I love to make speedy vegan dinners, these quick recipes that are not only easy to make but also full of taste, flavors, and nutrients. These Creamy Butter Beans are a wonderful quick meal that is perfect on garlic toasts or on its own. It’s a great alternative to my Lemon Broccoli Green Pasta Sauce or my Hidden Veg Pasta Sauce but it has the advantage of not needing to cook pasta! You have all you need in that one hearty and healthy dinner recipe!
Ingredients and Substitutions
Butter Beans – Canned for convenience. Dried beans can be used if soaked and cooked in advance. Roma Tomatoes – These can be substituted with cherry tomatoes or regular tomatoes cut into chunks. Roma tomatoes are the best because they release less water and have a stronger tomato flavor. Garlic Cloves – Fresh is best, but jarred minced garlic can be used in a pinch. For rubbing on the bread, I definitely recommend fresh garlic. Roasted Almonds – This can be replaced with cashews or sunflower seeds for a nut-free option. Olive Oil – Extra virgin for best flavor. It can be substituted with avocado oil, but this will lose some of the typical Italian flavors of the dish. Italian Herbs – Use a pre-mixed blend or create your own with oregano, basil, and thyme. Sugar – This helps balance the acidity of tomatoes. It can be omitted or replaced with a pinch of stevia if you prefer. Vegetable Broth – Homemade or store-bought. You can use water if it’s all you have. Spinach – You can also use kale or Swiss chard but these are less neutral in taste than spinach. Tomato Paste – To add depth of flavor. Sundried tomato paste can be used for a more intense flavor. Sourdough Bread – Use any bread slices you like, but I strongly recommend bread with a crusty crust.
How to Make Creamy Butter Beans
This is quite an easy recipe to follow with the printable recipe card further down, but here are pictures of key steps.
Expert Tips
For a smoother sauce, blend a portion of the butter beans with the tomato mixture. Try roasting additional vegetables like bell peppers or zucchini with the tomatoes for different flavors. For a protein boost, add plant-based sausage or tempeh crumbles to the dish. Make a double batch of the roasted tomato sauce and freeze half for future quick meals. Experiment with different bean varieties like cannellini or giant lima beans for texture variations. For a lower-carb option, serve over cauliflower rice instead of with bread. Serve with fresh basil or parsley just before serving for a burst of freshness. For a creamier texture, stir in a dollop of plant-based yogurt or cashew cream before serving. Leftovers can be blended into a creamy soup by adding more vegetable broth and reheating.
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