These one-pot Creamy Lemon Garlic Butter Beans are best served with a slice of buttery toast for a truly delicious dish. The best part? This butter bean recipe can be whipped up in just 20 minutes for a quick & delicious vegan & gluten-free meal.
I recently discovered the magic of creamy butter beans on TikTok and knew I had to create my own recipe to share with you.
With just 20 minutes of time & 10 ingredients required, this protein-packed meal couldn't be easier to make. It's perfect for those nights you need something quick, delicious, & still relatively healthy for dinner!
Ingredients:
Ingredient & substitution notes:
- Butter Beans: the dish really works best with these beans as they are thick and flat. However, you can substitute for lima beans or cannellini beans.
- Just make sure to use canned beans as you need the bean liquid to make this dish extra creamy!
- Vegan cream cheese: This gives this dish a lot of flavors and makes it super creamy. I used Violife cream cheese but Kitehill is another great dairy-free cream cheese.
- Spinach: Adds a boost of greens to this dish! It can be replaced with kale or chard for a twist.
- Lemon juice & zest: MUST be fresh to give this dish the best flavor!
How to make creamy butter beans
First, finely chop the shallot and mince the garlic. I actually like to use a garlic press here to cut down on prep work.
Then, melt the vegan butter in a pan. I recommend using a Le Creuset Dutch oven or Chefs oven for the best results.
Add in the shallots & garlic and saute for 2-3 minutes.
Next, add the can of butter beans with their cooking liquid. The bean juice or "aquafaba" makes this dish super creamy so don't strain it! Cook the beans with the shallots and garlic for about 5 minutes.
This cooking time helps to evaporate some of the juice and cook down the beans.
Then, add in the lemon juice, lemon zest, and vegan cream cheese. Stir together until the cream cheese is fully mixed in.
Once mixed, continue cooking everything together at a simmer for another 2-3 minutes.
As a final step, turn off the heat and add the spinach. Stir together until the spinach has wilted and then season the dish with salt & freshly cracked pepper to your liking.
You can enjoy this dish right out of the pan, but it's honestly amazing served with a big slice of toasted sourdough or spelt bread.
Just dunk the bread into the pot to scoop up some beans and enjoy!
FAQ & Tips:
What can I serve these creamy butter beans with?
I love serving lemon garlic butter beans with a slice of toasted sourdough bread or toasted spelt bread.
These butter beans also can be served over rice or creamy caramelized onion mashed potatoes for a heartier meal.
Lastly, they go great as a side dish for the Holidays! Add them to your Thanksgiving spread or Christmas dinner for something unique, creamy, & delicious.
How do I store lemon garlic beans?
These creamy beans are best enjoyed right after making. However, they can be stored in a closed container in the fridge for 3-4 days or in the freezer for 1 month.
Keep in mind that the creamy broth will solidify in the fridge/freezer, so you'll need to reheat them to enjoy. To reheat, microwave or cook over low heat on the stovetop until warmed throughout.
I can't wait for you to try these Creamy Lemon Garlic Butter Beans. With just 9 ingredients and 20 minutes required, they couldn't be easier to make as a quick & delicious protein-packed meal. Enjoy!
-TSG
More easy vegan meal ideas you will love (with beans!)
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Creamy Lemon Garlic Butter Beans
Ingredients
- 2 small shallots diced, or 1 large
- 4-5 cloves garlic finely minced
- 3 Tablespoons vegan butter
- 30 ounces canned butter beans 2 cans with the liquid added to the pot- do not strain!
- ¼ cup vegan cream cheese
- 2 Tablespoons lemon juice
- ½ Tablespoon lemon zest zest of 1 lemon
- 3 cups spinach
- salt & pepper to taste add salt as desired, but I recommend at least ½ teaspoon pepper
Instructions
- To prep, finely dice the shallots and mince the garlic. I recommend using a garlic press if you have it.
- Next, add the vegan butter to a large pot and melt over medium heat.
- Once the butter is melted and sizzling, add in the shallots and garlic. Stir together and saute for about 3 minutes.
- Add the two cans of butter beans including the liquid from the cans. This makes the beans really creamy, so do not strain them. Stir together and bring the beans to a simmer. Once simmering, cook for about 5 minutes to reduce some of the liquid and cook the beans.
- Next, add the vegan cream cheese, lemon juice, and lemon zest to the pot. Stir until mixed. Then, bring the pot of beans back to a simmer. Cook for an additional 2 minutes.
- Turn off the heat and add in the spinach. Stir together until the spinach has wilted. Then, season with salt & pepper to your liking and remove from the heat.
- Serve while warm with a big slice of toasted bread. Enjoy!
Notes
- I recommend serving these beans with toasted sourdough bread or spelt bread.
- These creamy beans are best enjoyed right after making. However, they can be stored in a closed container in the fridge for 3-4 days or in the freezer for 1 month.
- Keep in mind that the creamy broth will solidify in the fridge/freezer, so you'll need to reheat them to enjoy. To reheat, microwave or cook over low heat on the stovetop until warmed throughout.
Regina says
Absolutely delicious! My daughter & I devoured it. Very easy too. Yum & thank you.
Regina says
Absolutely delicious! My daughter & I devoured it. Keeping this recipe handy!!!
Paige Clarke says
I've made this recipe 3 times now, and it's amazing. It serves as a base recipe also to my modifications, which is to pre-saute and chop rapini to add instead of spinach (more bitter note with creaminess) as well as dicing marinated artichoke to add right near the end. The bean water is a brilliant way to save and use what you already have. The zest makes all the difference so don't skimp! Also, I drizzle hot chilli pepper oil on top as I am a lover of all things spicy. Thank you!
Megan says
Love the addition of the chili oil and artichokes- yum! So glad you've been enjoying it 🙂
Jenny says
I’m planning on substituting the spinach with cooked down kale ribs/ stems left over from last night’s salad. I’m always trying to find a way to use the hard stocks in another dish.
Debra Craig says
This was my first butter bean recipe. Loved it. Will be making it a lot more.
Darla Fielder says
This is a delicious recipe! Followed as directed and it is the creamiest, lemony bean dish. AND, the leftovers (cold) are absolutely delicious as a hummus substitute as a spread on a wrap or sandwich, or with crackers. Thank you for publishing this for all of us to enjoy!
Melissa says
Very yummy. I accidentally doubled the beans so 64 oz.lol. the more the merrier 😝
Megan says
Not a bad problem to have 🙂 Glad you enjoyed!
Sonia says
This was very good I doubled the recipe 😋
Terry says
VERY salty. I made this with Bushes brand butter beans. I have been looking at various brands today and see that the 468 mg of Bush Butter Beans is definitely on the high side!
Megan says
In the future, you can always use lower sodium canned beans or cook your own if you find the dish too salty.
Josette says
This is SO delicious! I’ve made it 3 times according to the recipe. The lemon and garlic flavors are wonderful and the I love the creaminess that comes from the can liquid and cream cheese. My husband and son love it too and have asked me to make it again!
Holly Pekarovicova says
This was great! I didn't have Vegan cream cheese handy so subbed with hummus and it came out awesome. Thank you 👍
Megan says
So glad to hear hummus works with it too 🙂
Lisa says
This was delicious, but a little too lemony for my taste. I will cut the lemon juice in half next time. Thank you for sharing!!
Caroline says
Wow I was pleasantly surprised. I used feta instead of cream cheese. I loved the freshness & flavours. Thank you
Megan says
So glad you enjoyed- feta sounds delicious in it!
Cheryl says
Not a Vegan so I made this with dairy butter and cream cheese as well as frozen spinach. OMG! These were delicious! Such an inexpensive, quick, filling and tasty meal. Will be making these again and again.
Megan says
Glad you liked it! 🙂
Amanda says
Is there a vegan cream cheese that you recommend? I haven’t had any luck with vegan cream cheese being any good.
Megan says
I used Violife brand and really like it! If you aren't vegan you can use regular dairy cream cheese as well.
Susan says
Kite Hill cream cheese alternative is the best!
Meg says
Totally delicious! I will absolutely be making this again. It was quick, easy and filling. I added some nutritional yeast and grated zucchini and they both went well in it as extras.
Megan says
So glad you liked it and what great additions!
Angella says
I made these for Christmas eve dinner, they were such a hit! The best side dish on the table! I did add Kale instead of Spinach, only because I don't like wilted spinach. I have since made the recipe twice more. Such a simple delicious dish!
Megan says
So happy you loved the recipe and kale sounds like a great substitute 🙂
Shannon says
So darn good! I didn’t have spinach so I used kale. I was thinking this would be good on a vegan pizza. I will probably have the leftovers spread on toast for breakfast. Definitely will be making again. Thank you.
Megan says
Love the idea of adding it to pizza 🙂
Emma says
This recipe is SO DELICIOUS! It’s super quick to make and extremely affordable and is not lacking in flavor either. This is definitely going to become a regular recipe that I made! As I was eating it I called my mom to tell her how good it was if that gives you an idea about how much I liked it haha
Megan says
Love this thanks for the review!! 🙂