Creamy Butter Beans

Creamy Butter Beans

Simmered until velvety, these butter beans turn rich and creamy with garlic and herbs.

Total 40 min Makes 4 servings Calories 285/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Butter beans simmer slowly in broth with garlic, onion, and a splash of cream until they turn soft and luxurious. A finish of parmesan and fresh herbs rounds out the flavor, making this a comforting side dish or a light vegetarian main served with crusty bread.

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cans butter beans (15 oz each), drained and rinsed
  • 1 1/2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  2. Add the garlic and cook, stirring, until fragrant, about 1 minute.

  3. Stir in the butter beans, vegetable broth, thyme, and red pepper flakes. Bring to a simmer.

  4. Reduce heat to low and simmer, stirring occasionally and mashing some beans against the side of the pan to thicken the liquid, until the beans are very tender and the sauce has reduced slightly, about 20 minutes.

  5. Stir in the heavy cream and parmesan cheese. Cook, stirring, until the sauce is creamy and slightly thickened, about 3 minutes.

  6. Season with salt and black pepper to taste.

  7. Remove from heat, sprinkle with fresh parsley, and serve warm.

Rate this recipe

★ 3.6 (1)

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    Creamy Butter Beans

    Butter beans simmer slowly in broth with garlic, onion, and a splash of cream until they turn soft and luxurious. A finish of parmesan and fresh herbs rounds out the flavor, making this a comforting side dish or a light vegetarian main served with crusty bread.

    40 min 4 servings 285 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 small yellow onion, diced
    • 3 cloves garlic, minced
    • 2 cans butter beans (15 oz each), drained and rinsed
    • 1 1/2 cups vegetable broth
    • 1/2 cup heavy cream
    • 1/2 teaspoon dried thyme
    • 1/4 teaspoon red pepper flakes
    • 1/2 cup grated parmesan cheese
    • 1 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons fresh parsley, chopped

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

    2. 2

      Add the garlic and cook, stirring, until fragrant, about 1 minute.

    3. 3

      Stir in the butter beans, vegetable broth, thyme, and red pepper flakes. Bring to a simmer.

    4. 4

      Reduce heat to low and simmer, stirring occasionally and mashing some beans against the side of the pan to thicken the liquid, until the beans are very tender and the sauce has reduced slightly, about 20 minutes.

    5. 5

      Stir in the heavy cream and parmesan cheese. Cook, stirring, until the sauce is creamy and slightly thickened, about 3 minutes.

    6. 6

      Season with salt and black pepper to taste.

    7. 7

      Remove from heat, sprinkle with fresh parsley, and serve warm.