Can I make Creamy Lemon Garlic Butter Beans without butter?

Yes. Use extra-virgin olive oil and add a spoonful of cashew cream or tahini for body. Then finish with more olive oil for silkiness.

What beans work best for Creamy Lemon Garlic Butter Beans?

Butter beans give the creamiest texture. However, cannellini or Great Northern also work and hold shape well on toast.

How do I prevent the garlic from turning bitter?

Keep heat low and watch closely. Then add liquid before the garlic browns; pale gold equals fragrant, brown equals harsh.

Can I use dried beans instead of canned?

Yes. Cook butter beans from dry until creamy-tender, save some cooking liquid, and proceed with the recipe. Then season at the end.

Do Creamy Lemon Garlic Butter Beans freeze well?

They freeze well for two months without fresh herbs. Then stir in lemon and herbs after reheating for best flavor.

How do I serve the beans as a full meal?

Pile them on garlicky toast, add a fried or poached egg, and scatter arugula. Then finish with chili oil or parmesan.

Creamy Lemon Garlic Butter Beans: 7 Genius Tips

Name: Creamy Lemon Garlic Butter Beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean-inspired
Ingredients: 2 cans (15 oz each) butter beans, drained and rinsed (reserve 1/2 cup liquid); 3 tbsp unsalted butter; 2 tbsp extra-virgin olive oil; 4 garlic cloves, thinly sliced; 1 tsp lemon zest; 2–3 tbsp fresh lemon juice, to taste; 1/2 cup low-sodium broth or reserved bean liquid; 1/4–1/2 tsp red pepper flakes; 1/2–3/4 tsp kosher salt; 1/4 tsp black pepper; 2 tbsp chopped parsley or dill; Optional: 2 tbsp grated parmesan, 1 tbsp capers, chili oil, toasted breadcrumbs

Description

Silky butter beans in a bright lemon-garlic emulsion with herbs. Ready in 20 minutes for toast, bowls, or elegant appetizers.

Ingredients

Scale

2 cans (15 oz each) butter beans, drained and rinsed (reserve 1/2 cup liquid)
3 tbsp unsalted butter
2 tbsp extra-virgin olive oil
4 garlic cloves, thinly sliced
1 tsp lemon zest
2–3 tbsp fresh lemon juice, to taste
1/2 cup low-sodium broth or reserved bean liquid
1/4–1/2 tsp red pepper flakes
1/2–3/4 tsp kosher salt
1/4 tsp black pepper
2 tbsp chopped parsley or dill
Optional: 2 tbsp grated parmesan, 1 tbsp capers, chili oil, toasted breadcrumbs

Everything you need for lemon-garlic butter beans.

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Instructions

Warm a skillet over medium-low; add olive oil and butter.
Add garlic; cook 1–2 minutes until fragrant and just blond.
Stir in beans, red pepper flakes, salt, and pepper; cook 2 minutes.
Add broth or reserved bean liquid; scrape fond.
Mash a handful of beans to thicken; simmer 2–3 minutes.
Stir in lemon zest and juice; taste and adjust seasoning.
Fold in herbs; add parmesan or capers if using.
Finish with olive oil and extra zest; serve warm.

Notes

Add lemon off heat to keep the emulsion silky.

Loosen leftovers with hot water while reheating.

For dairy-free, use olive oil and a spoon of tahini or cashew cream.

For protein, top with tuna, sausage, or a poached egg.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Stovetop
Cuisine: Mediterranean-inspired

Nutrition

Serving Size: 1 cup
Calories: 360 kcal
Sugar: 3g
Sodium: 540mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 9g
Protein: 12g
Cholesterol: 25mg