Comments on: Creamy Tomato Butter Beans

By: Melissa Huggins

Melissa Huggins — Fri, 24 Jul 2026 17:15:40 +0000

In reply to Elsie. Hi Elsie, I'm so happy you loved the recipe, even with the slight substitutions. You can also use regular paprika if the smokiness is too much for you. Thank you for sharing feedback. :)

By: Elsie

Elsie — Fri, 24 Jul 2026 04:58:59 +0000

I added nutritional yeast and used balsamic vinegar instead of white wine vinegar, and even with this substitution it turned out very well, if tasting ever so slightly too smoky from the paprika. The sauce has a strong creamy tomato flavor, with a little pizzazz from the spices so it doesn't taste like spaghetti sauce, and I will always love a bean-forward recipe that only takes a few minutes to make. Next time I will add a touch less smoked paprika and serve it over polenta.An overall 10/10!

By: Melissa Huggins

Melissa Huggins — Tue, 24 Feb 2026 22:07:31 +0000

In reply to Simone. This is such a lovely compliment! I'm so happy you love it. I'll have to try it with the chicken-style stock. YUM! Thanks for sharing feedback. :)

By: Melissa Huggins

Melissa Huggins — Tue, 24 Feb 2026 21:06:16 +0000

In reply to Lauren T. Hi Lauren, I'm so glad it was hit! Good to know that it worked well with the canned tomatoes. Thank you for sharing that tip. :)

By: Melissa Huggins

Melissa Huggins — Tue, 24 Feb 2026 20:48:55 +0000

In reply to Terry. Hi Terry, I'm so glad the recipe worked for you even with the broken beans. Thank you for sharing feedback. :)

By: Simone

Simone — Fri, 13 Feb 2026 17:54:58 +0000

In reply to Melissa Huggins.

Love this recipe so much! I come back to it time and time again. The only alterations I make are using vegan chicken style stock (OXO for any UK readers!) instead of vegetable, and I use spinach instead of kale. I've even sent this recipe to non-vegan friends who've made it (vegan!) and loved it! Thank you so much.

By: Lauren T

Lauren T — Thu, 22 Jan 2026 01:29:16 +0000

Absolutely loved this. I swapped out the butter beans for two cans of white beans. In addition, to save time and because my husband doesn't like cooked fresh tomatoes yet doesn't mind canned tomatoes (I know! don't ask!), I used a 14 oz. can of chopped tomatoes instead of a pint. This still came out great! Using the can also made cooking a little faster. I used Kite Hill brand vegan cream cheese which is made with almonds. An absolutely fantastic use of cream cheese. A yummy weeknight meal that will now go on repeat!

By: Melissa Huggins

Melissa Huggins — Wed, 14 Jan 2026 06:53:38 +0000

In reply to Stephanie Koch. Hi Stephanie, Yay, I'm so glad it was a hit! Thank you for sharing feedback. :)

By: Melissa Huggins

Melissa Huggins — Thu, 08 Jan 2026 20:50:46 +0000

In reply to Stephanie Koch. You're most welcome, Stephanie! I'm so happy it was a hit. Thanks for sharing feedback. :)

By: Stephanie Koch

Stephanie Koch — Wed, 07 Jan 2026 17:03:12 +0000

In reply to Lu.

It was sooooo good! Even my 16 years old son was happy! Thanks so much for this delicious recipe!