Creamy Tomato Butter Beans

Name: Creamy Tomato Butter Beans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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 red chili flakes; 1 pint cherry tomatoes (, halved (*see note)); 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 ((I used Miyoko’s)); 3-4 tablespoons fresh-cut basil; Crusty rustic-style bread ((gluten-free or regular))

August 23, 2024 By Melissa Huggins / 4 Comments

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These Creamy Tomato Butter Beans are simple to make and will be on your table in 30 minutes. It's a cozy, delicious dish, full of rustic flavor. Serve it as an appetizer, side, or main meal with a loaf of crusty bread.

a pan of tomato butter beans with bread on the side.

If you’re looking for a dish that’s comforting, easy to whip up, and packs a punch of flavor you'll want to try these Creamy Tomato Butter Beans. It's rich, hearty, and so satisfying.

It's the kind of recipe that’s perfect for those lazy evenings when you want something simple yet impressive on the table. Plus, it’s versatile enough to be enjoyed on its own or paired with my no-knead artisan bread recipe.

What I love most about this recipe is its simplicity. With common ingredients and minimal effort, you can create something that tastes like you’ve spent hours in the kitchen.

Ingredients + Substitute Ideas

The best thing about this creamy tomato butter beans recipe is its adaptability. Let’s break down the key ingredients and what you can swap out if you need to.

All ingredients to make creamy tomato butter beans on a table top.

Shallot + Garlic - These aromatics add depth and flavor. If you don’t have shallots, ½ a small yellow or sweet onion will do the trick.
Tomato Paste - This is essential for that deep tomato flavor. No replacements here—just don’t skip it!
Dry Seasonings - Thyme, smoked paprika, and red chili flakes give the dish its warm, smoky undertones. If you’re not into spicy, you can reduce or omit the chili flakes. Feel free to switch things up here too. You can use oregano, Italian seasoning, or regular paprika.
Tomatoes - I used cherry tomatoes because they yield more juice and their skins are softer. However, grape tomatoes will work nicely too.
Butter Beans - I prefer the large variety but you can use the regular size too. If you can’t find butter beans, cannellini or great northern beans are good alternatives.
White Wine Vinegar - This adds a nice hint of zing. If you don't have it, you add a squeeze of fresh lemon or a drizzle of balsamic glaze to the finished dish.
Vegetable Broth - I used Better Than Bouillon low sodium broth which adds a deep flavor.
Kale - I used curly kale but any variety will work. Fresh spinach works well too.
Vegan Cream Cheese - This thickens the sauce and makes it creamy. I used Miyoko's cream cheese and prefer other nut-based varieties over oil-based. My homemade vegan cream cheese or cashew cream works perfectly as well.
Fresh Basil - A sprinkle of fresh-cut parsley will work too.

How to make Creamy Tomato Butter Beans

This recipe is as straightforward as it gets. Here’s a quick rundown and step-by-step photos:

a four photo collage showing how to saute shallots, garlic, seasonings and tomatoes in a pan.

Heat oil in a medium pan over medium heat. Once the oil is hot and shimmering, add the shallot and sauté until translucent.
Add garlic and sauté for 30-60 seconds until fragrant.
Stir in the tomato paste, crushed red pepper, paprika, and thyme. Cook for 30-60 seconds.
Add the tomatoes and ¼ teaspoon salt. Gently simmer for 5-6 minutes until the tomatoes soften and release their liquid. Stir occasionally.

a four photo collage displaying how to cook the beans in sauce.

Add the broth, beans, vinegar, cracked pepper, and remaining ¼ teaspoon of salt. Raise heat to get things moving, then lower back to maintain a gentle simmer for 5-7 minutes or until sauce slightly reduces.
Stir in the kale and simmer until it’s just wilted, about 1-2 minutes.
Turn off the heat and gently stir in the cream cheese until it is melted. Taste for seasoning and add more if needed. Top with basil and serve.

Add-Ins

This recipe has a great canvas for experimentation. Here are a few variations you might want to try:

Spicy Kick: If you like your food with a bit more heat, saute the onion with a small seeded and diced serrano pepper. You can also add more chili flakes.
Creaminess - Add a dollop of vegan sour cream or a drizzle of tahini sauce right before serving.
Cheesy Upgrade: Sprinkle some vegan parmesan or nutritional yeast on top for an extra cheesy flavor.
Meaty Addition: Boost the heartiness with some cooked vegan sausage. I love Field Roast's Italian Sausage. I like to cut it into coins and fry it in the pan until golden then add it to the dish when it's almost done.

FAQs

Can I use dried beans instead of canned ones?

Yes, you can! If you prefer using dried beans, cook them beforehand and add them as directed. Keep in mind that cooking dried beans will add extra time to the recipe.

Can I make this dish ahead of time?

Absolutely! This dish tastes even better after the flavors have had time to meld together. You can make it a day ahead and reheat it when you’re ready to serve, adding a splash of broth or water if the sauce has thickened too much.

How do I store and reheat leftovers?

Store any leftovers in an airtight container in the fridge. They’ll keep for 2-3 days. You can freeze this dish, but be aware that the texture of the beans might change slightly. Freeze in a single layer in a freezer-safe container for up to three months. Thaw in the fridge before reheating. Gently reheat the beans in a saucepan over medium-low heat, adding a splash of broth or water if the sauce has thickened too much.

overhead view of creamy tomato butter beans in a white skillet.

More bean recipes to try

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