Smoky Chipotle Butterbeans with Herby Tahini (Vegan)
This one-pan delicious Smoky Chipotle Butterbeans with Herby Tahini is a great midweek meal, packed with protein, fibre and smokey chipotle peppers. Serve these beans with bread or wholegrains for filling wholesome meal.
This one-pan bean-y meal is perfect as the weather gets cooler and you crave something warming, hearty yet wholesome for dinner. It is ready in about 30 minutes and is so good for you, packed with protein, fibre, a variety of vegetables (lots of plant points) and is full of flavour. I love using chipotle as it’s warming, smokey and slightly spicy without being overpowering, and it works so well with the fresh and zesty green tahini sauce. Altogether, this meal is such a winner that everyone will love, and leftovers taste even better the next day.
Why will I love this?
These butterbeans are so good:
- Warming, smokey and lightly spiced
- Cosy, comforting and wholesome
- Perfect for a speedy midweek meal
- Great for meal prep
- Leftovers taste even better
- Will keep in the fridge or freezer
- Naturally high in protein and fibre from the beans
- Made with real ingredients
- A great source of plant points and diversity
- With 13 different plant points
- Delicious with breads or wholegrains
- With a herby vibrant green tahini sauce
- Perfect for the cooler months
- Naturally vegan, dairy-free and egg-free
- Nut-free and gluten-free
- Everyone will love it
- A great choice to feed a crowd
- Increase the recipe as needed
- Great for gut health
- A one-pot wonder
If you already love the sound of these beans, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the weights for ingredients in the recipe card and see my favourite and recommended products in the “shop the recipe” section below.
For the beans:
- Olive oil: or your preferred cooking oil.
- Onion: red or white onion is fine.
- Garlic: for flavour.
- Red pepper: diced small to add flavour and volume.
- Chipotle peppers in adobo: this adds all of the chipotle flavour that we all love.
- Cherry tomatoes: to make the tomato sauce nice and sticky and saucy.
- Spices and herbs: this recipe uses hot smoked paprika and dried oregano for a great flavour.
- Butterbeans: I use the Bold Bean Co butterbeans as they are so plump and juicy. You can also use chickpeas, cannellini beans or other legumes, if you prefer.
- Salt and pepper: to season.
And to make the sauce:
- Tahini: to make the creamiest sauce.
- Lime: for a zesty tang.
- Fresh coriander: for tons of flavour.
- Water: to thin it out.
To serve, I like to mop up the beans with some sourdough bread or toast, or feel free to serve with wholegrains like rice, quinoa or buckwheat. I also love this with some avocado, extra herbs and mixed nuts/seeds sprinkled on top. I use my Super Nut and Seed Sprinkle.
Is this gluten-free and nut-free?
This is naturally gluten-free and nut-free, as long as you use GF bread or grains and only sprinkle with seeds on top.
How do I make this?
This is ready to go in a few steps:
- Fry off the onion, garlic and pepper in a non-stick pan: until softening.
- Add in the spices: and fry again until fragrant.
- Add in the tomatoes and chipotle peppers and cook for 10 minutes: until saucy and sticky.
- Add in the spices: and fry again until fragrant.
- Pour in the beans: and warm through.
- Add the sauce ingredients to a small blender: and process until smooth.
- Spoon the beans into bowls and serve with the sauce: and some herbs, avocado, seeds and bread.
How long will it last?
These beans will keep in a sealed container in the fridge (once cool) for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up in the pan. Keep the tahini sauce separately in the fridge for 5-7 days.
What other recipes can I try?
For more bean-y meals and recipes:
- Marry Me Sun-Dried Tomato Orzo and Beans
- Squash Chickpeas and Peanut Butter Curry
- Creamy Beetroot Miso Butterbeans with Roasted Aubergine
- Spring Green pesto Pea Broccoli Orzo
- Creamy Harissa Leek Aubergine and Butterbeans
Smoky Chipotle Butterbeans with Herby Tahini (Vegan)
This one-pan delicious Smoky Chipotle Butterbeans with Herby Tahini is a great midweek meal, packed with protein, fibre and smokey chipotle peppers. Serve these beans with bread or wholegrains for filling wholesome meal.
Ingredients
For the Chipotle Beans:
- 1 tbsp olive oil
- 1 red onion, small dice
- 2 large garlic cloves, crushed
- 1 red pepper, small dice
- 3 chipotle peppers in adobo sauce + 1 tbsp sauce
- 320g cherry tomatoes, halved
- ½ tsp hot smoked paprika
- ¼ tsp dried oregano
- 1 tin butterbeans (400g total, 240g drained weight)
- Salt and pepper
For the Herby Tahini:
- 60g runny, smooth tahini
- 1 lime, juiced
- 2 handfuls fresh coriander, leaves and stems
- 2-3 tbsp water
To Serve:
- Fresh bread, toasted (or other wholegrains or pasta)
- Bunches fresh coriander
- 1 avocado, sliced
- 2 tbsp mixed nuts/seeds, chopped small
Instructions
- Add the olive oil to a large non-stick frying pan, and once hot, add the onion, garlic and pepper. Fry off for 5 minutes to soften.
- Chop the chipotle peppers into small chunks and add to the pan with the cherry tomatoes. Allow to cook for 10 minutes, with a lid on over a medium-high heat so the tomatoes start to burst and turn juicy. Season with salt and pepper.
- Now add the hot smoked paprika and oregano and stir.
- Add all of the butterbean tin (beans and liquid) to the pan and stir well. Place the lid half on and allow to warm through for 10 minutes, allowing the sauce to reduce and thicken slightly.
- Meanwhile make the herby tahini. Add all of the ingredients to a small blender and season with salt and pepper. Blend until really smooth, adding enough water so the sauce is pourable.
- Spoon the beans into bowls and swirl on the herby tahini. Serve with bread or wholegrains or pasta and some extra coriander, sliced avocado and mixed nuts and/or seeds.
- Enjoy straight away, or allow the beans to cool and store in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up to eat.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Smoky Chipotle Butterbeans with Herby Tahini so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With chipotle love x
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