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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).

smokey chipotle butter beans gigantes plaki

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!

smokey chipotle butter beans gigantes plaki

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!

 

smokey chipotle butter beans gigantes plaki
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smokey chipotle butter beans gigantes plaki

Smokey Chipotle Butter Beans


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  • Author: Jess Bunn
  • Total Time: < 30 Minutes
  • Yield: 4-6 servings
  • Diet: Vegetarian

Description

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). View the cook-along video here.


Ingredients

Units
  • 2 tins butter beans
  • 1 tsp chilli flakes
  • 200ml water
  • 120ml olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, finely grated
  • 1 tablespoon chipotle paste
  • 300g plum tomatoes, roughly chopped
  • 1 bay leaf
  • 15g finely chopped fresh flat-leaf parsley
  • 50g feta cheese (optional)
  • sea salt and freshly ground black pepper
  • tortilla chips, pita chips or bread for serving (optional)

Instructions

  1. Heat half the olive oil in a saucepan and add the onion, Cook over medium heat until softened, then add the remaining olive oil. Add the chipotle paste, garlic, bay leaf and chilli flakes and cook for another minute before adding the tomatoes, and the water. Cook on medium heat until the tomatoes have broken down into a jammy sauce, about 15 minutes.
  2. Add the drained butter beans and cook for a further 5 minutes, topping with water as necessary so that the beans are bathed in a spicy tomato sauce the thickness of double cream.
  3. Season to taste with salt and pepper, and cool a little before spooning into serving plates and adding the chopped parsley and feta. Serve warm or at room temperature with bread, pita chips or tortilla chips.
  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Category: Snacks/Sides
  • Method: Bake
  • Cuisine: Greek-inspired

Nutrition

  • Serving Size: 1
  • Calories: 585.48kcal
  • Sugar: 4.13g
  • Sodium: 245.51mg
  • Fat: 22.03g
  • Saturated Fat: 4.16g
  • Unsaturated Fat: 16.98g
  • Trans Fat: 0g
  • Carbohydrates: 72.5g
  • Fiber: 18.26g
  • Protein: 28.24g
  • Cholesterol: 7.44mg
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