smokey butter beans in bowl with wooden spoon

Smokey Butter Beans

These delicious beans are so simple and so versatile – great on toast for breakfast, served alongside barbecued meats, spooned over a jacket potato, or my favourite, served on a bed of roasted celeriac. Creamy texture from the beans, a bit of crunch from the vegetables – a great protein-rich meal.
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine Mediterranean
Servings 4 people
Calories 352 kcal


  • 1 frying pan
  • 1 Chopping board and sharp knife


  • 1 tbsp olive oil extra virgin
  • 1 leek trimmed and chopped
  • 1 carrot peeled and sliced
  • 1 stalk of celery sliced
  • ½ fennel bulb trimmed and chopped
  • 2 400g can of butter beans drained
  • tsp smoked paprika
  • ½ tsp freshly milled black pepper
  • 1 400g can chopped tomatoes
  • 1 small handful kale roughly sliced


  • Heat the oil in a large shallow pan and sauté the leek, carrot, celery and fennel for 3-4 minutes, stirring occasionally.
  • Add the butter beans and the smoked paprika and pepper and stir in well, so the paprika coats all the vegetables.
  • Pour in the tomatoes and then add a can of water (using the tomato can to clean it out).
  • Bring to a simmer and cook for 8-10 minutes until the vegetables are just tender.
  • Add the kale and cook for 1-2 minutes.
  • Season to taste and serve.


Recipe courtesy of Joy Skipper, Registered Nutritionist, Consultant and Food Health Writer (
Keyword butter beans, smokey