Smokey Chipotle Butter Beans
This easy, 9-ingredient dish is a smokey chipotle riff on traditional Gigantes plaki, a hearty Greek butter bean and tomato dish, and takes just under 30 minutes to prepare. The addition of chilli and chipotle make these saucy beans more Mexican than Mediterranean. It’s lovely as a vegetarian main with some pita chips or tortillas, as part of a mezze, or serve as a chunky dip alongside margaritas (the perfect pairing).
This dish is a delicious and smokey riff on a traditional Greek dish, Gigantes Plaki. Gigantes are Greek butter beans, while Plaki is a cooking style, meaning baked in a rich tomato sauce. We use chipotle paste here to add smokiness and depth of flavour to the sauce and opt for canned butter beans for convenience and flavour. You can also use dried butter beans if you don’t have canned! Check the FAQS below for instructions if you plan to cook the beans from their dried state.
Butter beans are deliciously creamy and buttery in flavour. They are also high in insoluble dietary fibre, protein and nutrients, making this a healthy and delicious dish. Score! As an added bonus, this dish is also vegan! However, feel free to sprinkle it liberally with your favourite feta cheese before serving.
This recipe is best made a day ahead, which will allow the flavours to develop and infuse throughout the beans. Serve the beans warm or at room temperature, drizzled liberally with olive oil. Feel free to add some extra protein, such as chicken or tofu to bulk it up to serve as a main, otherwise enjoy as a snack or side dish!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. You can also view the video here. Happy cooking!
Frequently Asked Questions
How do I make this using dried butter beans?
To cook the butter beans from their dried state, simply fill a large cooking pot with lukewarm water. Add 1 teaspoon of salt and add the butter beans. Let them soak for 24 hours before cooking. To cook the beans, simply drain the beans in a colander, then add them back to the pot. Add three litres of fresh water to the pot, bring to a boil over high heat, then reduce and simmer over low heat for two hours (or until beans are completely soft and tender). Proceed as in the recipe below.
I can’t find chipotle paste, what can I use instead?
If chipotle paste isn’t available in your area, feel free to use harissa paste, or tomato paste. It will be absolutely delicious!