These Marinated Butter Beans are SO simple to make, but really big on flavour. They are fresh, vibrant, a great way to increase your fibre and as simple as mixing everything together in a big bowl. I love these as part of meal prep lunches, or serving alongside grilled meats and fish. But, they would also be SUCH a good dish to take to a BBQ.
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If I had to choose a favourite bean recipe, it would be this! I always have butter beans in the cupboard. They're affordable, versatile, and turn into something really special with just a few Mediterranean-inspired ingredients in this marinated butter bean recipe. You can use canned butter beans, but once you try these jars, you will never go back.
The flavours in this recipe are SO good. The olives, roasted peppers, sun-dried tomatoes, and pine nuts all give Mediterranean vibes. The lemon and herbs brighten everything up, while the honey and paprika add warmth and depth.
It's vegetarian, high in fiber, and can easily be made vegan. It's also one of those recipes that tastes even better the next day. Honestly, if you turn up to a BBQ with this as a side dish, everyone is going to be asking you for the recipe.
Looking for more butter bean recipes? Why not try our versatile Slow Cooker Butter Beans, easy Butter Bean Hummus, tasty Butter Bean Salad, 10 minute Butter Bean Gnocchi or our creamy Butter Bean Soup?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Butter beans - These jarred butter beans are the best ones to use. If I am adding butter beans to something, I will use a can as they are cheap, but when they are the star of the dish like this, jarred are best.
- Olives - A mixture of olives.
- Roasted red peppers - You can buy them roasted in a jar, or make our Roasted Red Peppers.
- Herbs - Fresh dill and parsley
- Lemon - Use the lemon juice and lemon zest from one lemon for extra flavour.
- Olive oil - Use a really good quality extra virgin olive oil as it is a key flavour.
- Honey - This could be left out, but I really think a touch of sweetness just works so well. Swap to maple syrup to keep these marinated beans vegan.
- Garlic - Make sure the fresh garlic is crushed really well, so it mixed evenly into the beans.
- Sun-dried tomatoes - You could use fresh tomatoes, but the flavour is just more intense with sun-dried.
- Paprika
- Pine nuts
Variations
Spicy version - Add a pinch of chilli flakes or finely chopped fresh red chilli for heat. Something smoky like chipotle works really well.
Creamy twist - Stir through crumbled feta or mozzarella pearls just before serving. You could also add some cooked halloumi. Try our Air Fryer Halloumi.
Protein boost - To make these marinated butter beans more of a full meal, add grilled chicken strips or flaked salmon.
Mediterranean grain bowl - Serve over quinoa, bulgur wheat, or couscous with extra herbs and a drizzle of Tahini Dressing. Try our Brown Rice and Quinoa mix too.
How To Make Marinated Butter Beans
Step 1
Put all of the ingredients into a large mixing bowl.
Step 2
Mix well to combine everything.
Marinated Butter Beans Serving Suggestions
We love these as a side dish, and there are so many different ways to serve them. They go really well with Halloumi and Vegetable Skewers or Air Fryer Chicken Kebabs.
For a really easy lunch, spoon the mixture onto toasted sourdough bread with a Whipped Feta Dip.
Add to a Greek Meze Platter or use as a filling for wraps and pitas. Of course it makes a great addition to a Picky Plate.
Meal Prep and Storage
Store in an airtight container in the fridge for up to 4 days. The flavours will deepen over time and I think it gets better.
If making ahead for lunches, you can portion it into individual containers and add extras like grilled chicken, quinoa, or salad leaves to make a full meal.
I don't recommend freezing it, as the texture of the beans can become grainy once thawed.
If the salad looks slightly dry after refrigeration, just stir through a drizzle of olive oil and a squeeze of lemon before serving.
Dannii's Top Tips
- If you are using jarred butter beans that come in a really thick liquid, drain most of it but leave some as it adds so much flavour to the dressing in these marinated butter beans.
- Chop everything fairly small and evenly, as you want to have a good mixture of everything in every bite.
- Toast the pine nuts for extra flavour.
- For best results, cover and refrigerate the mixture for 30 minutes before serving. This allows all the flavours to really come together. You can then taste it and adjust the seasoning again just before serving if needed.
- You really don't need to worry too much about the exact measurements here, as you can literally just throw it all in. You can't get it wrong.
Frequently Asked Questions
Yes. Soak and cook them until tender, then cool completely before using.
Yes, they can. Leave them at room temperature for about 10 minutes and then heat them up in a pan.
More Bean Recipes
If you've tried this Marinated Butter Beans recipe, let us know how you got on in the comments below.
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Recipe
Marinated Butter Beans
Ingredients
- 400 g (2 cups) of Butter beans - jarred, drained weight
- 60 g (0.5 cup) of Olives
- 80 g (0.66 cup) of Roasted red peppers
- 4 g (0.25 cup) of Fresh dill - finely chopped
- 4 g (0.25 cup) of Fresh parsley - finely chopped
- 1 Lemon - juice and zest only
- 1 pinch of Fine sea salt
- 1 pinch of Ground black pepper
- 2 tablespoons of Olive oil
- 1 tablespoon of Honey
- 2 Garlic cloves - crushed
- 0.5 teaspoon of Paprika
- 20 g of Pine nuts
- 40 g (0.33 cup) of Sun-dried tomatoes - chopped
Instructions
- Put all of the ingredients into a large mixing bowl.
- Mix well to combine everything.
Recipe Video
Recipe Tips
- If you are using jarred butter beans that come in a really thick liquid, drain most of it but leave some as it adds so much flavour to the dressing in these marinated butter beans.
- Chop everything fairly small and evenly, as you want to have a good mixture of everything in every bite.
- Toast the pine nuts for extra flavour.
- For best results, cover and refrigerate the mixture for 30 minutes before serving. This allows all the flavours to really come together. You can then test it and adjust the seasoning again just before serving if needed.
- You really don't need to worry too much about the exact measurements here, as you can literally just throw it all in. You can't get it wrong.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Mel says
So easy and so flavorful! I’m not a fan of olives so I left those out. Added chopped scallions and a tablespoon of pesto rosso instead. Really delicious!
Clare Bristow says
Just made this, wow it looks amazing I can’t wait to eat it
Sue says
Oh my goodness! This is sublime. Just made a big tub for the next few days... It's going to be a regular for certain. Thank you for the recipe.
Kim Thomas says
These are the best side salad beans ever! Even my husband who isn’t too keen on salad bits loves this. Paired with the dill cucumber salad it’s amazing. So filling as well. So full of flavour. Definitely a favourite in our house
Nicola says
A lovely side dish, and another favourite with my children!
Chris says
I loved this recipe and so easy to make, the flavours were amazing. Great as a side dish and would go with many things. I will definitely make this again. ❤️
Sue says
Made these for the first time today - absolutely delicious! Easy to make, healthy & full of flavour, this will definitely be a regular dish from now on.
Emma says
I thought was delicious. My husband felt it needed tweaking to quantities but a good start. But that’s very easy to do! Think would be fabulous as a BBQ side.
Helen Talbot says
Really lovely recipe. Perfect for having in your fridge and adding as a side dish to so many other things; picky plates, jacket potatoes, any meat dish, barbecues. Adds a good dollop of protein and fibre. Very easy to prepare and to substitute if you’re missing something! Will always have a tub in my fridge from now on.
Mrs Jean Shutt says
I tried this recipe this week. Very easy to follow, a bit of prep time chopping the ingredients up then it's quick to assemble, I made it the day before I needed it and popped in the fridge overnight. Served with lamb chops and roast new potatoes it was absolutely delicious. It's definitely something I'll be making again in the future.
Sarah Godfrey says
I absolutely love this salad.
I make a batch to go in Buddha bowl lunches for work. Its one of my favourite recipes and I have shared it with several colleagues now.
Melody says
What a beautiful salad! Added some halloumi to it as a side salad with BBQ meats and baked potato. Yum!
Bridgette Bruckshaw says
Delicious, easy healthy recipe. I used basil instead of dill & it was great. Would be good to take to work for lunch or on a picnic. I added the leftovers to a stew - lovely 10/10. Will be making this again.
Elena Sanchez says
Really easy to make and mega nutritious! Will be adding to many dishes, thanks
Jess says
This isn't something I would normally have made, but I am SO happy I went outside of my comfort zone, as this is absolutely delicious! I wasn't able to purchase fresh dill, and used dried instead, but otherwise no alterations were made to the recipe, and this is definitely being added to my regular rotation! Thank you so much!
Fiona Lockhart says
Delicious recipe and healthy too.