Introducing my homemade Spicy Butterbeans, ready in just 10 minutes using a single pot and a handful of supermarket ingredients. Once you try these, they’ll become a go-to for breakfast, brunch or a quick lunch.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- What you’ll love about these Spicy Butterbeans
- Ingredients to make Spicy Butterbeans
- Substitutions
- How to make Spicy Butterbeans
- What to serve with Spicy Butterbeans
- You might also like
- Rate it…
- Spicy Butterbeans Recipe
Why this recipe works
These spicy butterbeans are a quick, protein-packed dish that works equally well for breakfast, brunch or lunch. The recipe is simple to prep and stores well, so you can make it ahead and reheat when needed. It’s delicious served on toast or with crusty bread.
What you’ll love about these Spicy Butterbeans
- Ready in 10 minutes
- One-pot method
- Minimal, easy-to-find ingredients
- Quick and forgiving to make
- Gluten-free and vegan
Ingredients to make Spicy Butterbeans
- Tinned chopped tomatoes – the base of the sauce.
- Fresh garlic – adds depth of flavour.
- Tinned butterbeans – the star ingredient (drained and rinsed).
- Tamari – provides an umami boost (use soy sauce if not gluten-free).
- Maple syrup – balances the tomato acidity with a touch of sweetness.
- Paprika – adds warmth and colour.
- Chilli flakes – for heat (adjust to taste).
- Spinach – optional, for added greens.
See the recipe card below for exact quantities and full instructions.
Substitutions
- Butterbeans: swap for cannellini or haricot beans if preferred.
- Tamari: use coconut aminos for a soy-free option or regular soy sauce if gluten isn’t a concern.
- Maple syrup: honey can be used if you don’t need a vegan alternative.
How to make Spicy Butterbeans
Step 1: Add a glug of olive oil to a pot, then add 1 crushed garlic clove and the drained, rinsed butterbeans. Stir to coat.
Step 2: Add the tinned tomatoes, 2 tsp paprika, 2 pinches chilli flakes, 1 tbsp maple syrup and 1 tbsp tamari. Stir to combine.
Step 3: Cook on high heat for 7–8 minutes until the sauce starts to thicken and the beans are heated through.
Step 4: Remove from heat, stir in a handful of spinach until wilted, and season with salt and pepper to taste.
What to serve with Spicy Butterbeans
- Flatbread or toasted gluten-free bread
- Socca (chickpea flatbread)
- Seeded or crusty bread
- Cooked quinoa for a heartier meal
You might also like
Sides
Creamy Butterbeans
Breakfast
Garlic Mushrooms on Toast
Dinner
Butterbean and Leek Pie
Dinner
Vegetable Tagine
Rate it…
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Spicy Butterbeans
Ingredients
- glug olive oil
- 1 garlic clove, crushed
- 400 g can butterbeans, drained and rinsed
- 400 g tinned tomatoes
- 2 tsp paprika
- 2 pinches chilli flakes (adjust to taste)
- 1 tbsp maple syrup
- 1 tbsp tamari
- handful spinach (optional)
- pinch salt and pepper
- gluten-free bread for toasting
Instructions
- Heat a glug of olive oil in a pot. Add the crushed garlic and the drained butterbeans, stirring to coat.
- Add the tinned tomatoes, paprika, chilli flakes, maple syrup and tamari. Stir to combine.
- Cook on high heat for 7–8 minutes until the sauce thickens and the beans are hot.
- Remove from heat, stir in the spinach until wilted, and season with salt and pepper to taste. Serve on toast or with your chosen side.