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Introducing my homemade Spicy Butterbeans. Ready in just 10 minutes using one-pot and a handful of ingredients you can get from any supermarket. Trust me once you have tried these homemade butter beans you’ll make it time and time again.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
These spicy butterbeans are the perfect easy breakfast, brunch or lunch and can be prepped in advance to just reheat on the day.
Packed with protein, it’s a healthy meal to serve on toast or with crusty bread.
What you’ll love about these Spicy Butterbeans
- 10 minutes to make
- One-Pot
- Super easy
- Handful of ingredients
- Supermarket ingredients
- Gluten free & Vegan
Ingredients to make Spicy Butterbeans
- Tinned Chopped Tomatoes – makes a delicious tomato based sauce.
- Fresh Garlic – adds an easy depth of flavour.
- Tinned Butterbeans – the star of the show! I made a Creamy Butterbeans recipe which you’ll enjoy too!
- Tamari – gives a delicious umami flavour.
- Maple Syrup – balances out the bitterness from the tomatoes.
- Paprika – adds extra flavour.
- Chilli Flakes – adds a nice bit of spice.
- Spinach – Adds some extra goodness but totally optional.
See recipe card for full information on ingredients and quantities.
Substitutions
- Butterbeans – you could always swap these for cannellini beans or haricot beans.
- Tamari – coconut aminos if you are soya free or soy sauce if you’re not gluten-free.
- Maple Syrup – for honey to add sweetness.
How to make Spicy Butterbeans
Step 1: To a pot add 1 crushed garlic clove and the drained and rinsed butter beans and stir.
Step 2: Next add tinned tomatoes, paprika, chilli flakes, maple syrup, tamari and stir.
Step 3: Cook on a high heat for about 7-8 minutes until the sauce starts to thicken.
What to serve with Spicy Butterbeans
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 of butterbeans, drained and rinsed
- 400 g tinned tomatoes
- 2 tsp paprika
- 2 pinches chilli flakes
- 1 tbsp maple syrup
- 1 tbsp tamari
- handful spinach
- pinch salt and pepper
- gluten free bread for toasting
Instructions
- To a pot add a glug of olive oil, 1 crushed garlic clove and the drained and rinsed butter beans and stir.
- Now add the tinned tomatoes, 2 tsp paprika, 2 pinches chilli flakes, 1 tbsp maple syrup, 1 tbsp tamari and stir.
- Cook on a high heat for about 7-8 minutes until the sauce starts to thicken.
- Now take off the heat, add the spinach and stir though until it wilts.
Quick, easy and delicious! Will make them again 🙂