Cherry Tomato Ricotta Beans
These tomato ricotta beans are one of my favorite "minimal effort, maximum reward" meals and have been on my regular rotation of easy, warm lunches. It's a really simple pot of butter beans simmered in a quick cherry tomato sauce, finished with lemon, spinach, and a big dollop of ricotta that melts into the top like a creamy little cloud of goodness! Perfect for mopping up with some sourdough on the side.
It's cozy, fresh, and surprisingly filling for such a simple ingredient list. I usually make this when I want something warm and comforting, but not heavy.
For similar recipes, try my creamy homemade baked beans, these 15-minute lemon and basil white beans, or my baked feta chickpeas recipe.
Ingredient Notes
The exact quantities are in the recipe card below, but here are a few notes on why these ingredients work so well and what you can swap.
- Onion + garlic: This is your base. Let them soften properly so the sauce tastes sweet and mellow instead of sharp.
- Cherry tomatoes + water: Cherry tomatoes are naturally sweet and break down into a really fresh, jammy sauce when steamed with the lid on. The splash of water helps them steam and burst quickly without needing a full can of tomatoes.
- Tomato paste: Tomato paste gives you depth and that richer "cooked tomato" flavor. I always cook it for a minute or two, so it loses that raw tang.
- Butter beans: Butter beans are perfect here because they're creamy and soft without needing much cooking. Cannellini beans also work, but butter beans give the best texture.
- Lemon (juice + zest): This is the magic ingredient. The acidity cuts through the richness of the beans and ricotta, and the zest adds that fresh, slightly floral citrus flavor. I'd really recommend using both.
- Spinach: Spinach wilts down fast and adds extra nutrients without making the dish feel "too healthy." You can swap for kale, but it'll need a bit longer to soften.
- Ricotta: Ricotta makes the whole dish feel fancy with almost no extra effort. It stays creamy on top, and once you stir it in, it turns the sauce silky and mellow. You can swap it for: cream cheese, mascarpone, or even burrata.
- Basil: Fresh basil makes it taste like summer. If you don't have it, parsley works too.
- Red chili flakes: A little heat brings everything to life. Totally optional, but I always add at least a pinch.
How to Make These Simple Tomato Ricotta Beans
Full quantities and instructions are in the recipe card below - this is just the overview.
Start by sautéing the onion and garlic until soft and fragrant. Then you'll add cherry tomatoes, a splash of water, and a little seasoning, and let them steam until they burst and soften.
Once the tomatoes have broken down, stir in tomato paste to deepen the flavor. Then add the butter beans, lemon juice + zest, and spinach, and stir until the spinach wilts.
Finish the dish with ricotta on top, fresh basil, and chili flakes - and serve it immediately with crusty bread for scooping up all that sauce.
Top Tips / Chef's Notes
Here are a couple of my top tips for making the most out of this recipe - I always test my recipes at least twice before publishing them (but honestly, I make a version of these beans most weeks for a quick lunch to meal prep - so I've had a lot of practice!):
- Covering the tomatoes is key. It traps steam, so they break down quickly without needing loads of liquid. Use the back of a spoon to crush the tomatoes once they soften - you'll get a rustic sauce without blending.
- Taste after adding lemon. Lemon can brighten everything, but it also might need an extra pinch of salt afterward.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, heat the beans gently on low with a splash of water to loosen the sauce, or microwave.
The ricotta may mix in more as it reheats (which isn't a bad thing - it makes it even creamier).
FAQs
Can I use canned diced tomatoes instead of cherry tomatoes?
Yes. Use about 1 can (400g) of chopped tomatoes and skip the extra water. The flavor will be a little deeper and less fresh/sweet, but still delicious.
Can I make this with cannellini beans instead of butter beans?
Definitely. Cannellini beans hold their shape a bit less, but they work perfectly.
Do I have to add ricotta?
No, but it's what makes this feel extra comforting. Without ricotta, it's more of a light tomato bean stew, still great with basil and lemon.
How do I stop it from being watery?
Let the tomatoes cook down uncovered for a minute or two after you mash them, and don't add extra water unless you need it. Tomato paste also helps thicken it. I like the beans to have a slightly watery/soupy consistency, though, perfect for dipping my bread into.
What's the best bread to serve with it?
Sourdough is my favorite because it's chewy and sturdy enough for scooping, but ciabatta, focaccia, or toasted baguette are all amazing.
Cherry Tomato Ricotta Beans
Ingredients
- 2 tablespoon olive oil
- 1 white onion finely diced
- 3 garlic cloves minced
- 150 g cherry tomatoes halved
- 60 ml water
- Salt and pepper to taste
- 2 tablespoon tomato paste
- 1 lemon juice and zest
- 400 g tin butter beans drained and rinsed
- 75 g baby spinach chopped
- 50 g ricotta
- 5-6 basil leaves shredded
- 0.5 teaspoon red chili flakes
Method
- Heat the oil in a pan and add the diced onion and garlic. Sauté for 4-5 minutes, stirring occasionally, until softened and translucent.2 tablespoon olive oil, 1 white onion, 3 garlic cloves
- Add the halved cherry tomatoes along with the water and a sprinkle of salt and pepper. Stir to combine, then cover the pan and let the tomatoes steam for 10 minutes.150 g cherry tomatoes, 60 ml water, Salt and pepper to taste
- Remove the lid and use your spoon to break down the tomatoes. Add the tomato paste and stir it into the onions and garlic for a minute or two.2 tablespoon tomato paste
- Add the butter beans, lemon juice, zest, and spinach. Stir while the spinach wilts down (2-3 minutes), then taste and adjust any seasonings.1 lemon, 400 g tin butter beans, 75 g baby spinach
- Top the beans with the ricotta, basil leaves, and red chili flakes.50 g ricotta, 5-6 basil leaves, 0.5 teaspoon red chili flakes
- Serve warm with crusty bread on the side.
Nutrition
Notes
- Covering the tomatoes is key. It traps steam, so they break down quickly without needing loads of liquid. Use the back of a spoon to crush the tomatoes once they soften - you'll get a rustic sauce without blending.
- Taste after adding lemon. Lemon can brighten everything, but it also might need an extra pinch of salt afterward.
