Description
This Creamy Lemon Garlic Butter Beans recipe is a quick and flavorful vegan dish that combines tender butter beans with a rich, creamy lemon garlic butter sauce. Enhanced with fresh spinach and bright lemon zest, this comforting meal is perfect for a healthy weeknight dinner served warm with toasted bread.
Ingredients
Scale
Produce
- 2 small shallots, diced (or 1 large shallot)
- 4-5 cloves garlic, finely minced
- ½ tablespoon lemon zest (zest of 1 lemon)
- 2 tablespoons lemon juice
- 3 cups fresh spinach
Pantry
- 30 ounces canned butter beans (2 cans, including liquid)
- Salt & pepper to taste (recommend at least ½ teaspoon pepper)
Dairy & Alternatives
- 3 tablespoons vegan butter
- ¼ cup vegan cream cheese
Instructions
- Prep Ingredients: Finely dice the shallots and mince the garlic cloves to prepare them for sautéing.
- Sauté Shallots and Garlic: In a large pot over medium heat, melt the vegan butter. Add the diced shallots and minced garlic and sauté for about 3 minutes until fragrant and translucent.
- Add Beans: Pour in the canned butter beans along with the liquid from the cans. Stir to combine and let the mixture simmer gently for 5 minutes to heat through and let flavors meld.
- Add Creamy Ingredients: Stir in the vegan cream cheese, fresh lemon juice, and lemon zest. Continue simmering for another 2 minutes to create a creamy, tangy sauce.
- Add Spinach: Turn off the heat and add the fresh spinach. Stir until the spinach wilts completely, folding it into the creamy bean mixture.
- Season and Serve: Season the dish with salt and pepper to taste. Serve warm, ideally with toasted bread for a satisfying meal.
Notes
- You can substitute vegan cream cheese with a plant-based sour cream or cashew cream for variation.
- For extra protein, add some cooked plant-based sausage or grilled tofu on the side.
- Adjust lemon juice and zest for a brighter or milder lemon flavor according to your preference.
- Leftovers store well refrigerated and can be gently reheated on the stovetop or microwave.
