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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.
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.
- 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:
- 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.
- 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
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.
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.
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.
More bean recipes to try
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!
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Recipe
Creamy Tomato Butter Beans
Ingredients
- 2 tablespoons olive oil
- 1 large shallot , finely diced
- 2-3 cloves garlic , minced
- 2 tablespoons tomato paste
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon red chili flakes
- 1 pint cherry tomatoes , halved (*see note)
- ½ 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
For Serving (optional)
- Crusty rustic-style bread (gluten-free or regular)
Recommended Equipment
- 1 Medium/Large Pan (10-12 inches)
Instructions
- Heat oil in a medium pan over medium heat. Once the oil is hot and shimmering, add the shallot and sauté until translucent, about 1-2 minutes.
- 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 5-7 minutes until the tomatoes soften and release their liquid. Stir occasionally. You can gently mash the tomatoes after the 4-minute mark to help things along. The liquid should be thickened and somewhat jammy-looking at this point. Lower heat if necessary to prevent burning.
- 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. Gently stir occasionally.
- Stir in the kale and simmer until it’s just wilted, about 1-2 minutes.
- Turn the heat lower and stir in the cream cheese until it is melted. If the sauce isn't thickened enough, let it gently simmer for 1-2 more minutes. Taste for seasoning and add more if needed. Top with basil and serve with crusty bread.
Notes
- Cherry Tomatoes: Grape tomatoes will also work, but note that they tend to yield less juice, so you may want to add a few splashes of broth near the end of cooking if it's not saucy enough.
- Butter Beans: I use the large variety from Bush's but the smaller variety will work. They tend to soak up more of the sauce, so you might need to add a few splashes of broth if it's not saucy enough. If you can’t find butter beans, cannellini or great northern beans are good alternatives.
- See the post above for step-by-step photos, extra tips, and FAQs
Louise Newcomb
Delicious. I had to substitute a few items but the flavors and textures were still very enjoyable. This is a keeper for me.
Melissa Huggins
I'm so happy you loved it, Louise! Thank you for giving it a try. 🙂
Laura McKnight Proniuk
Am I msssing something? Where are the beans in the recipe?
Melissa Huggins
Hi Laura, the full recipe is in the recipe card at the bottom of the blog post. Let me know if you still have trouble. 🙂
Stephen
Loved it - kids loved it too, surprisingly!
Greetings from Munich.
Melissa Huggins
Hi Stephen, I'm so glad it was a hit with your family. Thank you for sharing wonderful feedback! 🙂
Nic
This dish was perfect. I served it with garlic naan bread. Delicious, creamy and very filling! Definitely will be making this dish often!
Melissa Huggins
I'm so happy it was a hit for you. Sounds perfect with naan! Thank you for trying it and sharing wonderful feedback. 🙂
Katy
Delicious and easy! I doubled the kale and it was great.
Melissa Huggins
Hi Katy, I'm happy you loved it! Thank you for sharing feedback. 🙂
Charlene
Absolutely bloody delicious!!! I just wanted to eat more and more! Thanks for sharing your amazing recipe!
Melissa Huggins
Yay! I'm so happy you loved it, Charlene! Thanks for sharing your feedback. 🙂
Alyssa
So delicious!!
Melissa Huggins
I'm so glad you loved the recipe, Alyssa! Thank you for sharing feedback 🙂