Description
A simple and comforting recipe for Creamy Butter Beans, made with pantry staples and ready in under 30 minutes. Perfect as a side dish or a vegetarian main.
Ingredients
Scale
- 2 cans (15 ounces each) butter beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 cup vegetable broth (or chicken broth for non-vegetarian option)
- 2 tablespoons unsalted butter
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- 1. Heat olive oil in a saucepan over medium heat. Add onion and cook until softened, 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
- 2. Stir in thyme, smoked paprika, and black pepper. Cook for 30 seconds until fragrant.
- 3. Add drained and rinsed butter beans. Stir to coat.
- 4. Pour in vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes.
- 5. Uncover, stir in butter, and cook until melted and liquid has thickened, about 5 minutes.
- 6. Season with salt to taste.
- 7. Serve hot, garnished with parsley.
Notes
Store cooled beans in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or water. Freezing is possible but may alter texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dishes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g