There's something about the combination of creamy butter beans, sweet-tart cherry tomatoes, and fragrant rosemary that just feels like a big warm hug in a bowl. This rosemary and tomato butter beans recipe is quick enough for a weekday dinner, but with its layers of flavour - slow-cooked onions, rich tomato paste, fresh herbs, and a splash of white wine - it's worthy of serving to guests, too.

I love making this in late summer when our allotment-harvested cherry tomatoes are at their peak, but honestly, it's just as good in the depths of winter with good-quality store-bought ones. The butter beans soak up all of my favorite Mediterranean-inspired flavours, and the Pecorino and soft cheese stirred in at the end make the sauce luxuriously creamy without feeling overly heavy.

This dish works beautifully as a main with crusty bread for mopping up the sauce, or even as part of a tapas-style spread. Try these creamy butter beans next, or these spicy harissa beans!

Ingredient Notes

• Butter beans - Naturally creamy and protein-rich, they hold their shape during cooking and take on flavour beautifully. Cannellini beans or chickpeas would also work well here.
  
• Cherry tomatoes - Sweeter and more intense than larger varieties; breaking them down during cooking creates a naturally rich sauce. I like to halve them before adding to the pan so they break down quicker.
  
• Tomato paste - Deepens the tomato flavour and adds umami; cooking it until dark red is essential for the best taste before adding more ingredients.
  
• White wine - Adds acidity and complexity; if you don't drink wine, swap for extra vegetable broth with a splash of white wine vinegar for that delicious tang to the sauce.
  
• Rosemary & thyme - Rosemary brings that piney, aromatic note that pairs perfectly with beans and tomatoes, while thyme adds earthiness. Gorgeous for summer, and a match made in heaven.
  
• Pecorino cheese - Salty and sharp, Pecorino perfectly balances the sweetness of the tomatoes and adds a creamy edge to the sauce; Parmesan works well too.
  
• Soft cheese - Gives the sauce a creamy, silky finish; cream cheese or mascarpone both work.
  
• Red pepper flakes (optional) - For a subtle heat that cuts through the richness.

How to Make This One-Pot Tomato Rosemary Butter Beans Recipe

1. Cook the onions and garlic

Heat the olive oil in a large pan over medium heat. Add the diced onion and sauté for 6-7 minutes until softened and translucent. Add the garlic and cook for 1-2 minutes more.

2. Build the flavour base

Stir in the tomato paste and cook for 2-3 minutes until it darkens in colour - this caramelization step is key for depth of flavour.

3. Deglaze with wine

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until reduced by half.

4. Add beans, tomatoes & herbs

Tip in the halved cherry tomatoes, butter beans, and water or broth. Stir in the rosemary, thyme, and a pinch of salt and pepper.

Reduce the heat and let the mixture simmer gently for 10-15 minutes, breaking down the cherry tomatoes with your spoon as they soften. Add more water if needed to keep the sauce loose.

5. Finish with cheese

Stir in the soft cheese until melted through. Taste and adjust seasoning, then top with Pecorino and optional red pepper flakes before serving.

Chef's Tips / Cooking Hacks

• Don't rush the onions - Taking the full 6-7 minutes to slowly soften them brings out their natural sweetness. Since the rest of the dish comes together so quickly, the last thing you want is crunchy onions!
  
• Cook the tomato paste properly - Raw tomato paste tastes metallic; darkening it in the pan unlocks a rich, savoury depth.
  
• Fresh vs dried herbs - Fresh rosemary gives a brighter aroma, but dried works just as well - just halve the quantity so it doesn't overpower the dish.
  
• Soft cheese swaps - Cream cheese makes it rich and tangy, and mascarpone makes it silkier and slightly sweeter.
  
• Serving idea - Serve over crusty sourdough, pasta, or even spooned over creamy polenta.

Storage

• Fridge - Store in an airtight container for up to 4 days.
  
• Freezer - Can be frozen for up to 2 months; thaw in the fridge before reheating.
  
• Reheating - Warm gently on the stove with a splash of water or broth to loosen the sauce.

FAQs

Can I use other beans?
Yes - cannellini beans or chickpeas also work well here.

What can I use instead of white wine?
Extra vegetable broth plus 1-2 teaspoon white wine vinegar works as a non-alcoholic swap.

Can I make it vegan?
Absolutely - just skip the Pecorino and soft cheese, or use plant-based versions.

Do I have to peel the cherry tomatoes?
No - their skins soften during cooking, but you can remove them if you want a smoother sauce.