Summer, Autumn, Light Meals

Creamy Garlic Butter Beans with Thyme Roasted Vegetables

Now this another super adaptable recipe, my favourite kind of recipe. This Creamy butter beans are so simple and require a few store cupboard essentials. I like to use the best quality jarred beans but tinned would work, I just don‘t find them as creamy as the jarred variety. Its an inexpensive meal so I push the boat out on the beans.

I have made a version of this with roasted courgettes which was also out of this world delicious. Here I simple roasted some vine tomatoes and peppers in the oven with some fresh thyme and garlic. Once soft and sweet I stirred through some salty capers, black olives and a little fresher thyme.

You could use any roasted veggies you like, red onions, squash, aubergine and of course courgettes. I wanted to add a little crunch to this recipe and whizzed up some sourdough bread to form crumb and lighted toasted them in a pan with extra virgin, salt pepper, fresh thyme and a little nutritional yeast. I finished them off with lemon zest.

This recipe makes 4 good portions, but I think you may be able to stretch it to 6-8 as a little starter. Any leftovers are a welcome lunch the next day served on toasted sourdough.




2 660g jars of butter beans

2 organic vegetable stock pots or cubes

I fat garlic glove

A few sprigs of fresh thyme

100ml good quality extra virgin

Lots of Black pepper

Salt to taste

Roasted Veg

4-500g vine cherry tomatoes

2 large peppers I used yellow and orange

A few sprigs of fresh thyme

Drizzle of light oil

3 fat garlic cloves

Salt and pepper

1 tbs caper

¼ cup pitted black olives roughly broken

Extra thyme sprigs for after roasting

Sourdough Crumb

1 large slice sourdough toasted

1 tbs extra virgin

Salt and pepper

1 tbs fresh thyme leaves

2 tbs nutritional yeast

1 lemon zested

Rocket to serve


  1. Pre heat the oven to 180°C
  2. Half and deseed the peppers and chop into large chunks add them to a baking tray along with the tomatoes and thyme. Leave the skin on the garlic and give the cloves a bash with the back of a knife, add to the tray. Drizzle with oil and season. Stir to combine and place in the preheated oven for about 15 mins after which reduce the heat to 160°C and cook for a further 15 minutes.
  3. If using jarred beans, drain but no need to rinse, if using tinned I like to rinse as well. Add the beans to a large pan and cover the bean by about 1 inch of water. Add the stock pots, oil, garlic, thyme and a really good grinding of fresh black pepper. Stir and bring to the boil, then reduce to a low to medium heat. Stirring occasionally.
  4. When the roasted vegetable are cooked remove from the oven. They should be soft and slightly charred in places at the edges. Remove the garlic cloves from their skins and place into a small bowl. Using the back of a fork squash the cloves to form a paste, add this to the beans and stir to combine.
  5. Add the capers, olives and some more fresh thyme leaves to the roasted vegetables, stir gentle. Set aside.
  6. Take your toasted sourdough and blitz to form crumb, add to a frying pan with the oil, salt, pepper and thyme. Cook on a medium heat until crispy. Stir in the nutritional yeast and lemon zest. Set aside.
  7. At this point the butter beans should be warmed through and a creamy sauce developed around them. If not increase the heat and cook for a little longer. Check for seasoning and add a little salt if needed.
  8. When you are ready to serve, remove the garlic clove and from the beans and spoon into bowls, top with the roasted vegetables, a sprinkle of the crumbs and serve with rocket. Some crusty bread makes a nice additional.

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