10 Delicious Butter Bean Recipes You’ll Want to Make Again

Butter Beans with Garlic, Lemon and Herbs

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon Urfa pepper (optional)
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 4 garlic cloves, minced
• Kosher salt
• Black pepper
• 2 (15-ounce/425-gram) cans butter beans, drained and rinsed
• 1 1/2 cups vegetable broth
• Juice of 2 lemons
• 2 green onions, trimmed and chopped (both white and green parts)
• 1/3 cup roughly chopped parsley
• 1/3 cup roughly chopped dill

Instructions

1. Toast the seasonings. Set a large nonstick skillet over medium-high heat. Add the olive oil. Once it begins to shimmer, add the red pepper flakes, urfa pepper, cumin, smoked paprika, minced garlic, and a big pinch of salt and pepper. Stir just until the garlic is fragrant, about 30 seconds to 1 minute (do not let the garlic brown or the oil will taste bitter).
2. Simmer the beans. Add the drained butter beans and the broth. Bring to a boil, then turn the heat to low and simmer until the beans are warm and the broth is just slightly thickened, 5 to 10 minutes.
3. Finish and serve. Turn off the heat and stir in the lemon juice, green onions, and fresh herbs. Serve warm, with your favourite crusty bread, rice, or tossed with cooked plain pasta.

SOURCE: THE MEDITERRANEAN DISH

Marry Me Butter Beans (With Creamy Tuscan Sauce)

Ingredients 

• 2 Tbsp unsalted butter, 28 g
• 4 cloves garlic, minced
• ½ tsp each salt, oregano, crushed red pepper flakes, smoked paprika
• ¼ tsp ground black pepper
• ½ cup sun-dried tomatoes, roughly chopped
• ½ to 1 cup vegetable broth*, 120 to 236 mL
• 2 15-oz cans butter beans, aka lima beans, drained, 425 g cans
• 1 cup chopped fresh spinach
• 1 cup heavy cream, can sub half-and-half, 236 mL
• ½ cup grated parmesan, 50 g
• 2 Tbsp chopped fresh basil

Instructions 

1. Flavour Base: Heat 2 Tbsp unsalted butter, 4 cloves garlic, ½  tsp each salt, oregano, crushed red pepper flakes, smoked paprika, and ¼ tsp ground black pepper in a large saute pan or pot over medium heat. Cook for about 2 minutes, until garlic is fragrant.
2. Fillings: Stir in ½ cup sun-dried tomatoes, ½ to 1 cup vegetable broth*, and 2 15-oz cans butter beans. Continue cooking on medium, uncovered, for 5 minutes.
3. Finish: Remove from heat. Stir in 1 cup chopped fresh spinach until wilted, then stir in 1 cup heavy cream, ½ cup grated parmesan, and 2 Tbsp chopped fresh basil. Serve warm with crusty bread, over rice or with pasta.

SOURCE: LIVE EAT LEARN

Creamy Butter Beans

Ingredients

• 1 jar (570g) butter beans + the bean stock
• 2 cloves of garlic
• 1 tbsp olive oil
• 10 cherry tomatoes
• 1 tsp dried basil
• 1 lemon
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp cream cheese
• 1 handful (30g) chopped spinach

Instructions

1. Heat the oil in a saucepan, then add your minced garlic and saute for 1 minute until fragrant.
2. Add the butter beans and their stock to the pan, along with the tomatoes, dried basil, salt, and pepper.
3. Let everything come to a boil, then turn down the heat and simmer for 10 – 15 minutes until the sauce has thickened and the tomatoes have softened. Use the back of your spoon to gently crush the tomatoes.
4. Add the cream cheese and chopped spinach, and stir it into the beans. Squeeze over the lemon juice.
5. For a little hint of spice, top with chilli oil and lots of fresh parsley!

SOURCE: BY THE FORKFUL

Middle Eastern Butter Bean Stew

Ingredients

• 1 tbsp oil
• 1 medium onion chopped
• 2 bay leaves
• 1 tsp cumin
• 1/4 tsp cinnamon
• 1/2 tsp turmeric
• 4 garlic cloves minced
• 2 cans butter beans beans + its water
• 1 vegetable stock pot/cube
• 3 tbsp tomato puree
• Juice of 1 large lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat 1 tbsp of oil in a large pan. Add the onions and bay leaves and cook on a medium heat for 5 minutes.
2. Add the spices, butter beans with water, garlic, vegetable stock and tomato puree (I didn’t add any extra water as I prefer a thicker sauce, but you can add a little water if you want a thinner consistency).
3. Bring to a quick boil, then reduce the heat, cover and cook for 10-15 minutes, stirring occasionally.
4. Once the sauce has thickened, take it off the heat and stir in the lemon juice. Season to taste with salt & pepper and garnish with fresh parsley.
5. Serve with rice or crusty bread and a salad. Enjoy!

Easy Butter Bean Stew

INGREDIENTS

• 4 garlic cloves
• 30 ml / 2 tbsp extra virgin olive oil, more to drizzle
• 400 g cherry tomatoes
• 20 g / 1 heaped tbsp white (shiro) miso paste*
• 2 tsp / 10 ml maple syrup
• zest of 1 small lemon + 10 ml / 2 tsp juice
• 2 x 400 g  cans of butter beans
• 15 g  fresh basil, well chopped
• salt & pepper

METHOD

1. Chop garlic really finely and halve your cherry tomatoes widthwise so that where the stem came out is at the bottom of one of the halves.
2. Pre-heat olive oil in a large pan, add garlic and sauté it really gently, on low heat, until fragrant and opaque (no longer raw), but don’t let it brown.
3. Combine miso paste, lemon juice and maple syrup in a small bowl. Whisk until smooth.
4. Arrange tomato halves in the pan, cut side down. Cook them gently for a couple of minutes until the undersides are barely softened and start to release their juice. You want them just a bit softened, not mushy and falling apart.
5. Add drained beans to the pan. Warm them up briefly, then add miso dressing, lemon zest and chopped basil. Season with pepper and a bit of salt; don’t overdo it, as miso is also salty.
6. Divide between bowls, serve alongside crusty bread to mop up pan juices, a smattering of vegan feta and a drizzle of olive oil if liked.

SOURCE: LAZY CAT KITCHEN

Pan-Fried Butter Beans

Ingredients

• 3 tablespoons olive oil
• 1 can butter beans – drained, rinsed, and patted dry
• 2 cloves garlic, peeled and smashed
• 2 sprigs fresh rosemary
• 1 pinch red pepper flakes, or more to taste
• salt and ground black pepper to taste
• 1 tablespoon white wine vinegar

Directions

SOURCE: ALLRECIPES.COM

Broccoli-Cheddar Butter Beans

Ingredients

• 1 tablespoon unsalted butter
• ½ cup finely chopped yellow onion
• 3 medium cloves garlic, finely chopped (about 1 tablespoon)
• 340 grams of fresh broccoli florets, cut into ½-inch pieces (about 4 cups)
• ⅓ cup lower-sodium vegetable broth
• 1 can no-salt-added butter beans, rinsed
• ¾ cup half-and-half
• ½ teaspoon ground pepper
• ½ teaspoon dry mustard
• ½ teaspoon salt
• 1 cup shredded sharp Cheddar cheese, divided
• 8 slices crusty whole-wheat baguette, toasted

Directions

1. Melt 1 tablespoon butter in a large skillet over medium heat. Add ½ cup onion and the chopped garlic; cook, stirring occasionally, until softened, about 2 minutes. Add cut broccoli, stirring until well combined. Pour in ⅓ cup broth; cover and cook, stirring occasionally, until the broccoli is tender-crisp and bright green, 3 to 4 minutes.

2. Stir in rinsed beans, ¾ cup half-and-half and ½ teaspoon each pepper, dry mustard and salt. Bring to a lively simmer over medium-high heat. Simmer, uncovered, stirring occasionally, until the beans are warmed through and the sauce has thickened slightly, about 2 minutes. Let cool for 2 minutes, then stir in ¾ cup of Cheddar until melted. Sprinkle with the remaining ¼ cup of Cheddar. Serve with toasted baguette slices.

SOURCE: EATINGWELL.COM

Tomato & Garlic Butter Beans

Ingredients

• 2 tbsp extra virgin olive oil 35 ml
• 1 small onion
• 8 cloves garlic
• 1 carrot
• 1 tsp dried oregano 1 gram
• 1/2 tsp dried basil .50 grams
• 1/2 tsp dried thyme .50 grams
• 2 cans diced tomatoes, 410 grams each
• 2 cans butter beans (large lima beans) 440 grams each
• 2 tbsp chopped fresh parsley
• 5 oz spinach 150 grams
• pinch sea salt
• dash black pepper
• grated Manchego cheese

Instructions