Creamy White Beans with Roasted Cherry Tomatoes

I’m back with a summer-inspired, satisfying recipe: creamy mashed white beans combined with sweet cherry tomatoes. This protein-rich dish works well as a hearty lunch, light dinner, or flavorful side. I enjoy it with crusty bread and fresh basil, but it’s equally good over rice, pasta, or tucked into a wrap. Plant-based and nutrient-packed, it’s an easy addition to your weekly meal plan.

Why You’ll Love This Cozy Summer Meal

• Quick and simple – Ready in about 30 minutes using canned beans and fresh cherry tomatoes (or canned diced tomatoes in a pinch).
• Full of flavor – Garlic, oregano, and the natural sweetness of tomatoes turn mild white beans into a satisfying, savory dish. Add extra red pepper flakes for heat.
• Versatile – Serve with crusty bread, mix into pasta, spoon over rice or quinoa, or use as a spread for sandwiches and wraps.

Tips and Variations

• Add heat: Stir in Calabrian chili paste or extra red pepper flakes for a spicier version.
• Make it creamy: Fold in soft goat cheese, crumbled feta, or shredded mozzarella for a richer texture.
• Brighten with pesto: A few spoonfuls of pesto add herbaceous freshness and a beautiful green color.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 cup diced yellow onion
• 2–4 cloves garlic, minced
• 1 pint cherry tomatoes, halved (or 2 cups diced regular tomatoes)
• 1/2 teaspoon dried oregano (or a teaspoon fresh, chopped)
• 1/4 teaspoon red pepper flakes, plus more to taste
• 2 (15 oz) cans white beans (great northern, navy, or butter beans), drained but with liquid reserved
• Salt, to taste
• Chopped basil and fresh lemon juice for garnish (optional)

How to Make Refried White Beans with Cherry Tomatoes

1. Warm the pan: Heat a large skillet over medium and add the olive oil. When the oil shimmers, add the diced onion and a pinch of salt. Sauté until softened, about 2–3 minutes.
2. Cook the tomatoes: Add the cherry tomatoes (or diced tomatoes), dried oregano, red pepper flakes and another pinch of salt. Stir and cook until the tomatoes begin to break down, about 5 minutes.
3. Add and mash the beans: Add the drained white beans and stir to combine. Mash the beans and tomatoes to your preferred texture with a potato masher or fork. Stir in some of the reserved bean liquid to reach a creamy consistency — about 1/4 cup to start, more if needed.
4. Simmer and finish: Lower the heat and let the mixture simmer for 3–5 minutes so flavors meld. Adjust seasoning with salt and red pepper flakes. Garnish with chopped basil and a squeeze of lemon. Serve warm with crusty bread, over grains, or as a spread.

Recipe Notes and FAQ

• Dietary info: This recipe is naturally vegan, vegetarian, and gluten-free.
• Best beans: Great northern beans work very well for their creamy texture, but navy or butter beans are fine substitutes.
• Tomato options: If cherry tomatoes aren’t available, dice regular tomatoes. Canned diced tomatoes can be used if drained.
• Serving ideas: Serve with crusty bread, rice, quinoa, roasted vegetables, or as a filling for wraps and sandwiches.
• Storage: Keep leftovers in an airtight container in the refrigerator for 4–5 days.
• Freezer friendly: Freeze in a suitable container for up to 3 months. Thaw and reheat gently, adding a splash of reserved bean liquid or water if it seems dry.

Questions? Leave a comment below and I’ll respond as soon as I can.

Want More White Bean Ideas?

Cherry Tomato and White Bean Salad

Tuscan White Bean Toast

Zucchini, Corn and White Bean Chili

Broccoli, Cheddar and White Bean Quesadillas

Kale and White Bean Pasta with Parmesan

Refried White Beans with Cherry Tomato

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• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Gluten-Free, Vegan, Vegetarian