These Creamy Lemon Butterbeans are irresistibly good. They’re simple to make with pantry-friendly ingredients and work perfectly as a side or a light main.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make Creamy Butterbeans
- Leftovers & storage
- Recipe FAQs
- More recipes using beans
- You might also like
- Rate it
- Creamy Butterbeans Recipe
Why this recipe works
This creamy butterbeans dish balances bright lemon with savory aromatics and a rich, silky sauce. Canned butterbeans (lima beans) transform into a luxurious, comforting plate when simmered with stock, cream and nutritional yeast. The lemon juice and zest lift the flavors so the dish never feels heavy.
Serve it with crusty bread or sourdough to soak up the sauce for a simple, satisfying meal.
Ingredients to make Creamy Butterbeans
- Canned butterbeans (lima beans) — the base of the dish.
- Extra virgin olive oil or neutral oil — for sautéing.
- Onion — diced, for sweetness and depth.
- Garlic cloves — finely chopped for savory flavor.
- Paprika powder — mild warmth and color.
- Italian seasoning — a fragrant herb blend.
- Mustard powder — adds subtle tang and complexity.
- Cream — use vegan or dairy cream as preferred.
- Vegetable stock — creates a flavorful sauce.
- Nutritional yeast — for a cheesy, savory note.
- Lemon juice — freshly squeezed for brightness.
- Lemon zest — intensifies the citrus aroma.
See the recipe card below for exact quantities and full instructions.
Substitutions
- Beans: Cannellini or pinto beans work well if you don’t have butterbeans.
- Garlic: Use garlic powder if fresh garlic isn’t available (adjust to taste).
- Stock: Chicken stock can replace vegetable stock for a non-vegan version.
- Cream: Coconut cream or vegan butter are good plant-based alternatives.
- Nutritional yeast: Cream cheese or grated hard cheese can add creaminess if not vegan.
Variations
- Spicy: Add black pepper, red pepper flakes or a pinch of cayenne for heat.
- Greens: Stir in fresh spinach or basil at the end until wilted for extra color and nutrition.
- Tuscan style: Mix in sun-dried tomatoes and a handful of spinach for a richer sauce.
How to make Creamy Butterbeans
Step 1: Dice the onion.
Step 2: Heat the oil in a pot over medium heat. Add the diced onion and cook for about 3 minutes, then add the garlic and cook until fragrant.
Step 3: Add the drained butterbeans, paprika, Italian seasoning, mustard powder and vegetable stock. Simmer for 3–4 minutes to let the flavors combine.
Step 4: Stir in the cream and nutritional yeast until well combined.
Step 5: Finish with lemon juice, lemon zest, salt and pepper. Simmer until the sauce thickens but still coats the beans—avoid over-thickening.
Hint: For a looser sauce, add some of the reserved canning liquid from the beans before draining.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
Recipe FAQs
They are the same bean—different regional names. Butterbean is common in the Southern US and the UK; lima bean is used elsewhere in the US.
Canned, frozen or fresh butterbeans don’t require soaking. Dried butterbeans should be soaked overnight before cooking.
If the recipe calls for drained beans, rinse them. If the recipe uses the canning liquid, rinsing is not necessary.
More Recipes Using Beans
- Spicy Butterbeans on Toast
- Sweet Potato & Black Bean Stew
- Vegan Pasta Bake
- Black Bean Quesadillas
- Vegan Meatballs
- Three Bean Salad
- Vegan Mushroom Pie
- Vegan Chili
You might also like
Breakfast
Spicy Butterbeans
Lunch
Black Bean Quesadillas
Dinner
Sweet Potato & Black Bean Stew
Sides
Three Bean Salad
Rate it…
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Creamy Butterbeans
Ingredients
- 2 cans butterbeans, drained and rinsed
- 1 tbsp olive oil (or neutral oil)
- 1 small onion, diced
- 2 cloves garlic, finely chopped
- 1 tsp paprika powder
- 1 tsp Italian seasoning
- 1 tsp mustard powder
- 1 cup cream (vegan or dairy)
- ½ cup vegetable stock
- 2½ tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Dice the onions.
- Heat olive oil in a pot over medium heat and cook the onion for about 3 minutes. Add garlic and cook until fragrant.
- Add the drained butterbeans, paprika, Italian seasoning, mustard powder and vegetable stock. Simmer 3–4 minutes.
- Stir in the cream and nutritional yeast.
- Add lemon juice, lemon zest, salt and pepper. Simmer until the sauce thickens but still coats the beans.
Notes
Step-by-step photos: Helpful photos are included above to guide you through the process.
Substitutions & variations: Options are listed in the substitutions and variations sections above.
To store: Keep in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
To freeze: Freeze for up to six months in an airtight container. Reheat on the stove or in the microwave.
Tip: Serve with crusty bread or sourdough to soak up the creamy sauce.
Nutrition
Carbohydrates: 30 g |
Protein: 13 g |
Fat: 5 g |
Fiber: 9 g |
Sugar: 6 g
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