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
Scale
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.
