These creamy butter beans are saucy, rich, and bursting with flavor from sun-dried tomatoes and hearty kale. This one-pot vegan butter bean recipe will be your new weeknight go to. It’s packed with plant-based protein and is ready in less than 30 minutes. The sauce is drinkable and there is absolutely no judgement for doing so.
I like to call this dish, DTR Butter Beans. It has a similar vibe to the viral Marry Me Chicken but takes into account that he most likely has commitment issues! So, I’m lowering our standards and simply asking him to define the relationship. If you are confused if I’m still talking about a bean recipe, well so am I!!
The PR team for butter beans themselves has been working overtime and for that, I thank them. They really were an underrated bean until now. Their buttery, melt-in-your-mouth texture goes SWIMMINGLY with the sun-dried tomato cream sauce. Since the kale cooks directly in the sauce, it absorbs all the flavor and adds earthiness to the dish. This meal is made in one pot and comes together in less than 30 minutes, making it the #1 draft pick for your weeknight dinner.
What You Need To Make Creamy Butter Beans
The ingredient list is succinct, yet everything adds punchy flavor to the meal.
- Oil-packed sun-dried tomatoes: look for ones packed in olive oil
- Onion
- Garlic
- Tomato paste
- Italian seasoning
- Vegetable broth
- Coconut milk: the 365 brand is our favorite, we find it the creamiest!
- Curly kale
- Butter beans
- Lemon
- Vegan parmesan: optional, we like the Violife Wedge
Easily Customizable
- Other types of white beans like great northern or cannellini will work here too!
- Instead of coconut milk, you can use homemade cashew cream or another creamy plant milk like oat milk – just make sure it’s unsweetened.
- Use your favorite dark leafy greens instead of kale – spinach, swiss chard, or arugula are delicious.
Creamy Butter Beans with Sun-Dried Tomatoes and Kale
Description
Creamy butter beans are saucy, rich, and bursting with flavor from sun-dried tomatoes and hearty kale. It’s one-pot, packed with protein, and ready in less than 30 minutes.
Ingredients
- 1 tablespoon oil from sun-dried tomatoes (or olive oil)
- 1/2 medium onion
- 4 garlic cloves
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 1/4 cup tomato paste
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons Italian seasoning
- 2 1/2 cups vegetable broth
- 1 cup full-fat coconut milk
- 1 bunch kale, de-stemmed and torn into pieces
- 2 14–ounce cans butter beans, drained and rinsed
- Salt, to taste
- Squeeze of lemon
- Optional: Grated vegan parmesan
Instructions
- Cook the onion: In a skillet on medium high heat, add the olive oil from the sun-dried tomato jar. Once shimmering, add the onion and cook for 2-3 minutes.
- Cook the aromatics: Add the garlic, sun-dried tomatoes, tomato paste, black pepper, and Italian seasoning. Cook for 1 minute.
- Add liquid and kale: Add the vegetable broth and coconut milk. Stir to combine. Add the kale, cover and cook for 5 minutes or until it wilts.
- Add the beans and simmer: Add the butter beans and simmer everything for 15 minutes. Taste and season with salt.
- Serve: Finish with a squeeze of lemon and grated vegan parmesan. Serve with Italian bread.
Notes
Instead of Italian seasoning, use a combination of dried oregano, basil, rosemary, and/or thyme (only up to 1/2 teaspoon of rosemary or thyme).
For a thicker sauce, use the liquid from the bean cans (don’t drain and rinse) and 1/2 cup less broth.
Sun-dried tomatoes packed in oil often have salt, so taste before you season.
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