If you are looking for a new way to cook with beans and increase the fibre in your diet, then give these Slow Cooker Butter Beans a try. Such a simple and hands off meal, where the slow cooker does all the work. Easy to adapt with different flavours, and so many different ways to serve it too.
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These slow cooker butter beans use just a handful of simple ingredients, takes only a few minutes to assemble, and gives you a rich, tomatoey bean dish that freezes really well.
It is budget-friendly, filling, and easy to adapt depending on what you have in the fridge - it also tastes amazing on top of a jacket potato for cheap and hearty comfort food that is nutritious too.
This recipe came from me trying to use up whatever I had in my kitchen at the moment, as I am trying to run the freezer and cupboards down. I always have beans and tomatoes in my cupboard and it's a great way to use up a little bit of pesto and some spinach that might be looking a bit sad.
Looking for more ways to increase your fiber and get some more beans in your diet? Why not try these delicious Marinated Butter Beans, comforting Cheesy White Bean Bake, 10 minute Butter Bean Gnocchi or our easy Chicken and White 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.
- Beans - Canned butter beans.
- Tomatoes - A can of good quality chopped tomatoes - we recommend Mutti tomatoes.
- Onion - You can use red or brown, or even shallots.
- Pesto - We used sun-dried tomato pesto, but any pesto would work here, it would just change the flavour.
- Salt and pepper - Generously season. You can always add more at the end if needed.
- Spinach - Use fresh spinach, not frozen as it would add too much liquid. You could swap it for kale, but it would take longer to cook.
- Lemon - Just a little at the end to freshen it up.
- Parmesan - This adds to the creaminess of the butter beans.
Variations
Spice - Add chilli flakes or a finely chopped red chilli at the start.
Vegetables - For extra vegetables, add diced courgette (zucchini), chopped roasted peppers, or sliced mushrooms along with the tomatoes. Keep the quantities small so the sauce does not become too watery.
Creamy - For a creamier finish, stir in a spoonful of mascarpone or cream cheese right before serving.
Pesto - If you do not have sun-dried tomato pesto, you can use regular pesto for a different flavour, though the result will be less rich and tomato-forward. A spoonful of tomato purée plus some chopped sun-dried tomatoes is a closer swap.
Bacon - Cooked chopped bacon really takes these slow cooker butter beans to the next level.
How To Make Slow Cooker Butter Beans
Step 1
Add the drained butter beans to the slow cooker along with the chopped tomatoes, diced red onion, sun-dried tomato pesto, a good pinch of salt, and plenty of black pepper.
Step 2
Stir everything together well so the pesto is evenly distributed through the tomatoes and coats the beans.
Step 3
Put the lid on and cook on high for 2 hours. The sauce should be gently bubbling around the edges and the onion should be softened.
Step 4
About 15 minutes before the end of the cooking time, stir in the spinach.
Step 5
Put the lid back on and cook until the spinach has wilted into the sauce.
Step 6
Taste and adjust the seasoning if needed. Squeeze some lemon juice over the top and sprinkle a generous grating of parmesan on top. Mix well and serve.
Meal Prep and Storage
Fridge - Once cooled, store the butter bean mixture in an airtight container in the refrigerator for up to 4 days. Reheat in a saucepan over a low heat or in the microwave until piping hot. You may need to add a splash of water when reheating, as the beans will continue to absorb some of the sauce.
Frozen - Slow cooker butter beans can also be frozen. Let it cool fully, then freeze in airtight containers for up to 3 months. Defrost overnight in the fridge before reheating. The texture of the beans holds up well, though the spinach may be slightly softer after freezing. That is normal and it will still taste good.
If you are planning to freeze it, you can even leave out the spinach and stir fresh spinach in when reheating to keep the spinach fresh.
Serving Suggestions
We love serving these slow cooker butter beans over a jacket potato. It keeps the dish budget friendly, but hearty and nourishing too. The crisp skin and fluffy centre work really well with the creamy and saucy beans.
It is also very good with thick toasted sourdough or crusty bread to mop up the sauce. Think posh beans on toast!
For a more filling dinner, try it over rice, polenta, or even stirred through pasta. It also works well as a warm side dish with grilled chicken or sausages.
Dannii's Top Tips
- Drain and rinse the butter beans well before adding them.
- Do not add the spinach at the beginning. It cooks down very quickly and is much better stirred in near the end so it keeps some colour and freshness.
- Be careful with salt at the start. Sun-dried tomato pesto and Parmesan can both be salty, so season lightly first, then adjust after cooking.
- If your sauce looks a little thin at the end, leave the lid off for 10 to 15 minutes on high to let it reduce slightly. If it looks too thick, add a small splash of water.
- Use lemon juice right before serving rather than cooking it into the sauce. That fresh acidity is what brightens the whole dish.
Frequently Asked Questions
Yes, but they need to be cooked first. This recipe is written for canned butter beans, which are already cooked and just need heating through and flavouring. If you want to use dried beans, soak and cook them separately before adding them to the slow cooker.
Yes, if needed, you can cook it on low for around 3 to 4 hours. The exact time may vary slightly depending on your slow cooker, but the goal is simply to soften the onion and let the flavours come together. It is quite a forgiving recipe, but you don't want the beans to go mushy.
More Slow Cooker Recipes
If you've tried this Crock Pot Butter Beans recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Butter Beans
Ingredients
- 470 g (2.5 cups) of Butter beans - canned; drained weight
- 400 g (14 oz) of Chopped tomatoes - canned
- 2 tablespoon of Sun-dried tomato pesto
- 1 Red onion - finely diced
- 2 pinch of Sea salt
- 4 pinch of Ground black pepper
- 2 tablespoon of Lemon juice
- 60 g (2 cups) of Spinach
- 15 g (0.5 oz) of Parmesan
Instructions
- Add 470 g of Butter beans to the slow cooker along with 400 g of Chopped tomatoes, 1 Red onion (diced), 2 tbsp of Sun-dried tomato pesto, a2 pinch of Sea salt, and 4 pinch of Ground black pepper.
- Stir everything together well so the pesto is evenly distributed through the tomatoes and coats the beans.
- Put the lid on and cook on high for 2 hours. The sauce should be gently bubbling around the edges and the onion should be softened.
- About 15 minutes before the end of the cooking time, stir in 60 g of Spinach.
- Put the lid back on and cook until the spinach has wilted into the sauce.
- Taste and adjust the seasoning if needed. Squeeze 2 tbsp of Lemon juice over the top and sprinkle 15 g of Parmesan (grated) on top. Mix well and serve.
Recipe Video
Recipe Tips
- Drain and rinse the butter beans well before adding them.
- Do not add the spinach at the beginning. It cooks down very quickly and is much better stirred in near the end so it keeps some colour and freshness.
- Be careful with salt at the start. Sun-dried tomato pesto and Parmesan can both be salty, so season lightly first, then adjust after cooking.
- If your sauce looks a little thin at the end, leave the lid off for 10 to 15 minutes on high to let it reduce slightly. If it looks too thick, add a small splash of water.
- Use lemon juice right before serving rather than cooking it into the sauce. That fresh acidity is what brightens the whole dish.
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.
Lizzie says
Absolutely delicious, so easy to make and was a real hit in our house. I love a recipe that you can just 'dump' in the slow cooker and leave it to do its thing, and this is exactly that. It was also super budget-friendly, which is always a winner!
Clare Bristow says
Absolutely amazing taste I’m trying to increase my fibre uptake and thought I’d give this a go, wow, I can’t wait for leftovers tomorrow