Recipio

Want to save this recipe for later?

Create a free account to organize your favorite recipes with AI-powered tools.

Chef Verde
about 2 hours ago

Creamy Tomato Butter Beans

Creamy Tomato Butter Beans

Recipe Details

Author Melissa Huggins
Prep Time 15 minutes
Cook Time 15 minutes

Summary

Tender butter beans simmered in a smoky, garlicky tomato sauce enriched with vegan cream cheese, brightened with a splash of vinegar, and finished with fresh basil. A cozy, rustic 30-minute dish perfect as an appetizer, side, or hearty main with crusty bread.

Instructions

  1. 1

    Heat the olive oil in a medium pan over medium heat. When shimmering, add the shallot and sauté until translucent, about 1–2 minutes.

  2. 2

    Add the garlic and sauté for 30–60 seconds until fragrant.

  3. 3

    Stir in the tomato paste, crushed red pepper, smoked paprika, and dried thyme. Cook for 30–60 seconds.

  4. 4

    Add the cherry tomatoes and 1/4 teaspoon of the sea salt. Gently simmer for 5–7 minutes, stirring occasionally, until tomatoes soften and release their liquid. Optionally mash tomatoes after about 4 minutes; the mixture should look thick and jammy. Lower heat if needed to prevent burning.

  5. 5

    Add the vegetable broth, butter beans, white wine vinegar, black pepper, and the remaining 1/4 teaspoon sea salt. Raise heat to bring to a simmer, then lower to maintain a gentle simmer for 5–7 minutes, stirring occasionally, until slightly reduced.

  6. 6

    Stir in the kale and simmer until just wilted, about 1–2 minutes.

  7. 7

    Lower the heat and stir in the vegan cream cheese until melted. If needed, gently simmer 1–2 minutes more to thicken.

  8. 8

    Taste and adjust seasoning. Top with fresh-cut basil and serve with crusty bread.

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 crushed red pepper
  • 1 pint cherry tomatoes (halved)
  • 1/2 teaspoon sea salt (divided; more to taste)
  • 1.5 cups vegetable broth (low sodium if preferred)
  • 2 (16-ounce) cans butter beans (drained and rinsed)
  • 1 tablespoon white wine vinegar
  • to taste black pepper (fresh-cracked)
  • 1 cup kale (chopped)
  • 3-4 tablespoons vegan cream cheese
  • 3-4 tablespoons basil (fresh-cut)
  • to serve crusty rustic-style bread (optional)
View Original Recipe
Recipe Preview

This is a recipe preview shared on Recipio. Click "View Original Recipe" above for the complete instructions.

Ready to organize your recipes like a pro?

Save recipes from anywhere online, get AI-powered ingredient extraction, create smart shopping lists, and join a community of passionate home cooks.

✨ Free to start 🤖 AI-powered 👥 Join thousands of cooks