This Puttanesca-style Butter Beans & Roasted Garlic Bread recipe is hearty, nourishing, and so flavourful I had to make double so we have leftovers the next day. It’s hearty, cozy, veggie-packed, comes together in one pan (fewer dishes is always a YES!), and under 30 minutes, making it the perfect weeknight dinner.
The garlic confit bread is epic, but you can also enjoy the butter beans with a side of pasta, brown rice, or quinoa. I’ve also had it with beautiful al dente linguine, and it was such a treat.
Why This Recipe Works
Hearty and Nourishing: Filling, comforting, and perfect for satisfying hunger.
Flavor Explosion: A delightful mix of puttanesca flavors without the anchovy fillets and with a rich garlic twist.
Flexibility: Great with garlic bread or can be paired with pasta, rice, or quinoa.
Protein-Packed: Ideal for a protein boost with the addition of scrambled tofu.
Saucy and Delicious: Rich in taste, making every bite a delicious treat.
Begin by heating olive oil in a large pot and adding diced onions for a fragrant start. Introduce chili flakes, garlic, capsicum, zucchini, baby tomatoes, butter beans, diced tomatoes, artichokes, sun-dried tomatoes, olives, capers, and seasoning, and let them simmer to blend the flavors. Finish the bean mix by stirring in parsley. Prepare the garlic bread spread by roasting garlic in olive oil, then blending it with parsley, nutritional yeast, and salt. Assemble the garlic bread by spreading the mix between incisions on your bread of choice, and bake until golden.
Butter Beans: A great source of plant-based protein and fiber.
Garlic: Adds a rich, aromatic flavor, key to this recipe.
Diced Tomatoes: Provide a saucy base and are rich in the antioxidant lycopene. Crushed tomatoes work well, too.
Olive Oil: A heart-healthy fat that enhances the dish’s richness.
Kalamata Olives: Add a unique, salty depth to the recipe. You can use any black olives you prefer for this dish.
- Can I make this gluten-free? Yes, simply use gluten-free bread for the garlic spread.
- How can I raise the protein content? To up the protein content, add some scrambled tofu to the sauce.
- Can I store leftovers? Absolutely, it’s even tastier the next day.
- Are there any nut-free options? The recipe is naturally nut-free.
- Can I use canned butter beans? Yes, they work perfectly in this recipe; make sure to discard the water and rinse well to reduce possible bloating.
Variations and Tips
Spice it Up: Garnish with an extra teaspoon of chili flakes for a spicier kick or a touch of black pepper.
Herb Infusion: Experiment with different herbs, and swap the fresh parsley for fresh basil or oregano.
Storage Tip: Store in an airtight container for up to 5 days.
Serving Suggestion: Top with vegan parmesan for extra flavor.
Quick Prep Tip: Use pre-chopped veggies to save time.
Why You’ll Love This Puttanesca-Style Butter Beans & Roasted Garlic Bread
Puttanesca-Style Butter Beans & Roasted Garlic Bread
Puttanesca Butter Beans
- 1 tsp olive oil
- 1 red onion, diced
- 1 tsp chili flakes
- 3 garlic cloves, diced
- 1 large red capsicum, diced
- 2 zucchini, finely diced
- 200 g baby tomato
- 2 cups cooked butterbeans
- 2 cans diced tomatoes
- 4 pieces marinated artichoke heart
- ¼ cup diced sundried tomatoes
- 9 kalamata olives, pitted and diced
- 2 tbsp baby capers
- ⅓ cup chopped parsley
- salt & pepper to taste
Garlic Bread Spread
- 1 garlic head, skin removed (approx. 12 garlic cloves)
- 2 tbsp extra virgin olive oil
- ¼ cup parsley
- ¼ cup nutritional yeast
- pinch of salt
- Bread of choice, we used ciabatta
- In a large pot on medium heat, add the olive oil and onions, and cook for 3 minutes.
- Add the chili flakes, a pinch of salt & pepper, garlic, capsicum, zucchini, baby tomatoes, butter beans, diced tomatoes, artichokes, sun-dried tomatoes, olives, capers, and capers, and cook covered for 15 minutes. Then uncover and cook for an additional 10 minutes.
- Stir in the parsley, add salt and pepper to taste, and enjoy!
- Preheat the oven to 400 °F. In a small oven-safe dish, add the garlic and olive oil. Cook covered for 15 minutes. Allow to cool down.
- Blend the cooked garlic with the rest of the ingredients to make the garlic spread.
- Cut small incisions along your bread of choice, being careful not to cut all the way through. Spread the garlic paste between each slice and bake in the oven for 5 to 7 minutes until golden.