Creamy Tomato Butter Beans Recipe

Introduction

Creamy Tomato Butter Beans is a comforting and flavorful plant-based dish that combines tender butter beans with a rich tomato sauce and a hint of smoky spices. Perfect for a cozy dinner, it pairs wonderfully with crusty bread for dipping and savoring every bite.

Ingredients

• 2 tablespoons olive oil
• 1 large shallot, finely diced
• 2-3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper
• 1 pint cherry tomatoes, halved
• 1/2 teaspoon sea salt, divided (more to taste)
• 1.5 cups vegetable broth, low sodium if preferred
• 2 16-ounce cans large butter beans, drained and rinsed
• 1 tablespoon white wine vinegar
• Fresh-cracked pepper to taste
• 1 cup chopped kale
• 3-4 tablespoons vegan cream cheese (such as Miyoko’s)
• 3-4 tablespoons fresh-cut basil
• Crusty rustic-style bread (gluten-free or regular)

Instructions

1. Step 1: Heat olive oil in a medium pan over medium heat until hot and shimmering. Add the diced shallot and sauté until translucent, about 1-2 minutes.
2. Step 2: Add the minced garlic and sauté for 30-60 seconds until fragrant.
3. Step 3: Stir in the tomato paste, crushed red pepper, smoked paprika, and dried thyme. Cook for 30-60 seconds to release the flavors.
4. Step 4: Add the halved cherry tomatoes and 1/4 teaspoon of sea salt. Gently simmer for 5-7 minutes until the tomatoes soften and release their liquid. Stir occasionally, gently mashing the tomatoes after about 4 minutes to help thicken the sauce. Lower heat as needed to avoid burning.
5. Step 5: Pour in the vegetable broth, add the drained butter beans, white wine vinegar, fresh-cracked pepper, and the remaining 1/4 teaspoon of sea salt. Increase heat briefly to bring to a simmer, then lower to maintain a gentle simmer for 5-7 minutes until the sauce slightly reduces. Stir occasionally.
6. Step 6: Add the chopped kale and simmer until just wilted, about 1-2 minutes.
7. Step 7: Lower the heat and stir in the vegan cream cheese until melted and the sauce becomes creamy. If the sauce is not thick enough, let it simmer gently for 1-2 more minutes. Adjust seasoning as needed, then top with fresh basil and serve with crusty bread.

Tips & Variations

• For extra depth, roast the cherry tomatoes before adding them to the pan to enhance their sweetness.
• Substitute kale with spinach or Swiss chard for a different leafy green option.
• If you prefer a spicier dish, increase the crushed red pepper or add a dash of hot sauce.
• Use canned diced tomatoes if fresh cherry tomatoes are unavailable, but reduce added broth slightly to keep the sauce thick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or water if the sauce has thickened too much. This dish does not freeze well due to the cream cheese, which may separate upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of butter beans?

Yes, large cannellini or Great Northern beans work well as substitutes and will provide a similar creamy texture.

Is this recipe suitable for vegans?

Absolutely. Using vegan cream cheese and vegetable broth keeps this dish fully plant-based and delicious.

Creamy Tomato Butter Beans Recipe

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★★★★★

4.7 from 57 reviews

• Author: lina
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan, Gluten Free

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Description

This creamy tomato butter beans recipe is a flavorful, comforting dish that combines tender butter beans with a rich tomato-based sauce, infused with garlic, herbs, and a touch of smoky paprika. Enhanced with kale and vegan cream cheese, it makes a hearty and wholesome meal perfect for serving with crusty rustic bread. Ideal for a cozy lunch or dinner, it highlights vibrant Mediterranean-inspired flavors and is both vegan and gluten-free when paired with appropriate bread.

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Ingredients

Scale 1x2x3x

Base Ingredients

• 2 tablespoons olive oil
• 1 large shallot, finely diced
• 2–3 cloves garlic, minced

Spices and Flavorings

• 2 tablespoons tomato paste
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper
• 1/2 teaspoon sea salt, divided (more to taste)
• Fresh-cracked pepper to taste
• 1 tablespoon white wine vinegar

Vegetables and Beans

• 1 pint cherry tomatoes, halved
• 1.5 cups vegetable broth (low sodium if preferred)
• 2 16-ounce cans large butter beans, drained and rinsed
• 1 cup chopped kale

Dairy Alternatives and Garnish

• 3–4 tablespoons vegan cream cheese (e.g., Miyoko’s)
• 3–4 tablespoons fresh-cut basil
• Crusty rustic-style bread (gluten-free or regular)

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Instructions

1. Heat the oil and sauté shallots: Heat 2 tablespoons of olive oil in a medium pan over medium heat until shimmering. Add the finely diced shallot and sauté for 1-2 minutes until translucent and fragrant.
2. Add garlic: Stir in the minced garlic and cook for 30-60 seconds until fragrant, ensuring it doesn’t brown.
3. Incorporate tomato paste and spices: Add 2 tablespoons tomato paste, 1/4 teaspoon crushed red pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon dried thyme. Cook for 30-60 seconds to bloom the spices and deepen flavor.
4. Simmer tomatoes: Add the halved cherry tomatoes and 1/4 teaspoon of sea salt. Simmer gently for 5-7 minutes, stirring occasionally. After about 4 minutes, gently mash the tomatoes to encourage a jammy, thick consistency. Reduce heat if necessary to avoid burning.
5. Add broth, beans, and seasonings: Stir in 1.5 cups vegetable broth, drained and rinsed butter beans, 1 tablespoon white wine vinegar, remaining 1/4 teaspoon sea salt, and fresh-cracked pepper to taste. Bring to a gentle simmer, then lower heat and cook for 5-7 minutes until the sauce slightly reduces. Stir occasionally.
6. Cook kale: Add the chopped kale and simmer for 1-2 minutes until just wilted.
7. Finish with cream cheese and basil: Reduce heat to low and stir in 3-4 tablespoons vegan cream cheese until melted and smoothly incorporated. If the sauce needs thickening, simmer gently for another 1-2 minutes. Adjust seasoning to taste and sprinkle with fresh-cut basil. Serve warm with crusty rustic bread.

Notes

• Use ripe, juicy cherry tomatoes for the best flavor and natural sweetness.
• Gently mashing the tomatoes helps thicken the sauce to a luscious, jammy consistency.
• For a gluten-free option, serve with gluten-free bread instead of regular rustic-style bread.
• If vegan cream cheese is unavailable, substitute with a non-dairy sour cream or cashew cream for a similar creamy texture.
• You can adjust the crushed red pepper amount to control the level of heat in the dish.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: butter beans recipe, creamy tomato beans, vegan butter beans, healthy bean stew, stovetop bean dish, Mediterranean vegan recipe, gluten-free bean dinner, vegan comfort food