This simple Mediterranean-style dish brings together creamy butter beans with fragrant garlic, bright lemon juice, warm spices, and fresh herbs. It’s light yet satisfying, packed with plant-based goodness, and comes together quickly for an easy weeknight meal or an elegant side.
Why You’ll Love This Recipe
This recipe is fast, flavorful, and nourishing, making it perfect for busy days when you still want something homemade. The butter beans turn luxuriously tender while absorbing garlicky, lemony, and gently spiced flavors. It’s naturally vegan, gluten-free, and made with everyday pantry staples, yet tastes fresh and vibrant. Enjoy it as a main dish with bread or as a versatile side with grains and salads.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons extra-virgin olive oil
4 garlic cloves, finely minced
1/2 teaspoon red pepper flakes
1/2 teaspoon Urfa pepper (optional)
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cans (15 ounces each) butter beans, drained and rinsed
1 1/2 cups vegetable broth
Juice of 2 large lemons
2 green onions, trimmed and finely chopped
1/3 cup fresh parsley, roughly chopped
1/3 cup fresh dill, roughly chopped
Directions
Heat a large nonstick skillet over medium heat and add the olive oil. Once the oil begins to shimmer, add the minced garlic, red pepper flakes, Urfa pepper if using, cumin, smoked paprika, salt, and black pepper. Stir constantly for about 30 seconds to 1 minute, just until the garlic becomes fragrant without browning.
Add the drained butter beans to the skillet, followed by the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 5 to 10 minutes, stirring occasionally, until the beans are warmed through and the broth thickens slightly.
Remove from the heat and stir in the lemon juice, chopped green onions, parsley, and dill. Taste and adjust seasoning if needed. Serve warm.
Servings and timing
This recipe makes 4 servings.
Preparation time is about 5 minutes, cooking time is approximately 10 minutes, for a total time of 15 minutes.
Variations
For a milder dish, reduce or omit the red pepper flakes.
Substitute butter beans with cannellini beans or Great Northern beans if needed.
Add a handful of baby spinach at the end for extra greens.
Serve over rice, quinoa, or plain pasta to turn it into a hearty main dish.
Finish with an extra drizzle of olive oil for added richness.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of vegetable broth or water if needed. This dish can also be enjoyed at room temperature.
FAQs
Can I use dried butter beans instead of canned?
Yes, but they must be fully cooked beforehand. Use about 3 cups of cooked butter beans in place of the canned beans.
Is this recipe spicy?
It has a gentle heat. You can adjust the spice level by reducing or omitting the red pepper flakes.
Can I make this dish ahead of time?
Yes, the flavors develop nicely as it sits. Reheat gently or serve at room temperature.
What can I serve with butter beans?
They pair well with crusty bread, rice, quinoa, or a fresh salad.
Can I freeze this recipe?
Freezing is not recommended, as the beans may become mushy when thawed.
Is this recipe suitable for a vegan diet?
Yes, it is completely plant-based and dairy-free.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor.
What herbs can I use if I don’t have dill?
Fresh basil, mint, or chives work well.
How do I prevent the garlic from burning?
Keep the heat moderate and stir constantly, removing from heat as soon as the garlic is fragrant.
Can I add vegetables to this recipe?
Yes, zucchini, spinach, or cherry tomatoes make great additions.
Conclusion
Butter Beans with Garlic, Lemon and Herbs is a quick, wholesome recipe that proves simple ingredients can create bold, satisfying flavors. Whether served as a light main or a comforting side, this dish delivers freshness, warmth, and Mediterranean-inspired goodness in every bite.
A vibrant, Mediterranean-inspired dish featuring creamy butter beans simmered in a garlicky lemon broth with fresh herbs and warm spices. Quick, nourishing, and naturally vegan.
Author:Sophia
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:4 servings
Category:Side Dish
Method:Stovetop
Cuisine:Mediterranean
Diet:Vegan
Ingredients
2 tablespoons extra-virgin olive oil
4 garlic cloves, finely minced
1/2 teaspoon red pepper flakes
1/2 teaspoon Urfa pepper (optional)
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cans (15 ounces each) butter beans, drained and rinsed
1 1/2 cups vegetable broth
Juice of 2 large lemons
2 green onions, trimmed and finely chopped
1/3 cup fresh parsley, roughly chopped
1/3 cup fresh dill, roughly chopped
Instructions
Heat olive oil in a large nonstick skillet over medium heat.
Add garlic, red pepper flakes, Urfa pepper (if using), cumin, smoked paprika, salt, and black pepper. Stir constantly for 30 seconds to 1 minute until fragrant.
Add the butter beans and vegetable broth. Bring to a gentle boil, then reduce heat and simmer for 5–10 minutes, stirring occasionally, until beans are warmed through and broth slightly thickens.
Remove from heat. Stir in lemon juice, green onions, parsley, and dill.
Taste and adjust seasoning as needed. Serve warm.
Notes
Reduce or omit red pepper flakes for a milder flavor.
Substitute with cannellini or Great Northern beans if butter beans aren’t available.
Add baby spinach at the end for extra greens.
Serve over rice, quinoa, or pasta for a heartier dish.
Finish with a drizzle of olive oil for extra richness.
