Creamy Tomato Butter Beans

Creamy Tomato Butter Beans are the perfect blend of comfort and simplicity. This dish transforms humble pantry staples into a rich, rustic, and deeply flavorful meal. Tender butter beans simmer in a tomato-infused broth enriched with aromatics, herbs, and vegan cream cheese for a luscious, silky finish. Ready in just 30 minutes, it works beautifully as a cozy entrée, a hearty side, or an appetizer served with warm, crusty bread. It’s wholesome, nourishing, and naturally gluten-free and vegan — ideal for quick weeknight dinners or meal prep.

Ingredients

Base & Aromatics

• 2 tablespoons olive oil
• 1 large shallot, finely diced
• 2–3 garlic cloves, minced
• 2 tablespoons tomato paste
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper
• 1 pint cherry tomatoes, halved (grape tomatoes also work; may yield less juice)
• ½ teaspoon sea salt, divided
• Fresh-cracked black pepper, to taste

Liquid & Beans

• 1.5 cups vegetable broth (low sodium if preferred)
• Two 16-ounce cans large butter beans, drained and rinsed
• 1 tablespoon white wine vinegar

Creamy Finish

• 1 cup chopped kale
• 3–4 tablespoons vegan cream cheese (Miyoko’s recommended)
• 3–4 tablespoons fresh basil, chopped

Optional for Serving

• Crusty rustic bread (gluten-free or regular)

Instructions

1. Sauté the Aromatics

Heat olive oil in a medium or large pan (10–12 in.) over medium heat. When the oil is hot and shimmering, add the diced shallot. Sauté for 1–2 minutes until soft and translucent.

2. Add Garlic & Spices

Stir in the minced garlic and cook for 30–60 seconds until fragrant. Add tomato paste, dried thyme, smoked paprika, and crushed red pepper. Cook for another 30–60 seconds to deepen the flavors and caramelize the tomato paste slightly.

3. Cook Down the Tomatoes

Add the halved cherry tomatoes and ¼ teaspoon of the salt. Let them simmer for 5–7 minutes, stirring occasionally. After the 4-minute mark, gently mash the tomatoes to release more juice.
The mixture should thicken into a rich, slightly jammy base. Lower heat as needed to prevent burning.

4. Add Broth & Beans

Pour in the vegetable broth, followed by the butter beans, vinegar, cracked pepper, and the remaining ¼ teaspoon salt. Raise heat briefly to bring to a simmer, then reduce to maintain a gentle bubble for 5–7 minutes, allowing the sauce to reduce slightly.

5. Add Greens

Stir in the chopped kale and cook for 1–2 minutes until just wilted.

6. Make it Creamy

Reduce heat to low. Add the vegan cream cheese and stir until fully melted and incorporated, giving the sauce a thick, velvety texture. If the sauce needs more body, let it simmer for another 1–2 minutes. Taste and adjust seasoning.

7. Finish & Serve

Turn off heat and top with fresh basil. Serve warm with crusty bread for dipping.

Tips & Variations

• Tomato Options:
  Grape tomatoes work but yield less juice. Add a splash of broth if sauce seems dry.
• Bean Options:
  Large butter beans add creaminess, but cannellini or great northern beans work too.
• Extra Creaminess:
  Stir in a splash of coconut milk or add an extra tablespoon of vegan cream cheese.
• More Greens:
  Spinach can replace kale and wilts even faster.
• Spice Level:
  Add more crushed red pepper or a dash of hot sauce for heat.
• Make it a Meal:
  Serve over rice, quinoa, or mashed potatoes for a heartier main dish.

Storage Notes

• Refrigerator: Store in an airtight container for 3–4 days.
• Freezer: Freezes well for up to 2 months (just omit basil until serving).
• Reheat: Warm gently on the stove with a splash of broth to loosen the sauce.

Pairings

Serve With:

• Crusty sourdough or rustic bread
• Herbed rice or couscous
• Simple green salad with lemon dressing
• Roasted vegetables (zucchini, eggplant, carrots)

Wine Pairing:

• A crisp Sauvignon Blanc
• Light Pinot Noir
• Dry Rosé

Quick Info

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 5
• Cuisine: American, Gluten-Free, Vegan