This Mediterranean butter bean stew is the kind of easy, feel-good recipe you’ll come back to all year long — packed with flavor, quick to make, and perfect for a nourishing weeknight meal.
For more easy skillet recipes, check out our creamy chicken and spinach, one-pot lemon orzo with zucchini, Greek shrimp orzo, and Italian tuna pasta.
Too tired to cook something healthy after work?
If you're looking for a cozy, flavor-packed dish that feels both rustic and fresh, this butter bean stew with cherry tomatoes and honey-marinated feta is it. Louise and I love this one because it checks all the boxes: easy to make, deeply satisfying, and full of Mediterranean sunshine 🌞.
It’s the kind of healthy one-pot meal that comes together fast — perfect for weeknights when you want something nourishing without spending hours in the kitchen. The honey-marinated feta melts into the warm stew, adding creamy, salty-sweet richness, while the cherry tomatoes burst into a quick sauce that coats the buttery beans just right.
We serve it with crusty bread, a spoonful of labneh, or a fried/poached egg on top — and it’s always a hit, whether it’s just the two of us or a table full of friends. It also keeps well, making it one of our go-to make-ahead vegetarian meals for busy days or easy lunches. 🌿
No fancy ingredients, no fuss — just big flavor and a warm bowl of comfort. Try it once, and you’ll come back to it again and again. 🍅
Ingredients
For quantities, see recipe card at the bottom of the page.
- Butter beans: Creamy and filling—the heart of this hearty vegetarian stew. Substitute with cannellini beans, chickpeas, or gigante beans.
- Cherry tomatoes: Sweet and juicy. Grape tomatoes, chopped roma, or canned fire-roasted tomatoes also work beautifully.
- Feta: Use a block of Greek feta for the best texture in savory feta recipes. Substitute with goat cheese, ricotta salata, or even crumbled tofu for a dairy-free option.
- Olive oil: Extra virgin olive oil brings rich Mediterranean flavor. Avocado oil or sunflower oil can work in a pinch.
- Honey: Adds balance and caramelized depth. Substitute with maple syrup or agave for a vegan version.
- Dried oregano: Classic in Mediterranean recipes. Swap with za’atar, Italian seasoning, or thyme.
- Chili flakes: Brings warmth without overpowering. Use fresh chili, Aleppo pepper, red pepper flakes, hot paprika, or omit for a milder dish.
- Garlic: Pressed or finely minced. Substitute with garlic powder (½ teaspoon per clove) or roasted garlic for a milder, sweeter flavor.
- Lemon juice and zest: Brightens everything. Lime or a splash of white wine vinegar can work in a pinch.
- Fresh basil or parsley: For a fresh finish. Swap with mint, dill, or cilantro depending on your preference.
Variations
- Crusty bread (for serving): Perfect for scooping. Try pita, sourdough, schiacciata, focaccia, or gluten-free flatbread.
- Yogurt or labneh (optional toppings): Adds creaminess and contrast. Substitute with dairy-free yogurt.
- Spinach, chard, or kale (optional variation): Stir into the stew for added greens and nutrients. Frozen greens also work well.
- Eggs (optional protein boost): Poached or fried eggs make it more filling. Or try grilled halloumi instead of the feta.
How to Make Butter Bean Stew
Step 1: Marinate the Feta
Crumble a block of feta into a bowl, breaking it into chunky, rustic pieces — not too fine. Add olive oil, honey, dried oregano, and chili flakes. Toss gently to coat and let it marinate while you prep the rest. This step gives you that perfect balance of salty and sweet.
Step 2: Cook the Tomatoes
In a skillet, heat olive oil until hot but not smoking. Add halved cherry tomatoes, a pinch of salt, black pepper, more chili flakes, dried oregano, and pressed garlic. Let everything cook down for about 10 minutes, stirring occasionally, until the tomatoes are soft and saucy. One of our favorite cherry tomato recipes for a reason!
Step 3: Add the Beans
Stir in the butter beans, water or veg broth, and simmer 5 to 10 minutes, just until everything is warm and creamy. The beans soak up all that tomato and garlic goodness — this is the heart of your easy weeknight stew.
Step 4: Finish with Feta
Spoon the marinated feta on top of the beans. If you like, broil it for 5 minutes until the feta is golden and soft. Or skip the broil and serve it straight from the pan.
Right before serving, add a squeeze of lemon juice, a little zest, and a handful of fresh basil or parsley. This brightens everything up and brings it all together.
How to Serve
Scoop into bowls with crusty bread. It’s great on its own or as part of a bigger Mediterranean spread. For more protein you can add a poached or fried egg on top. For more greens, you can stir in spinach, chard, or kale with the beans.
Tips
- Use a block of feta, not pre-crumbled: It holds its shape better and has a creamier texture when marinated or broiled.
- Let the feta marinate at room temp: Just a few minutes helps it soak in the honey and herbs for a bold, savory-sweet contrast.
- Get the skillet hot, but not smoking: This helps the tomatoes blister without burning the oil.
- Don’t skimp on the olive oil: It’s the backbone of flavor here and makes the tomato-bean mixture silky and rich.
- Use canned or jarred butter beans for speed: A perfect example of dinner with canned beans. Just drain and rinse them well before using.
- Crush a few tomatoes with the spoon: This helps build a quick, saucy base without needing broth or puree.
- Broiling the feta is optional but delicious: It adds a golden crust and turns this into something special for guests or date night.
- Finish with lemon and herbs: That little pop of brightness at the end brings balance and freshness to the whole dish.
- Serve with crusty bread: It’s essential for scooping up the sauce — pita, ciabatta, focaccia, or sourdough all work beautifully.
- Make it ahead: This is one of those make-ahead vegetarian meals that actually tastes better the next day. Just reheat gently and add herbs fresh.
Frequently Asked Questions
Yes! This is one of those ideal pantry staple recipes — canned butter beans work perfectly. Just rinse and drain them before adding to the pan.
You can try crumbled goat cheese, ricotta salata, mozzarella, halloumi, or even marinated tofu for a dairy-free option. Feta adds a salty punch, so try to use something tangy.
Absolutely. The flavors deepen as it sits, making it a great option for meal prep or next-day lunches. Reheat gently on the stove and finish with fresh herbs and lemon before serving.
Serve it with crusty bread, orzo, pasta, a fried egg, or over grains like farro or couscous. It’s already a healthy one-pot meal, but those extras make it heartier.
Yes, but they’ll need to be cooked and softened first. If using dried butter beans, soak them overnight and boil until tender before starting the recipe.
It has a gentle kick from the chili flakes, but you can dial it up or down to your liking — or leave them out completely for a milder version.
More Easy Dinner Recipes
- Chicken Shawarma (Sheet-Pan)
- Mediterranean Tuna Patties
- Chicken Piccata (Skillet)
- Greek Zucchini Fritters
- Italian Stuffed Peppers (with tuna)
- Mediterranean Chicken and Potatoes (Sheet-pan)
- Zucchini pasta
- Bean salad with tuna
Tried this butter bean recipe recipe? We'd love to hear what you think! Leave a 🌟 star rating and drop a comment below—your feedback helps others and totally makes our day. 💬💛
Recipe
Butter Bean Stew with Honey Marinated Feta
Video
Ingredients
- 2 tablespoons extra virgin olive oil plus 1 tablespoon for the marinade
- 2 pints cherry tomatoes halved (4 cups)
- 2 cans butter beans 15 oz / 400 g each can
- 2 cloves garlic pressed or finely chopped
- 1 teaspoon dried oregano + 1 teaspoon for the marinade
- 1 cup water or vegetable broth
- 1 block feta cheese (about 7 oz / 200 g)
- 2 teaspoons honey
- ¼ teaspoon red pepper flakes more or less to taste
- 1 lemon juice and zest
- 1 handful fresh basil or parsley (if desired)
- ½ teaspoon salt + black pepper
Instructions
- Marinate the Feta: 1 block feta cheese the feta into chunky pieces into a bowl. Toss with 1 tablespoon olive oil, 2 teaspoons honey, 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Set aside.
- Cook the Tomatoes: Heat 2 tablespoons extra virgin olive oil in a skillet. Add 2 pints cherry tomatoes (halved), ½ teaspoon salt, pepper, 1 teaspoon dried oregano, and 2 cloves garlic. Cook for about 10 minutes, until soft and saucy.
- Add the Beans: Stir in 2 cans butter beans (drained and rinsed) and 1 cup water and simmer until the beans are warm, tender, and creamy (about 5 - 8 minutes).
- Finish and Serve: Top with the marinated feta. Broil for 5 minutes until golden, or serve as is. Finish with zest and juice of 1 lemon and 1 handful fresh basil. Excellent with crusty bread!
Notes
- Butter beans → Try cannellini, chickpeas, or gigante beans
- Cherry tomatoes → Swap for grape, chopped roma, or canned fire-roasted
- Feta → Use goat cheese, ricotta salata, or tofu for dairy-free
- Olive oil → Avocado or sunflower oil work in a pinch
- Honey → Sub with maple syrup or agave for vegan version
- Dried oregano → Try za’atar, thyme, or Italian seasoning
- Chili flakes → Use Aleppo pepper, hot paprika, or skip for mild
- Garlic → Garlic powder or roasted garlic for a sweeter twist
- Lemon juice/zest → Lime or white wine vinegar adds brightness
- Basil or parsley → Mint, dill, or cilantro all add fresh flair
- Use block feta – Creamier and holds shape better than pre-crumbled.
- Marinate at room temp – 15–30 mins = max flavor from honey and herbs.
- Hot skillet, not smoking – Blisters tomatoes without burning the oil.
- Don’t fear the olive oil – It’s the flavor backbone and makes it silky.
- Use canned butter beans – Fast, easy, just rinse well before adding.
- Crush some tomatoes – Builds a quick, rich sauce—no broth needed.
- Broil the feta (optional) – Adds golden crust and a wow-factor.
- Finish with lemon + herbs – Brightens and balances everything.
- Serve with crusty bread – Think pita, sourdough, focaccia... all perfect.
- Make it ahead – Even better the next day. Just reheat and refresh with herbs.
Miriam says
This is my favorite recipe!! Sometimes I make it once a week. I plan to try many more, including muffins, breakfasts, soups, etc!!
Betty says
Fast, easy, and scrumptious.
Kristen says
This was divine. Quick, easy, delicious and highly satisfying. I cut the recipe in half and ate it all myself.
Joanne says
Just made this for dinner and wow, it was so easy and full of flavor! Even my picky husband went back for seconds. This one’s definitely going into our regular rotation. Thank you, Nico!
Nico Pallotta says
So happy to hear that, Joanne! Love that it passed the picky husband test 😄 Thanks for cooking it — glad it's going into your rotation!