Q1: What is the difference between butter beans and lima beans?

There is no difference! Butter beans are simply the common name, particularly in the American South and in the UK, for a mature lima bean . They are prized for their large size and their wonderfully starchy and "buttery" texture when cooked.

Q2: Can I make this dish ahead of time for meal prep?

Yes, this is an absolutely perfect meal-prep recipe! You can prepare the entire skillet meal and portion it into individual, airtight containers for a week of delicious and healthy lunches. It reheats beautifully.

Q3: Can I use fresh tomatoes instead of canned?

You can, but you will likely need to add a bit more liquid to create a sauce. If you are using fresh tomatoes, you will need about 3 cups of finely chopped fresh tomatoes (like Roma or plum tomatoes). You may also want to add about 1/2 cup of vegetable broth to the skillet along with the fresh tomatoes to create a bit more of a saucy consistency.

Q4: Can I freeze this butter bean stew?

Yes, this is a fantastic freezer meal! Let the finished stew cool completely. You can freeze it in freezer-safe containers or resealable bags for up to 3 months. To reheat, let it thaw overnight in the refrigerator and then warm it gently on the stovetop.

Q5: Can I use dry beans instead of canned?

You can, but you will need to plan ahead. You will need to soak about 1 cup of dry lima beans overnight. Drain them and then add them to the pot along with the tomatoes and the broth. You will need to increase the simmering time significantly (to about 1 to 1 1/2 hours) to ensure that the dry beans are completely tender.

The Best Easy Tomato Garlic Butter Beans (15-Minute Meal!)

An extremely quick, one-pan vegetarian meal, this Tomato & Garlic Butter Bean Dinner is perfect for a busy weeknight. The dish is made by briefly sautéing minced garlic in olive oil, then adding canned diced tomatoes, rinsed butter beans, and fresh baby spinach to the skillet. The mixture is seasoned with Italian seasoning and pepper and cooked just until the spinach is wilted. It can be served on its own or over hot pasta with a sprinkle of Parmesan cheese.

Author: Evelyn

Ingredients

1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14.5 ounces each) no-salt-added petite diced tomatoes, undrained
1 can (16 ounces) butter beans, rinsed and drained
6 cups fresh baby spinach (about 6 ounces)
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
Optional: Hot cooked pasta and grated Parmesan cheese, for serving

Instructions

In a large skillet, heat the olive oil over medium-high heat.
Add the minced garlic and cook, stirring, for 30-45 seconds until tender and fragrant.
Add the undrained diced tomatoes, the rinsed and drained butter beans, the fresh baby spinach, the Italian seasoning, and the pepper to the skillet.
Cook, stirring occasionally, until the spinach has wilted and the mixture is heated through.
Serve as is, or, if desired, serve with hot cooked pasta and a sprinkle of grated Parmesan cheese.

Notes

This is a true one-pan meal that comes together in about 15 minutes, making it ideal for a very quick dinner.
The recipe is naturally vegan and gluten-free (when served without pasta and cheese).
The fresh spinach is added at the very end and wilts quickly from the heat of the other ingredients, preserving its texture and nutrients.

Find it online: https://cookupjoy.com/garlic-butter-beans/