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Creamy Butter Beans

Creamy Butter Beans Recipe: Quick, Healthy, and Delicious!

Creamy Butter Beans are a quick, healthy, and delicious vegan dish that satisfys cravings and fits into a healthy lifestyle.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Comfort Food, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauté
  • 1 drizzle olive oil Adds richness and aids in sautéing; can substitute with another oil or omit for a lower-fat version.
  • 3 cloves garlic, sliced Provides a pungent aroma and depth of flavor; fresh garlic preferred, but garlic powder can be used.
  • ½ pint grape or cherry tomatoes Contributes sweetness and acidity; any chopped tomato can be used, or substitute with canned tomatoes.
  • ¼ teaspoon crushed red pepper flakes Offers a hint of heat; adjust to your preference or omit for a milder flavor.
For the Creamy Mixture
  • 1 15-ounce can butter beans, drained (reserve liquid) The star of the dish, delivering creaminess and protein; any other white beans can work as a substitute.
  • 2 tablespoons hummus Acts as a secondary thickener and flavor booster; store-bought or homemade options are great.
  • 1 tablespoon lemon juice Enhances brightness and freshness; always opt for fresh lemon.
For the Nutrition Boost
  • 2 cups baby spinach (or baby kale) Adds nutrients and a pop of color; feel free to swap in any leafy green.
  • ½ piece lemon zest Provides aromatic oils for a fresh taste; enhances flavor.
  • 1 teaspoon maple syrup (optional) Adds a touch of sweetness to balance acidity; agave syrup can be an alternative.
  • Salt and freshly ground black pepper Essential for seasoning; always adjust according to your taste.

Equipment

  • Medium skillet

Method
 

Step-by-Step Instructions for Creamy Butter Beans
  1. Heat a drizzle of olive oil in a medium skillet over medium heat, allowing the oil to shimmer. Once hot, add the sliced garlic and sauté for about 30 seconds until fragrant and lightly golden.
  2. Introduce the grape or cherry tomatoes along with the crushed red pepper flakes to the skillet. Stir gently for an additional minute.
  3. Pour in the reserved liquid from the butter beans or vegetable broth, reducing the heat to medium-low. Allow this mixture to simmer for about 3 minutes.
  4. Stir in the hummus and lemon juice, mixing thoroughly until everything is well incorporated and smooth.
  5. Toss in the baby spinach and drained butter beans, gently stirring them into the sauce. Cook for 2-3 minutes or until the spinach wilts completely.
  6. Finish the dish by stirring in the lemon zest and optional maple syrup, then season with salt and freshly ground black pepper to taste.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 42gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 350mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 2400IUVitamin C: 30mgCalcium: 80mgIron: 4mg

Notes

Reserve the liquid from the butter beans before draining them; it adds essential creaminess to the dish. Adjust the thickness by modifying the amount of reserved bean liquid as desired.

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