This simple skillet dish transforms two ordinary cans of butter beans into something both comforting and unexpectedly elegant. I first made this on a weeknight when I had more enthusiasm than time: two cans of beans, a jar of sun-dried tomatoes, and a little coconut milk. In under 15 minutes the kitchen smelled warm and bright, and the whole family gathered for a spontaneous little celebration. The beans stay tender but take on the tomato oil and spices, while the coconut milk adds a silky finish that makes every bite feel special.

It’s the kind of food I turn to when I want something unfussy but impressive—great for weeknights, for feeding a crowd without fuss, or for serving to guests who expect more than canned-bean fare. The texture balances creamy and toothsome: butter beans hold their shape but are soft enough to absorb the sauce. The sun-dried tomatoes bring concentrated, fruity acidity and the reserved oil carries flavor into every nook of the pan. Serve with crunchy bread for scooping and a handful of fresh basil for brightness, and you’ll see why this got its charming name in my kitchen.

Ingredients

• Butter Beans (2 cans, 15 oz each): Use quality canned butter beans or lima beans; drain and rinse to remove excess canning liquid. Beans provide a creamy, starchy base and hold texture when simmered.
• Sundried Tomatoes in Oil (1 cup): Choose tomatoes packed in oil for flavor; reserve the oil for cooking. These add concentrated tomato umami and bright acidity that balance the cream.
• Reserved Oil from Tomatoes (4 tablespoons): This oil is flavor-packed; if your tomatoes are dry-packed, substitute extra-virgin olive oil for a fruity finish.
• Vegetable Broth (1/2 cup): Use a low-sodium broth to control seasoning. It loosens the sauce and helps the tomatoes and spices infuse the beans.
• Full-Fat Coconut Milk (1/4 cup): Canned full-fat coconut milk creates a rich, creamy coating. For less coconut flavor use a neutral vegan cream alternative.
• Garlic (2–4 cloves): Minced fresh garlic gives a sharp aromatic base; adjust to preference. Fresh is best here for immediate flavor release.
• Spices: Sweet paprika (1 teaspoon), dried thyme (1/2 teaspoon), dried oregano (1 teaspoon), crushed red pepper flakes (1/2–1 teaspoon, optional).
• Salt and Pepper: To taste—season gradually and correct at the end after adding coconut milk.
• Fresh Basil: A handful, torn—adds bright herbal contrast and fresh aroma at the finish.
• Optional: Vegan parmesan or a sprinkle of toasted breadcrumbs for crunch when serving.

Instructions

Strain and Rinse the Beans: Open the two 15-oz cans and pour through a fine strainer. Rinse under cool running water to remove canning liquid and reduce sodium. Shake to remove excess water—beans should be moist but not dripping. Prep the Tomatoes and Garlic: Remove the sun-dried tomatoes from the oil and roughly chop into bite-sized pieces. Mince 2–4 cloves of garlic depending on how garlicky you like it. Reserve the oil from the jar; you’ll use about 4 tablespoons for the pan. Bloom the Aromatics and Spices: Heat a large skillet over medium heat. Add the reserved tomato oil (or 4 Tbsp olive oil). When warm, add the minced garlic, 1 tsp sweet paprika, 1/2 tsp dried thyme and 1 tsp dried oregano. Stir constantly for about 30 seconds until fragrant—don’t let the garlic brown. Add Broth, Beans, and Tomatoes: Pour in 1/2 cup vegetable broth, then add the drained beans and chopped sun-dried tomatoes. Stir to combine and bring to a gentle simmer. Cook uncovered for 6–8 minutes, stirring occasionally, until the broth reduces and the tomatoes soften and release flavor into the beans. Finish with Coconut Milk: Lower the heat and stir in 1/4 cup full-fat coconut milk slowly. Stir and taste, then season with salt, black pepper, and 1/2–1 tsp crushed red pepper flakes if using. Heat just until warmed through—do not simmer vigorously after adding coconut to keep the cream silky. Garnish and Serve: Tear fresh basil over the skillet, add a sprinkle of vegan parmesan if desired, and serve immediately with crusty bread for scooping. For extra texture, drizzle a little of the reserved tomato oil on top.

Storage Tips

Cool leftovers quickly and store in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over low heat with a splash of vegetable broth to loosen the sauce and preserve creaminess. For freezing, portion into meal-sized containers and leave a little headspace; thaw in the refrigerator overnight and reheat slowly. Quality indicators: a fresh herbal aroma and intact beans—if the sauce separates slightly, stir in a teaspoon of broth or a small splash of coconut milk to bring it back together.

Ingredient Substitutions

If you don’t have butter beans, cannellini or navy beans are perfect substitutes—use two 15-oz cans. If sundried tomatoes in oil aren't available, stir in 1–2 tablespoons of tomato paste and a few extra tablespoons of olive oil; fresh tomatoes won’t give the same concentrated flavor unless cooked down significantly. For creaminess, vegan heavy cream, sunflower seed cream, or 2–3 tablespoons coconut cream work well. Adjust broth quantities to maintain saucy consistency when swapping thicker creams.

Serving Suggestions

Serve with thick slices of toasted country bread or ciabatta to soak up the sauce. For a heartier plate, spoon the beans over polenta, creamy mashed potatoes, or a bed of wilted greens like spinach. Garnish with torn basil, lemon zest for brightness, or a drizzle of the reserved tomato oil. Pair with a crisp green salad and a simple vinaigrette to balance the richness for a complete meal.

Cultural Background

This dish pulls inspiration from Mediterranean pantry cooking—sun-dried tomatoes, olive oil, and beans are staples across southern Europe. The creamy coconut finish nods to contemporary plant-based adaptations that replace dairy while keeping the indulgent mouthfeel. While not a traditional dish from any single region, it celebrates the idea of elevating humble legumes with bold oil-packed condiments that are common in Mediterranean and Middle Eastern home kitchens.

Seasonal Adaptations

In summer, add a handful of chopped fresh cherry tomatoes at the very end and finish with extra basil for brightness. In autumn and winter, deepen flavors by simmering the beans longer with a splash of red wine or roasted red pepper puree before adding the coconut. For a holiday twist, stir in roasted mushrooms or caramelized onions to make the dish richer and more substantial for colder months.

Meal Prep Tips

Make a double batch and portion into containers for effortless lunches. The beans reheat well and benefit from a short rest in the fridge to allow flavors to meld. Pack basil separately and add fresh at serving, and include a small container of reserved oil or broth if you like a looser sauce when reheating. Use microwave-safe containers for quick office lunches and reheat on medium power in 60-second bursts, stirring between intervals.

In the end, this skillet proves that pantry staples can yield something celebratory: fast, flavorful, and kind to both weeknights and company. Try it once and it might become one of your go-to effortless, elegant meals.