Chimichurri Butter Beans with Tomatoes & Sourdough
This is comfort food with a bright, herby lift: creamy butter beans, sweet burst tomatoes and crisp sourdough for scooping up every last spoonful. It is naturally plant-based, ready in around 25 minutes and proves that a simple tin of beans can become a genuinely satisfying dinner.
🥣 Ingredients
- 2 x 400g tins butter beans, drained and rinsed
- 300g cherry tomatoes
- 1 small onion, finely chopped
- 2 tbsp olive oil, divided
- 2½ tbsp Chimichurri Seasoning, divided
- 150ml vegetable stock
- 1 tbsp red wine vinegar
- 4 slices sourdough bread
- ½ lemon
👩🍳 Instructions
- Heat 1 tbsp olive oil in a wide frying pan. Cook the onion for 5 minutes until softened.
- Add the tomatoes and 1 tbsp Chimichurri Seasoning. Cook for 5–6 minutes until the tomatoes begin to blister and collapse.
- Stir in the butter beans and stock. Simmer gently for 7–8 minutes, crushing a few beans with the back of a spoon to thicken the sauce.
- Meanwhile, toast the sourdough. Mix the remaining olive oil and seasoning with the vinegar and a squeeze of lemon.
- Spoon the herby dressing over the beans, taste before adding any extra salt, and serve with the sourdough.
⏱️ Timings
- Prep: 10 minutes
- Cook: 15 minutes
- Serves: 4
🍽️ Serving Suggestions
Add wilted spinach, roasted courgette or a spoonful of plant-based yoghurt. Leftovers make a lovely lunch over a baked potato.
💚 Why This Recipe Works
Crushing a few butter beans creates a naturally creamy sauce, while the tangy herb dressing added at the end keeps the flavours fresh and distinct.
🌿 Try It With
Scatter over Garlic Flakes before serving or add extra mild warmth with Red Pepper Flakes.
🍽️ More Recipes Using Chimichurri Seasoning
- Chimichurri Pork Tenderloin with Roasted Peppers
- Roasted Aubergine with Chimichurri & Feta
- Chimichurri Prawns with Charred Corn
- Chimichurri Chicken Skewers with Lemon Rice
- Chimichurri Steak with Crispy Garlic Potatoes
🛒 Get the Blend
Ready to add bold, herby flavour? Shop Chimichurri Seasoning →
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