If you’re on the hunt for a vibrant dish that bursts with Mediterranean flair yet feels comforting and satisfying, this Butter Bean Puttanesca Recipe is exactly what you need. It’s a brilliant twist on the classic puttanesca, swapping out traditional pasta for hearty butter beans that soak up all the bold flavors from salty olives, tangy capers, anchovies, and rich tomatoes. Not only does it come together quickly in about 35 minutes, but it also delivers layers of taste and texture that make every bite feel special. Whether you’re a seasoned cook or just looking to jazz up your weekday meals, this recipe will quickly become a favorite go-to in your kitchen.
Ingredients You’ll Need
Simple yet essential, each ingredient in this Butter Bean Puttanesca Recipe plays a crucial role in building a balance of savory, briny, and slightly spicy flavors. From the creamy butter beans to the punchy olives and capers, the ingredients combine to create a dish that’s as colorful as it is delicious.
- 2 cups cooked butter beans (or 1 can, drained and rinsed): These creamy beans give the dish its satisfying texture and protein boost.
- 2 tablespoons olive oil: For sautéing and adding a fruity richness.
- 3 cloves garlic, minced: Brings a fragrant base with a mild kick.
- 1 small onion, finely chopped: Adds sweetness and depth of flavor when cooked down.
- 1/2 teaspoon red pepper flakes (optional): Introduces a subtle heat that wakes up the palate.
- 2 tablespoons capers, drained: Their briny pop balances the tomato’s acidity perfectly.
- 1/2 cup Kalamata olives, pitted and roughly chopped: Adds a salty, fruity complexity to the sauce.
- 4 anchovy fillets (optional): Melt into the sauce for an umami-rich punch, great for non-vegetarians.
- 1 can (14 oz) diced tomatoes: The vibrant body of the sauce with a fresh, tangy flavor.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and thickens the sauce.
- 1 teaspoon dried oregano: Brings a classic Italian herbal note.
- Salt and pepper, to taste: Essential for seasoning and balancing flavors.
- Fresh basil or parsley, chopped (for garnish): Adds a bright, fresh finish to the dish.
- Grated Parmesan cheese (optional, for serving): A nutty, salty topping that’s perfect if you’re not keeping it vegan.
How to Make Butter Bean Puttanesca Recipe
Step 1: Prep Your Ingredients
Begin by draining and rinsing your butter beans if using canned. Chop your garlic, onion, olives, and herbs so they’re ready to go. Having everything prepped makes the cooking process smooth and quick, ensuring the flavors meld perfectly without any rush.
Step 2: Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped onion, cooking until they become soft and fragrant—this usually takes about 3 to 5 minutes. If you love a bit of spice, sprinkle in those red pepper flakes now to infuse the oil.
Step 3: Build the Sauce Base
Stir in the tomato paste and cook for a minute, letting it caramelize slightly to deepen the sauce’s sweetness. Then add the diced tomatoes, oregano, salt, and pepper. Let this simmer for about 10 minutes; it helps concentrate the flavors and gives a luscious texture.
Step 4: Add the Bold Flavors
Now toss in the capers, Kalamata olives, and if you’re using them, the anchovy fillets. Let them melt into the sauce for another 5 minutes, stirring occasionally to ensure every spoonful has that vibrant, salty punch puttanesca is known for.
Step 5: Combine with Butter Beans
Finally, gently fold in the cooked butter beans, warming them through and allowing them to absorb the savory sauce. Give it a taste and adjust seasoning as needed. If the sauce feels too thick, a splash of water or broth can help loosen it.
How to Serve Butter Bean Puttanesca Recipe
Garnishes
Fresh herbs like basil or parsley sprinkled on top add a beautiful burst of green and a fresh aroma that brightens the dish. For those who love an extra touch of indulgence, a sprinkle of grated Parmesan cheese complements the salty, tangy flavors wonderfully.
Side Dishes
This dish pairs beautifully with crusty bread for soaking up all the sauce or a simple green salad dressed lightly with lemon and olive oil to add a crisp contrast. It’s also delightful served alongside roasted vegetables or a bed of quinoa for a heartier meal.
Creative Ways to Present
For an eye-catching presentation, serve the Butter Bean Puttanesca Recipe in shallow bowls, garnished with whole olives and a sprig of fresh herbs. You can also drizzle a little extra virgin olive oil over the top just before serving to add a glossy finish and an extra layer of flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Butter Bean Puttanesca Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The beans will continue to soak up more sauce, making it even more flavorful, so be sure to enjoy it within that time frame.
Freezing
This dish freezes beautifully, making it perfect for meal prep. Store it in a freezer-safe container, leaving some space for expansion, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low-medium heat to keep the beans tender and the sauce silky. Adding a splash of water or broth can help restore the perfect consistency. Alternatively, the microwave works fine—just cover loosely and stir occasionally for even heating.
FAQs
Can I make this dish vegan?
Absolutely! Simply omit the anchovy fillets and Parmesan cheese to keep the dish fully plant-based without losing any of its signature flavors.
What can I substitute if I don’t have butter beans?
Cannellini beans or chickpeas work wonderfully as alternatives, offering a similar creamy texture and ability to absorb the rich puttanesca sauce.
Is the anchovy flavor very strong?
When cooked down in the sauce, anchovies melt away into a subtle umami depth rather than tasting fishy. However, if you’re sensitive to this flavor, omit them or add just one fillet for a gentler touch.
Can I serve this over pasta?
Definitely! While the Butter Bean Puttanesca Recipe shines on its own or with bread, serving it over spaghetti or your favorite pasta is a delicious, hearty option.
How spicy is this recipe?
The red pepper flakes add just a gentle heat, which you can easily adjust to your liking or leave out altogether if you prefer a milder dish.
Final Thoughts
This Butter Bean Puttanesca Recipe brings together the best of bold Mediterranean flavors with the wholesome comfort of butter beans. It’s a dish that feels both fancy and approachable, perfect for weeknight dinners or impressing friends over a casual meal. I can’t wait for you to try it and discover how a few simple ingredients can create something truly memorable.
Print
Butter Bean Puttanesca Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Butter Bean Puttanesca is a flavorful, hearty vegetarian dish combining creamy butter beans with the classic robust flavors of garlic, capers, olives, and tomatoes. This recipe offers a plant-based twist on the traditional Italian puttanesca sauce, making it a perfect, quick weeknight meal that’s rich in Mediterranean taste.
Ingredients
Beans and Vegetables
- 2 cups cooked butter beans (or 1 can, drained and rinsed)
- 3 cloves garlic, minced
- 1 small onion, finely chopped
Oils and Seasonings
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons capers, drained
- 1/2 cup Kalamata olives, pitted and roughly chopped
- 4 anchovy fillets (optional, for non-vegetarian version)
- Salt and pepper, to taste
- 1 teaspoon dried oregano
Tomato Base
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
Garnish
- Fresh basil or parsley, chopped (for garnish)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Prepare the Base: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and finely chopped onion, sautéing until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
- Add Heat and Flavor: Stir in the red pepper flakes if using, capers, Kalamata olives, and anchovy fillets for an umami boost. Cook for 2 minutes to allow flavors to blend.
- Create the Sauce: Pour in the diced tomatoes along with the tomato paste and sprinkle in the dried oregano. Stir all ingredients and bring the mixture to a simmer. Let it cook for 10 minutes, allowing the sauce to thicken slightly.
- Incorporate Butter Beans: Add the cooked butter beans to the skillet, gently folding them into the sauce. Cook for an additional 5-7 minutes to heat the beans through and meld the flavors together.
- Season and Finish: Taste the sauce and season with salt and pepper as needed. Remove from heat.
- Serve: Spoon the butter bean puttanesca onto plates or over your favorite pasta. Garnish with fresh basil or parsley and sprinkle with grated Parmesan cheese if desired. Enjoy immediately.
Notes
- For a vegan version, omit the anchovy fillets and Parmesan cheese.
- You can substitute butter beans with cannellini or great northern beans if preferred.
- If using canned beans, rinse them well to reduce sodium content.
- Adjust red pepper flakes according to your preferred spice level.
- This dish pairs beautifully with crusty bread or over cooked spaghetti or penne.
