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–+ servings
CREAMY BUTTER BEANS

Creamy Butter Beans: Quick, Heartwarming Vegan Delight

Indulge in creamy butter beans, a delightful vegan meal rich in flavor and nutrients, perfect for busy nights.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 plates
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness and depth; use any neutral oil if preferred.
  • 3 cloves Garlic (sliced) Provides aromatic flavor; substitute with garlic powder if fresh is unavailable.
  • ½ pint Grape/Cherry Tomatoes Adds freshness and acidity; regular diced tomatoes can be used for convenience.
  • ¼ teaspoon Crushed Red Pepper Flakes Adds a lovely kick; omit for a milder flavor if desired.
  • 1 can Butter Beans (drained) The star ingredient, providing creaminess and protein; can substitute with chickpeas.
For the Creaminess
  • 2 tablespoons Hummus Acts as a thickener and enhances creaminess; tahini or additional bean puree work as good substitutes.
  • 1 tablespoon Lemon Juice Brightens flavors beautifully; lime juice can serve as a substitute.
For the Freshness
  • 2 cups Baby Spinach/Kale Packed with nutrients; any leafy green such as Swiss chard is a great alternative.
  • 1 zest Lemon Zest Enhances citrusy brightness; can be omitted if not on hand.
Optional Sweetness & Seasoning
  • 1 teaspoon Maple Syrup Adds a touch of natural sweetness; swap with agave nectar or leave out if unnecessary.
  • Salt and Black Pepper To taste; essential for bringing together the flavors in your creamy butter beans.

Equipment

  • Medium skillet

Method
 

Step‑by‑Step Instructions for CREAMY BUTTER BEANS
  1. Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Once the oil shimmers, add 3 sliced garlic cloves and sauté for about 30 seconds until fragrant and lightly golden.
  2. Stir in ½ pint of grape or cherry tomatoes along with ¼ teaspoon of crushed red pepper flakes. Continue cooking for an additional minute.
  3. Pour in the reserved liquid from the butter beans, or substitute with vegetable broth, and reduce the heat to medium-low. Let the mixture simmer for about 3 minutes.
  4. Add 2 tablespoons of hummus and 1 tablespoon of lemon juice to the skillet, stirring until fully combined.
  5. Fold in 2 cups of baby spinach or kale along with 1 can of drained butter beans. Cook for 2–3 minutes, until the greens are just wilted.
  6. Incorporate the zest of 1 lemon and, if desired, 1 teaspoon of maple syrup for a hint of sweetness. Season your creamy butter beans with salt and black pepper to taste.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 200mgPotassium: 600mgFiber: 12gSugar: 6gVitamin A: 1800IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For long-term storage, freeze in containers for up to 2 months.

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