Name: Quick & Creamy Butter Bean Bowl
Total time: 10 min
Yield: 2
Cuisine: Italian-Inspired
Ingredients: 2 x 400g Tins Of Butter Beans; Reserved Butter Bean Liquid; 2 Tbsp Vegan Cream Cheese; 300g Cherry Tomatoes; 2-3 Garlic Cloves; 70g Spinach; 1 Lemon; Olive Oil; Chili Flakes (Optional)

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This creamy, cosy vegan butter bean bowl is filling and delicious and comes together in just 10 minutes.

Quick & Creamy Butter Bean Bowl

Finely slice the garlic. Heat a pot or deep saucepan over medium-low heat with a drizzle of olive. Stir fry the garlic for a few minutes until just starting to become fragrant and translucent. 

Add the butter beans with their liquid into the pot and then add the tomatoes. Reduce the heat to low. Stir for a few minutes until the tomatoes are starting to soften. Squash the tomatoes with the back of a spoon so that they release their juices. Stir through the spinach

Add the vegan cream cheese and stir to create a creamy sauce with the tomato juice and butterbean liquid.

When the spinach has wilted, season well and taste. Add a squeeze of lemon juice and some chilli flakes if using. Serve with crusty bread or with rice.

Delicious. Super quick to make. I used less liquid (probably only half a tin) as recommended below, and added it a little chopped sundried tomatoes as well. 10 out of 10.

Very quick and yummy. Forgot to add the cream cheese and will likely leave it out moving forward. Only added one can’s worth of bean liquid, drained the other. Had *plenty* of body.

I used two standard cans of butter beans and found it too liquidy/soup-like. I tried to boil off the liquid but it was taking ages and the beans were losing their shape. Would recommend not adding the full amount of liquid. Very tasty, however, and will make again!

This was so tasty.  I can see me making it every week

Wow! So delicious and filling. My daughter doesnt like tomato skin so we used a can of plum tomatoes blended with a big pinch of salt, and omitted the water from 2 cans butterbeans. Love garlic so got a whole bulb in there! Not vegan so used 100g garlic and herb fat free cream cheese. 3 healthy meals prepped in just 10mins! Love it.

I used cannellini beans as I didn’t have any butter beans so not sure if this was part of the issue but the taste was not pleasant, I tried to add flavour with some sundried tomato paste and Parmesan, these marginally improved it but we didn’t finish the dish. Very disappointing.

Absolutely delicious 🤤 and so quick to make. This is going to be a regular go to meal!

So tasty! Make sure you remember the lemon.

Nothing is more comforting than this bowl. Instant mood fixer.

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Christina Soteriou Image

Christina (@christinasots) is a plant-based chef and recipe developer with a love for the Mediterranean flavours of her home, Cyprus. With an equal balance of healthy, flavourful and easy to make, there are no compromises here!

Christina Soteriou

£0-£5

Italian-Inspired

Vegan

Quick Creamy Butter Bean Bowl

Lunch

Dinner

Finely slice the garlic. Heat a pot or deep saucepan over medium-low heat with a drizzle of olive. Stir fry the garlic for a few minutes until just starting to become fragrant and translucent.

Add the butter beans with their liquid into the pot and then add the tomatoes. Reduce the heat to low. Stir for a few minutes until the tomatoes are starting to soften. Squash the tomatoes with the back of a spoon so that they release their juices. Stir through the spinach

Add the vegan cream cheese and stir to create a creamy sauce with the tomato juice and butterbean liquid.

When the spinach has wilted, season well and taste. Add a squeeze of lemon juice and some chilli flakes if using. Serve with crusty bread or with rice.

Healthy

Speedy

Mob Classic

Drained Butter Beans

Bean

Gram

Reserved Butter Bean Liquid

Vegan Cream Cheese

Tablespoon

Cherry Tomatoes

Tomato

Garlic

Clove

Spinach

Lemon

Olive Oil

Chilli Flakes

Soups

Stews

Beans

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