stirring often to prevent sticking.

If you prefer a thinner sauce, add a bit more water as it cooks.

Step 4: Finish with Spinach and Serve

• 2 cups thinly sliced baby spinach
• extra sun-dried tomatoes (to taste)
• crusty bread

Stir the sliced spinach and a little extra sun-dried tomato into the bean mixture and cook until the spinach wilts and is bright green, about 1 to 2 minutes.

Remove from heat and taste, adding more salt or some black pepper if needed.

Serve the creamy beans hot with crusty bread.

I like to drizzle a little olive oil on the bread for extra flavor.

Best Sun Dried Tomato Butter Beans

Delicious Best Sun Dried Tomato Butter Beans recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 975 kcal

Ingredients

  

For the creamy sauce:

• 3/4 cup raw cashews
• 2 garlic cloves
• 1/4 cup sun-dried tomatoes (plus extra to taste)
• 7 to 8 fresh basil leaves
• 1 tbsp fresh lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• 1 tsp salt
• 1 1/2 cups water, more if needed

For the beans and finishing:

• 2 cans (15 oz each) butter beans, drained and rinsed
• 2 cups thinly sliced baby spinach

To serve (optional):

• crusty bread

Instructions

 

• Bring 2-3 cups of water to a boil (using a kettle works well) and pour it over the raw cashews in a heat-safe bowl. Let them soak for at least 5 minutes, or up to an hour if you have time. This softens the cashews, making them blend into a creamy sauce later.
• Drain the soaked cashews and add them to a high-powered blender. Add the garlic cloves, 1/4 cup sun-dried tomatoes, fresh basil leaves, lemon juice, dried oregano, crushed red pepper flakes, salt, and 1 1/2 cups water. Blend on high speed until the mixture is creamy and smooth. You can add more water if needed for a thinner consistency. I like to taste at this point and add a bit more sun-dried tomato if I want a bolder flavor.
• Pour the blended creamy sauce into a large skillet and heat over medium. Add the drained and rinsed butter beans, stirring to combine. Let the beans and sauce simmer for 5-10 minutes, stirring often to prevent sticking. If you prefer a thinner sauce, add a bit more water as it cooks.
• Stir the sliced spinach and a little extra sun-dried tomato into the bean mixture and cook until the spinach wilts and is bright green, about 1 to 2 minutes. Remove from heat and taste, adding more salt or some black pepper if needed. Serve the creamy beans hot with crusty bread. I like to drizzle a little olive oil on the bread for extra flavor.