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

1. 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. 
2. 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.
3. See the post above for step-by-step photos, extra tips, and FAQs

Nutrition

Serving: 1cup | Calories: 356kcal | Carbohydrates: 42g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 292mg | Sugar: 4g