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.
Ingredients
Scale
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)
Instructions
- 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.
- Add garlic: Stir in the minced garlic and cook for 30-60 seconds until fragrant, ensuring it doesn’t brown.
- 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.
- 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.
- 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.
- Cook kale: Add the chopped kale and simmer for 1-2 minutes until just wilted.
- 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
