This creamy lemon butter beans recipe turns the humble canned beans into something truly amazing! The sauce is bright and super flavorful and super easy to make in just 25 minutes for a cozy yet high-protein dinner.
If you've been on VeganCocotte before, you may have seen how fond I am of quick and easy creamy pasta dishes.
These creamy lemon butter beans are inspired by the same idea of using starchy pasta water to pull a sauce together.
The water from canned beans works the same way, so instead of draining it all down the sink, you can use a bit of it to loosen the sauce and turn any kind of beans silky and creamy.
This gives you a quick and easy lunch or a fuss-free dinner that's high in protein and much lower in carbs than pasta.
Simply spoon it over toast, pair it with your favorite crusty bread, or do what I do most of the time and just eat it straight from the pan.
Why you'll love creamy lemon butter beans
- It uses simple pantry ingredients, so you can make it anytime.
- It's easy to customize with extra veggies or herbs, depending on what you have on hand.
- They work well as a main dish, but you can serve them as a side, too!
What you'll need
Plant-based butter - I typically use the unsalted plant-based butter from Flora, but feel free to use your favorite because this is the element that sets off the creamy base of the sauce.
Shallots - Shallots are perfect in this sauce because they are mellower than onions, but if you don't mind a more pungent flavor, you can go for onions as well, or you can even add leeks.
Garlic - I use four cloves in this recipe, but you can obviously adjust to preference.
Italian herbs - A sprinkle of Italian herbs is what brings the flavors of the sauce together.
Chili flakes - I use a bit of chili flakes because I like a bit of heat, but you can skip it if you're not a fan.
Plant-based cream - I typically go for an oat cream, but you can use your favorite here or even substitute with the creamy top of a can of coconut milk.
Butter beans - I opt for canned butter beans because they are big and plump, but you can also use cannellini beans if you like. Just keep in mind that they may get a bit mushy.
Lemon - I use the lemon juice and zest from an entire lemon here because this is, after all, a lemon butter sauce. Feel free to adjust to your liking.
Nutritional yeast - I add a bit of nutritional yeast for that cheesy flavor.
Pro tip
Don't stir too much when simmering the beans so they don't break apart!
How to make creamy lemon butter beans
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Melt the butter in a skillet over medium, then add the shallots and garlic and cook until they're soft and fragrant.
Sprinkle in the Italian herbs, chili flakes, salt, and pepper, then let everything cook for another minute.
Pour in the reserved bean water and the plant-based cream, bring it to a gentle simmer, then lower the heat.
Stir in the beans and let the sauce thicken for about 5 minutes, then add the lemon zest, lemon juice, and nutritional yeast. Adjust with more bean water if needed, fold in the basil, and season to taste before serving.
Substitutions and variations
- If you don't have Italian herbs, try thyme, oregano or a bit of rosemary. Fresh herbs at the end also work nicely.
- This recipe would also work well with canned chickpeas instead of butter beans.
- Bulk it up with some baby spinach, kale or a handful of frozen peas.
Helpful tips
- I like to sauté the shallots slowly so they soften without browning too much. This keeps the sauce sweeter and smoother.
- If your bean liquid looks very thick or gelled, whisk it a little before adding so it blends into the sauce more easily.
- Let the beans simmer gently, as too much heat can make them break apart.
What to serve with lemon butter beans
- Crusty bread or sourdough - just perfect for scooping and soaking up the sauce.
- On toast - honestly, one of the best and fastest ways to enjoy them.
- Over rice or quinoa - makes it a bit more filling.
Leftovers and storage
- These lemony butter beans keep well in an airtight container in the fridge for up to 4 days.
- To reheat them, use the microwave in short bursts or warm them on the hob, adding a splash of vegetable stock or water if needed to loosen the sauce.
- You can also freeze this dish for up to a month, then defrost it in the fridge overnight and reheat as above.
More easy vegan recipes with beans
If you've tried this creamy lemon butter beans recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Creamy Lemon Butter Beans
Ingredients
- 2 tablespoons plant-based butter
- 2 medium shallots, finely diced
- 4 garlic cloves, roughly chopped
- 1 teaspoon Italian herbs mix
- ¼ teaspoon red chili flakes
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 can (14 oz / 400 g) butter beans, drained (reserve the water)
- 1 cup (250 ml) water from the canned beans
- 1 cup (250 ml) plant-based heavy cream
- Juice and zest of 1 small lemon
- 2 tablespoons nutritional yeast
- 6-8 fresh basil leaves, roughly torn
Instructions
- Heat a large skillet over medium and melt the plant-based butter. Add the diced shallots and garlic and cook a few minutes until they soften.2 tablespoons plant-based butter2 medium shallots4 garlic cloves
- Stir in the Italian herbs, chili flakes, salt, and pepper, and let everything cook for another minute.1 teaspoon Italian herbs mix¼ teaspoon red chili flakes½ teaspoon salt¼ teaspoon freshly ground black pepper
- Pour in the water from the beans together with the plant-based cream and bring it to a gentle simmer.1 cup water from the canned beans1 cup plant-based heavy cream
- Lower the heat and stir in the beans. Allow them to cook about 5 minutes, just until the sauce starts to thicken.2 can (14 oz / 400 g) butter beans
- Add the lemon zest, lemon juice, and nutritional yeast. If the sauce looks too thick, splash in a little more bean water until it's as creamy as you like.Juice and zest of 1 small lemon2 tablespoons nutritional yeast
- Turn off the heat and fold in the torn basil. Taste and adjust the seasoning. Serve warm with crusty bread or spooned over rice.6-8 fresh basil leaves
Notes
- The best way to serve these creamy lemon butter beans is with some crusty bread. The sauce simply asks for it!
- Since everything comes together quickly, make sure you get all ingredients prepped and ready to go before you start cooking.
Cy
I'm working on going fully vegan with my partner, and I love creamy dishes. I was sad, thinking I'd have to give that up. Then I found this site and this recipe.
I've made this several times, adding roasted kale on the side for a boost of greens and serving over whole grain pasta. It is delicious, comforting, and remarkably creamy for a vegan dish (oat cream is fantastic). I love the flavor of the Italian herbs and nutritional yeast! It would match well with other veggies too. Spinach, roasted carrots, asparagus, brussels sprouts, or broccoli for sure. Worth experimenting!
My only critique of this recipe is the estimated prep time of 5 minutes. That is professional chef in professional kitchen speed. In my well-equipped home kitchen it takes more like twenty minutes even if you don't add kale or other veggies like I do, and I am not a slow cook! Still a short enough prep time for an easy, nutritional, yummy weeknight meal, though, so I can't fault the estimate too much.
Caroline
I would love to try this one. It ticks all the boxes for me.
Paris
Enjoy!