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Creamy Tomato Butter Beans Recipe

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★★★★★

4.6 from 133 reviews

This Creamy Tomato Butter Beans recipe is a comforting, flavorful dish that combines tender large butter beans simmered in a rich tomato and vegan cream cheese sauce, infused with garlic, herbs, and spices. It’s perfect served warm alongside crusty rustic bread and fresh basil for a satisfying plant-based meal.

Ingredients

Scale

Main 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. Heat and sauté aromatics: Heat olive oil in a medium pan over medium heat until shimmering. Add the finely diced shallot and sauté for about 1-2 minutes or until translucent.
  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: Mix in the tomato paste, crushed red pepper, smoked paprika, and dried thyme. Cook for 30-60 seconds to release their flavors.
  4. Simmer tomatoes: Add the halved cherry tomatoes and 1/4 teaspoon of sea salt. Gently simmer for 5-7 minutes until tomatoes soften and release their liquids. Stir occasionally and gently mash tomatoes after about 4 minutes to thicken the sauce into a jammy consistency. Adjust heat to avoid burning.
  5. Add beans and broth: Pour in the vegetable broth, drained butter beans, white wine vinegar, fresh-cracked pepper, and the remaining 1/4 teaspoon sea salt. Increase heat briefly, then reduce to maintain a gentle simmer for 5-7 minutes, allowing the sauce to reduce slightly. Stir occasionally.
  6. Wilt kale: Add chopped kale and simmer until just wilted, approximately 1-2 minutes.
  7. Add creaminess and finish: Lower the heat and stir in vegan cream cheese until fully melted and incorporated into the sauce. If needed, simmer gently for 1-2 more minutes to thicken. Adjust seasoning to taste. Garnish with fresh-cut basil and serve warm alongside crusty rustic bread.

Notes

  • You can use fresh or canned butter beans – just ensure they are well-drained and rinsed if canned.
  • Halving the cherry tomatoes helps release more flavor and liquid for the sauce.
  • For a non-vegan version, regular cream cheese or mascarpone can be substituted instead of vegan cream cheese.
  • Serve with gluten-free bread to make the dish gluten-free if desired.
  • Adjust crushed red pepper quantity according to your heat preference.
  • Make sure to stir gently to keep the beans intact while simmering.

Keywords: butter beans, creamy tomato sauce, vegan butter beans, plant-based dinner, easy stovetop recipe, tomato butter beans, vegan comfort food

Find it online: https://spatulaqueen.com/creamy-tomato-butter-beans-recipe/