Creamy Tomato Beans

These rich and creamy tomato beans are made entirely with vegan pantry staples and all in one pan.

I’ve had “creamy tomato beans” on my recipe brainstorm list for a while now, and I recently threw them together when I spotted some canned beans and coconut milk suggestively standing next to each other in the cupboard. The stewed beans turned out solid and I quickly snuck a few spoonfuls before heading out to my dance class.

When I checked my phone upon arriving at the studio, I saw a two-word message from my husband, who had since gotten home from work: “Good beans.”

Now, to you this may seem like a whatever text, but to me, this was big. Rene is not generally thrilled about bean-based meals, and is also a man of few words. So the fact that he made it a point to compliment the contents of the skillet on the stove meant we were dealing with something truly special.

These beans are rich, saucy, and savory, and have a slight tang from sun-dried tomatoes. They’re made entirely with pantry staples, and are an easy, satisfying lunch/dinner option, especially when paired with grilled bread and a green salad.

Why You’ll Love These Creamy Tomato Beans

• They’re made entirely with pantry staples and all in one pan.
• Ready in 25 minutes
• Vegan and gluten-free
• 10 grams of protein per serving
• Great for meal prep

Key Ingredients + Substitutions

• Onion: Gives the beans a sweet-savory foundation. Can be substituted with shallot.
• Canned White Beans: Cannellini beans are the creamiest, so they’re perfect here. You could also use great northern or butter beans.
• Tomato Paste: I recommend the tube versus the canned kind since it lasts longer in the fridge.
• Sun-Dried Tomatoes: You can use either dry-packed or oil-packed ones here. If using oil-packed, be sure to drain them well.
• Coconut Milk: Gives these vegan beans a rich, creamy texture. For a lower-fat version, use “light” coconut milk.

How to Make Creamy Tomato Beans

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Sauté the Onions

Cook diced onions in olive oil in a large skillet over medium heat. Watch them closely and stir often – the goal is to end up with onions that are soft and translucent, but not browned.

Step 2: Add the Aromatics

Add tomato paste, garlic, chili flakes, and oregano to the skillet, and stir to combine with the onions. Cook for about a minute, just to cook off that raw tomato taste.

Step 3: Drain and Rinse the Beans

Drain two cans of beans in a mesh strainer and rinse well under running water.

Step 4: Mash the Beans

Add the beans to the skillet. Using a potato masher (or a fork), roughly mash about half of the beans – this will create that thick, porridgy texture.

Step 5: Simmer the Beans

Lastly, add the coconut milk and sun-dried tomatoes to the skillet, and simmer for 10 minutes.

How to Serve These Beans

I love to eat these beans as my main meal, alongside crusty bread and a simple salad/another vegetable. These work well with pan-fried zucchini, charred asparagus, sautéed cauliflower, or this shredded carrot salad.

Using Up the Leftover Ingredients

This recipe calls for half a can of coconut milk (annoying, I know). Fortunately, I have ideas for how to use up the rest! Some other recipes that use half a can are:

• Peanut Miso Noodles
• Vegan Creamed Corn
• Palak Tofu

As for using up sun-dried tomatoes, try these:

• Sun-Dried Tomato Gnocchi
• Savory Vegan Scones
• Or this popular Sun-Dried Tomato Vinaigrette

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.