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This butter beans recipe is inspired by shrimp saganaki, a Greek dish that features shrimp (or prawns) cooked in a rich tomato sauce with garlic, onions, and plenty of feta cheese. The word “saganaki” actually refers to the type of pan used to cook the dish. A saganaki is a two-handled frying pan traditionally made of heavy materials like cast iron or copper. In Greek cuisine, “saganaki” can refer to any dish cooked in this type of pan, but it’s most famously associated with fried cheese (like in cheese saganaki) or seafood dishes like shrimp or mussels saganaki.
In this version, I used tender canned butter beans, which I cooked in a rich tomato sauce, garlic, and onion, then topped with briny Kalamata olives and creamy feta cheese. Fresh dill and parsley add a burst of vibrant herby flavour, making this dish not only hearty but also incredibly refreshing. Seriously, for something so simple, this dish is sooooo tasty and was a hit even with my non-bean-loving partner!
Oh, and I used my oven-proof sauté pan, which happens to be two-handled so this dish is as close to saganaki as I am going to get!
Butter beans saganaki is a perfect cosy dinner, easy enough for a weeknight meal. Serve it with crusty bread to soak up every last bit of the flavourful tomato sauce. It’s equally good the next day so you can enjoy it for breakfast with some fried or poached eggs or simply spread over toasted sourdough. And don’t forget to pop some in your lunchbox for a satiating, nutritious protein kick.
👩🍳 You might also enjoy these Mediterranean recipes: Greek roasted potatoes, herby and lemony chickpea soup, Persian salad, Greek quinoa breakfast bowl, or this couscous salad.
What You’ll Need
Here is what you’ll need for this butter beans saganaki recipe. Find the full measurements in the recipe card below.
- The foundation of flavour: olive oil (use good quality here), onion and garlic.
- Spices and seasonings: salt, crushed red pepper flakes (or chili flakes), dried oregano and sweet paprika.
- Tomatoes: Cherry tomatoes and canned diced tomatoes, I love a combination of both.
- Sweetener: Honey (maple syrup works as a vegan alternative), don’t skip it if you can!
- Main ingredients: Butter beans (cannellini beans, white beans or even chickpeas can work too), feta cheese (swap with goat cheese or omit for a vegan version) and Kalamata olives (green olives work too).
- Fresh herbs: fresh dill and fresh parsley, lemon wedges. I highly recommend dill but the dish will still work without.
How To Make Butter Beans Saganaki
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Prep: Chop and dice all the ingredients.
- Sauté the veggies: Heat oil in an oven-safe skillet, it needs to be fairly deep. Cook onion with salt until softened, then add garlic and cook until fragrant.
- Make the sauce: Add spices, honey, cherry tomatoes, and cook briefly. Stir in canned tomatoes and simmer until the sauce thickens.
- Combine and grill: Mix in beans and olives, add dill, top with feta, and broil/grill in the oven until the cheese browns slightly. The grilling part is optional!
- Garnish and serve: Sprinkle with more dill and parsley and serve with lemon wedges and crusty bread.
Watch The Video
Recipe Tips
- You can substitute the butter beans with other white beans like cannellini or great northern beans for a slightly different texture. Chickpeas also work in this recipe.
- For a vegan version, use a plant-based feta cheese or skip the cheese altogether and sprinkle with nutritional yeast.
- Add a pinch of smoked paprika or cumin for an extra layer of flavour.
- Feel free to add more vegetables like spinach or zucchini for added nutrition and variety.
- This dish pairs wonderfully with a side salad, quinoa, or rice for a more filling meal.
- Chili flakes and honey – both are optional but in my opinion, they are needed to experience the full flavour potential of this recipe. Feel free to adjust the chili flakes or add them when serving.
Serving Suggestions
Serve this butter bean saganaki with crusty bread or pita bread to soak up the sauce. It also pairs well with grilled fish, rice, or a fresh side salad. For breakfast, I love the leftovers with some fried or poached eggs and I will often spread some of these butter beans on toasted sourdough as a quick protein snack. Don’t forget to add these to your lunchbox, too!
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This butter beans saganaki recipe is inspired by the traditional Greek shrimp saganaki. The beans are cooked in a rich and flavourful tomato sauce with refreshing notes of dill and parsley and the salty finish of feta cheese. Enjoy as a vegetarian main or as a side dish, spread it on toast or serve with eggs for a Mediterranean breakfast.
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Sauté Vegetables: Heat olive oil in an oven-safe skillet over medium heat. Add diced onion and season with 1/2 teaspoon of salt. Cook until soft (about 7 minutes), then add sliced garlic and cook for another 1 minute until fragrant.
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Make the Sauce: Add crushed red pepper flakes, paprika, dried oregano, honey and cherry tomatoes. Cook for 30 seconds to a minute, stirring through. Add diced canned tomatoes and season with another 1/2 teaspoon of salt. Stir and simmer (uncovered) for 8-10 minutes until some liquid evaporates and the tomato sauce thickens a bit.
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Combine and grill: Fold in the butter beans and olives, then add a few sprigs of dill. Top with crumbled feta and place the skillet under the hot broiler (grill in the oven) for about 5 minutes until the cheese melts and browns slightly. This step is optional as the beans are technically ready to eat and you can serve with feta without grilling the top.
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Garnish and serve: Remove from oven, sprinkle with more fresh dill and parsley. Serve with lemon wedges and crusty bread.Enjoy this flavourful and hearty butter bean saganaki with some crusty bread or a side dish to fish, rice or potatoes.
You can freeze the dish without the feta cheese for up to 2 months. Freeze it in airtight containers or freezer bags. To serve, thaw overnight in the refrigerator, reheat on the stove, and add fresh feta and herbs before serving.
Make-ahead tips: You can make the sauce and beans ahead of time and store them in the refrigerator for up to 3 days. When ready to serve, reheat gently on the stove and add fresh herbs and feta before serving. Broil just before serving to refresh the dish.
Serving: 6servings | Calories: 150kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 799mg | Potassium: 329mg | Fiber: 3g | Sugar: 7g | Vitamin A: 936IU | Vitamin C: 31mg | Calcium: 155mg | Iron: 2mg
Butter Beans Saganaki FAQs
What are butter beans? Can I use a substitute?
Butter beans are large, creamy beans also known as lima beans. They have a smooth, buttery texture that’s perfect for soaking up flavours. If you can’t find butter beans, you can substitute them with cannellini beans, great northern beans, or even chickpeas for a slightly different texture and taste.
Is butter beans saganaki vegan?
The traditional recipe is vegetarian since it includes feta cheese. To make it vegan, simply omit the feta or replace it with a vegan cheese alternative. Also, substitute honey with maple syrup or agave nectar if used in the recipe.
What does ‘saganaki’ mean?
‘Saganaki’ refers to a variety of Greek dishes that are prepared in a small, two-handled frying pan of the same name. The most famous saganaki dish is the fried cheese appetizer, but the term is also used for other dishes like shrimp saganaki and this butter beans version, all typically featuring a rich tomato-based sauce.
Can I add other vegetables to the dish?
Absolutely! Spinach, bell peppers, zucchini, or eggplant make great additions and can enhance the nutritional value and flavour complexity of the dish. Add them during the sautéing stage to ensure they’re cooked properly.
Can I use fresh tomatoes instead of canned ones?
Yes, you can use fresh tomatoes. You’ll need about 4-5 medium-sized ripe tomatoes, chopped. Keep in mind that fresh tomatoes may make the sauce lighter and may require a longer cooking time to break down and thicken properly.