I’m not vegan, but I do fast often, and on those days I need meals that are simple and made without a long list of complicated ingredients.
This Vegan Tuscan Butter Beans recipe has become one of my go-to fasting meals. It’s one of those meals you can make in 30 minutes or less and still feel like you cooked something special.
Tender butter beans simmer in a rich coconut milk sauce with garlic, onions, sun-dried tomatoes, and spinach. The result is a cozy, comforting dish that feels indulgent but is completely plant-based, gluten free, and soy free.
I usually scoop it up with crusty bread or pita, but it’s just as good over polenta or pasta. It’s the kind of meal you can make mostly from pantry staples, and it always hits the spot.
Ingredients You Will Need
This recipe uses simple pantry staples along with a few fresh ingredients to build rich, comforting flavor.
1 tablespoon olive oil
1 medium yellow onion, sliced into thin quarter circles
5 cloves garlic, minced
½ cup sliced sun-dried tomatoes (dry packed)
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon sweet paprika
½ teaspoon crushed red pepper flakes
2 cups cooked butter beans (jumbo lima beans), drained
1 2/3 cup coconut milk
4 cups fresh spinach (or 4 ounces frozen spinach, defrosted and drained)
½ teaspoon salt
1 tablespoon nutritional yeast
1 tablespoon lemon juice
For serving (optional):
Pita, crusty bread, polenta, or pasta
How to Make
Prep the vegetables. Slice the onion into thin quarter circles and mince the garlic. If using frozen spinach, defrost and drain it well.
Cook the onion and garlic. Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook for 7–10 minutes, stirring regularly, until soft and lightly caramelized.
Add the flavor base. Stir in the sun-dried tomatoes, tomato paste, oregano, cumin, paprika, and red pepper flakes. Mix well so the onions are fully coated in the spices.
Simmer the beans. Add the coconut milk, butter beans, and salt. Stir and let everything simmer for about 10 minutes, stirring occasionally, until heated through and slightly thickened.
Finish the sauce. Stir in the nutritional yeast and lemon juice. Mix until combined.
Add the spinach. Stir in the fresh spinach and cook for 2–3 minutes until wilted (or just heated through if using frozen).
Serve. Spoon into bowls and serve with pita, crusty bread, polenta, or pasta. Best enjoyed the same day.
Recipe Notes
Texture and Flavor: This dish is creamy, rich, and slightly spicy, with soft butter beans in a fragrant garlic and tomato coconut sauce. The sun-dried tomatoes add a deep, slightly tangy flavor, while the nutritional yeast brings a subtle savory note.
Sun-Dried Tomatoes: This recipe works best with dry-packed sun-dried tomatoes. If you’re using sun-dried tomatoes in oil, drain them well before adding. You can even use a little of that oil in place of the olive oil for extra flavor.
Fresh or Frozen Spinach: Fresh spinach wilts quickly and blends smoothly into the sauce. If using frozen spinach, make sure it’s fully defrosted and well drained before adding to avoid excess liquid.
Serving Ideas: Serve with pita or crusty bread to scoop up the sauce. For a gluten-free option, spoon it over polenta or your favorite gluten-free pasta.
Best When Fresh: This meal is best enjoyed the same day while the sauce is creamy and the spinach is tender.
How to Store
Let the beans cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days.
To reheat, warm gently in a pan over medium-low heat or in the microwave, stirring occasionally. If the sauce thickens too much in the fridge, add a small splash of water or coconut milk to loosen it.
This dish is best enjoyed fresh, as the spinach and sauce texture are nicest the same day.