Photo of Greek-style butter beans by WW

Greek-style butter beans

Total Time
35 min
15 min
20 min
This Greek side dish features beans in a robust tomato sauce. The traditional recipe takes hours to make. Ours? Less than 35 minutes. And it all comes together in just one skillet for easy cleanup. Canned butter beans are the secret to the ease and speed of this delicious side dish. Finely chopping the celery and carrots ensures that they mix well with the other ingredients for best flavor. Pair this side dish with baked chicken or pork chops. If you'd like, add a creamy touch with crumbled feta.


Olive oil

3 tsp, divided

Uncooked onion(s)

1 small, chopped

Uncooked carrot(s)

1 small, finely chopped

Uncooked celery

½ rib(s), small, finely chopped

Minced garlic

1 Tbsp

Canned tomato sauce

8 oz

Dried oregano

½ tsp

Crushed red pepper flakes

¼ tsp

Table salt

¼ tsp


¼ tsp

Canned butter beans

3 cup(s), rinsed and drained (about 30 oz)

Fresh parsley

1 Tbsp, chopped (for garnish)


  1. In large nonstick skillet, heat 2 tsp oil over medium. Add onion, carrot, and celery and cook, stirring often, until golden and tender, about 10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
  2. Stir in tomato sauce, oregano, crushed red pepper, salt, and sugar and bring to simmer. Cook until flavors have blended, about 1 minute. Stir in beans and cook over medium-low heat, stirring often and adding a little water if sauce gets too thick, until heated through and beans are nicely coated with sauce. Remove from heat. Stir in remaining 1 tsp oil and sprinkle with parsley.
  3. Serving size: a heaping 3⁄4 cup