Creamy Tomato Butter Beans

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.

Course Appetizer, Entree, Side

Cuisine American, Gluten-Free, Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 356kcal

Author Melissa Huggins

Equipment

1 Medium/Large Pan (10-12 inches)

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)

US Customary - Metric

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

Nutrition