Butter Beans Puttanesca

Ingredients

• 2 tbspolive oil
• 4 clovesgarlic, minced
• 3–4anchovies packed in oil
• 400 g (14 oz)canned chopped tomatoes or crushed tomatoes
• 2 tbspcapers
• 80 g (⅓ cup)pitted Kalamata olives
• 400 g (14 oz)butter beans, canned or jarred with their liquid
• to tastesalt
• 1 tbspchopped parsley

Instructions

1. 1

   Soften the anchovies

   Warm the olive oil in a frying pan over low heat. Add the anchovies and cook for 1 minute, stirring and breaking them up with a wooden spoon until they begin to form a paste. Add the garlic and stir for about 30 seconds more.

2. 2

   Simmer the beans

   Pour in the tomatoes, then add the capers, olives and a small pinch of salt. Bring the mixture to a simmer, stir in the butter beans with their liquid, and simmer gently over low heat for 15 minutes.

3. 3

   Finish and serve

   By the end of cooking, the tomatoes should have broken down into a sauce reduced by about a third. Taste and add more salt if needed. Serve topped with chopped parsley and crusty bread.

What is butter beans puttanesca?

Puttanesca is an Italian-style tomato sauce known for its bold combination of anchovies, olives and capers. This version turns it into a bean dish by simmering butter beans in the sauce.

The beans bring a soft, creamy contrast to the briny, savoury ingredients. Though this recipe is labelled Spanish, its puttanesca flavour profile comes from the Italian sauce tradition.

Nutrition and macros by portion

The nutrition label shows one serving as written: 233 calories, 10g protein, 27g carbs, 11g fat.

The butter beans and tomatoes provide most of the carbohydrates, while olive oil supplies much of the fat. The beans and anchovies contribute protein. Serve with a green salad or vegetables alongside the bread to add variety to the plate.

Building the sauce

Anchovies first: cook them gently in the oil, breaking them up as they soften. They melt into the base rather than remaining as distinct pieces.

Garlic next: add it only after the anchovies have begun to break down, then stir for about 30 seconds. This brief cooking helps it flavour the oil without giving it too long to brown.

Choosing the beans and tomatoes

Butter beans: canned or jarred beans both work here, and the recipe uses their liquid as well as the beans. Fold them in carefully so they stay as intact as possible.

Tomatoes: good-quality chopped or crushed tomatoes form the sauce. Crushed tomatoes tend to give a smoother finish, while chopped tomatoes can leave more texture.

Balancing the salty ingredients

Olives, capers and anchovies all bring saltiness, so start with only a small pinch of salt. Their intensity can vary between brands, making a final taste more useful than salting heavily at the start.

The sauce should taste savoury and lively, with the tomato balancing the briny ingredients. Add extra salt only after the simmer.

Getting the texture right

Gentle heat: simmer the beans and sauce over low heat for 15 minutes. A lively boil can break up the beans and make the sauce reduce too quickly.

Watch the sauce: the tomatoes should break down and the liquid should reduce by about a third. If it thickens sooner than expected, lower the heat and keep an eye on the beans.

Serving ideas

Finish the pan with chopped parsley for a fresh note against the rich, salty sauce. Serve it with crusty bread to scoop up the tomato juices.

For a fuller meal, pair it with a simple green salad or cooked vegetables. Keep the sides lightly seasoned, since the sauce already has plenty of savoury flavour.

Recipe notes & tips

• Keep the heat low while softening the anchovies so they form a paste without scorching.
• Use a wooden spoon to break up the anchovies as they cook.
• Stir the beans in gently to help them keep their shape.
• Taste the sauce after simmering before adding more salt.
• Have the parsley chopped and ready so the dish can be served as soon as it is finished.

Variations

• Smoother sauce: use crushed tomatoes instead of chopped tomatoes.
• More heat: add chilli flakes with the garlic.
• Herb swap: finish with chopped basil instead of parsley.
• Extra greens: fold in a handful of spinach near the end of simmering.
• More briny flavour: add a few extra olives or capers, then adjust the salt after tasting.

Common mistakes to avoid

• High heat for anchovies: they can catch before they melt into a paste; keep the pan over low heat.
• Burnt garlic: it can turn bitter; add it after the anchovies and cook for only about 30 seconds.
• Too much salt at the start: the olives, capers and anchovies are already salty; begin with a small pinch and taste later.
• Boiling hard: the beans may break apart; simmer gently over low heat.
• Over-reducing the sauce: it may become too thick; watch for the stated reduction of about a third.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan over low heat, adding a splash of water if the sauce has thickened; stir carefully to avoid breaking up the beans.

Frequently asked questions