15 Minute Cherry Tomato & Basil Butterbeans (Edit recipe)

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This 15-Minute Cherry Tomato and Basil Butterbeans is a quick, wholesome dish packed with flavor and nutrition. Juicy cherry tomatoes, creamy butterbeans, and fresh basil come together in a simple, garlicky olive oil base, enhanced with a hint of lemon and nutritional yeast. Serve it with crusty sourdough or fluffy couscous, and top with vegan feta, chili flakes, or seeds for an extra punch. Perfect for a busy weeknight or a light, satisfying meal that’s full of plant-based goodness.

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PREP TIME

3 minutes

COOK TIME

12 minutes

INGREDIENTS

20

Serves: 3-4

Ingredients

0.25 cup Extra Virgin Olive Oil
2 whole Shallot, or large spring onion
2 cloves Garlic, minced
400 grams Tomato, Cherry, halved through the stem
700 grams Butter Beans, Canned, drained
1 tsp Lemon zest
2 tsp Lemon Juice, or 1 tsp balsamic vinegar
1 Tbsp Nutritional Yeast
0.5 Tbsp Maple Syrup, Pure, optional
100 grams Spinach
1 tsp Sea Salt
0.75 tsp Black Peppercorns, Ground Fresh
1 bunch Basil, Fresh, chopped

toppings (optionals)

1 tsp Red Pepper Flakes, or chilli flakes
0.5 cup Vegan Feta (Violife "Just Like Feta")
2 Tbsp Pumpkin Seeds

serving suggestions

2 cups Israeli Couscous, cooked
4 pieces Sourdough Bread, toasted

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat the olive oil in a large pan over low heat. Add the sliced shallots and gently sauté for 2-3 minutes, stirring frequently to prevent sticking.
Stir in the minced garlic and cook for another 2 minutes until fragrant.
Add the halved cherry tomatoes and season generously with sea salt and cracked black pepper. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to soften but still hold their shape.
Stir in the butterbeans, then sprinkle over the nutritional yeast and lemon zest. Add the lemon juice (or balsamic vinegar) and drizzle with the rice syrup or maple syrup. Gently mix everything together until well combined.
Scatter the spinach on top, cover the pan with a lid, and let the spinach wilt and the beans warm through—this should take about 2-3 minutes.
Remove the lid, taste, and adjust seasoning if needed. Stir in the chopped fresh basil.
Serve warm over couscous or with crusty sourdough. Add your favorite toppings, such as chili flakes, vegan feta, or seeds, for extra flavor and texture

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	714
Fat:	37 g
Carbohydrates:	75 g
Protein:	22 g
Cholesterol:	0 g
Sodium:	1121 mg
Fiber:	12 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated for total recipe.