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10 everyday ingredients transform this Simple Butter Beans Recipe into a creamy, dreamy comfort food! Soft butter beans are combined with a smoky and lemony broth for an easy and satisfying 30-minute meal. Vegan and Gluten-Free.
Sometimes simple is best; exhibit A, this Butter Beans Recipe. Naturally soft and creamy canned butter beans are simmered in a rich and smoky broth made from everyday herbs, seasonings, and aromatics, while a hint of charred lemon ties it all together. Ready in 30 minutes, this fuss-free meal is perfect for those moments when you need a quick protein-rich side, or something hearty and comforting to enjoy with crusty bread and good wine.
Table of Contents
A Simple Bean Recipe that Everyone Will Love
You know that can of butter beans in the back of your cupboard? Believe it or not, it’s meant for great things. These big ‘ol beans are currently having a *moment* and I’m totally here for their turn in the spotlight.
I can’t deny that my Cacio e Pepe Butter Beans and my Tomato Beans are unbelievable but this Creamy Butter Beans Recipe is the way to go when you want to enjoy some simple (but still delicious) butter beans.
These naturally creamy, soft, and hearty beans are simmered in a velvety smooth broth infused with sautéed aromatics, fresh thyme, smoked paprika, and a splash of seared lemon. The layers of savory smokiness bring the comfort while the tangy lemon dances on your tongue. Please, for me, scoop up every beany bite with a hunk of crusty bread—you won’t regret it!
Ingredients for Vegan Butter Beans
This recipe transforms a handful of basic ingredients into a crave-worthy meal. Here’s what you’ll need:
- Butter Beans: who needs pasta when you can make a big bowl of comfort food with these soft and tender white beans? Use canned butter beans to keep things quick and easy or cook dry beans from scratch (the instructions are in the Tips below). If you can’t find canned butter beans, use an equal amount of cannellini, navy, or great northern beans instead.
- Herbs and Seasonings: you’ll need fresh or dried thyme, smoked paprika, and black pepper to season the broth. Feel free to add a pinch of red pepper flakes or cayenne pepper as well if you’re craving a kick of heat.
- Lemon: a fresh lemon is cut in half and seared in a hot pan before the juice is squeezed into the warm broth. This gives the dish a nice smoky sweetness and more complexity!
- Broth: opt for a low-sodium store-bought or homemade vegetable broth. Or, to upgrade the comfort, use a vegan-friendly imitation chicken broth. I like the Better Than Bouillon no chicken broth best.
How to Make Creamy Butter Beans
- Place the halved lemon, cut side down, in a large pot and slide it to the side. Sauté the onion on the other side of the pot until golden. Remove the seared lemon and set it aside.
- Reduce the heat and add the garlic, thyme, smoked paprika, and black pepper to the pot. Sauté until the garlic is fragrant.
- Stir the beans and broth into the pot. Heat to a gentle boil, then lower the heat and simmer.
- Remove the pot from the heat and stir in the juice from the seared lemon. Season to taste.
- Serve the warm beans in bowls with fresh parsley on top. Enjoy!
Caitlin’s Cooking Tips
- Want to cook the dried beans from scratch? Dried butter beans are a great cost-conscious alternative to canned beans, even if they take a little longer to cook! To cook dry butter beans, soak 1 1/2 cups of dry beans in water overnight, then drain and simmer them in fresh water until they’re soft but not mushy (about 1 to 2 hours).
- Don’t overcook the beans: Whether you’re using canned or dried beans, do not overcook them in the broth, or else you’ll end up with mushy beans. To avoid this, gently simmer the broth until the beans are tender but are still holding their shape.
Serving Suggestions
Serve the creamy butter beans as a super satisfying dinner with a hunk of crusty bread on the side, like this No Knead Everything Bagel Bread. Trust me, you’ll want to use it to soak up every last drop of the smoky broth. Your tastebuds will thank you!
You can also serve this butter bean recipe as a simple yet flavorful side dish. They’re pretty filling though, so I’d stick to lighter main dishes, like this Everyday Kale Salad, these Vegan Stuffed Peppers, or these Cauliflower Steaks.
If you’re looking for more recipes that transform canned beans into delicious meals, you’ll also love these Sweet and Smoky White Beans, this Braised Asparagus and Leeks with Butter Beans, and this Cozy White Bean Stew!
How to Store Leftover Butter Beans
Wait for the leftover creamy butter beans to cool to room temperature before transferring them to an airtight container. They will keep in the refrigerator for up to 5 days or in the freezer for up to 3 months.
If the beans are frozen, thaw them in the refrigerator the night before serving. Gently reheat them in a pot on the stove with a splash of broth or water to restore their creamy consistency.
Substitutions and Variations
- Oil-Free Option: Sauté the onions and garlic in a splash of vegetable broth or water instead of olive oil. Add more liquid to the pot as needed.
- Vegetable Add-In Ideas: For added texture or flavor, consider sautéing sliced mushrooms or shredded carrots along with the onions. You could also add a handful of spinach or kale for a pop of green. Fold them into the broth and beans during the last few minutes of cooking.
- Flavor Boosters: Add a pinch of cumin or coriander for a more warmly spiced profile. If you love lemon, zest the halved lemon before searing and add it to the beans alongside the lemon juice.
Recipe FAQs
Try blending a scoop of the cooked beans and broth until smooth, then stir the creamy mixture back into the pot. Alternatively, stir in a splash of full-fat coconut milk or cashew cream during the simmering stage.
Yes, they’re the same. Lima beans are just younger, greener butter beans with a starchier texture.
I wouldn’t recommend it since chickpeas aren’t as soft and creamy as butter beans.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Creamy Butter Beans
Ingredients
- 2 tablespoons olive oil
- 1/2 fresh lemon
- 1/2 yellow onion finely diced
- 3-5 cloves of garlic minced
- 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried; optional
- 1/4 teaspoon smoked paprika
- Black pepper to taste
- 2 16 ounce X g cans butter beans, drained and rinsed
- 1 1/4 cup X ml vegetable broth or imitation chicken broth
- 2 tablespoons chopped fresh parsley for garnish; optional
Instructions
- Sauté: Warm a large pot or heavy-bottomed braiser to medium-high heat and add the oil. Once shimmering, add the lemon half and place it off to one side, cut-side down. Add the diced onion to the other side of the pan and sauté for 5 to 6 minutes, until golden. At this point the lemon should be seared; remove from the pan and set aside.
- Aromatics: Reduce the heat to medium and add the garlic, thyme, smoked paprika, and black pepper to taste. Sauté for 60 to 90 seconds, until the garlic is fragrant but before it browns.
- Simmer: Add the beans and vegetable broth and stir well. Bring the beans to a light boil over high heat, then reduce the heat to medium and simmer for an additional 10 to 12 minutes, stirring occasionally.
- Final Touches: Remove the beans from the heat and add the juice from the seared lemon. Season with additional salt and pepper to taste, if necessary.
- Serve & Store: Serve warm, topped with fresh parsley or as desired. Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Recipe Video
Recipe Notes
- Butter Bean Substitutions: Another creamy white bean — like navy beans, cannellini beans, or great northern beans — would be a great substitution. I would not recommend a firmer bean like chickpeas.
I’ve never had butter beans before. These were yummy. Garlicky and yummy. Easy to make. I followed the recipe using 5 gloves of garlic and I left off the optional parsley garnish. Served with some asparagus and garlic bread. I was surprised my husband ate them. He usually doesn’t like my vegetarian meals. I’ll make again.
So happy it was a hit!
I thought this was delicious and really easy! There is something so fancy about searing the lemon, and it tastes great too. I opted to add the lemon zest, and I added spinach at the end for some greens. Served with a little olive oil drizzle and crusty bread.
I love that this is made with staples that I always have on hand, so it can be a quick dinner as long as I have a couple cans of butter beans in the cabinet. Definitely will keep this in my back pocket for weeknights.
So happy to hear that, Liz!!
Very yummy and perfect for leftover beans
Happy to hear that, J.T.!