If you’re looking for a canned butter beans recipe that’s easy and delicious, these braised butter beans are sure to be a hit! Made all in one skillet with Italian-inspired seasonings, the dish comes together in minutes for a hearty vegetarian and vegan meal. I love to enjoy them with crunchy bread or over pasta or a whole grain.
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Lizzie’s Notes
One of the biggest factors that prevents people from eating more vegetables and cooking healthy meals is lack of time! I totally get it. Not everyone has the time or desire to cook on a regular basis.
But I’d argue that “cooking” doesn’t have to be as elaborate as some people may think. If someone thinks making nutritious recipes will take an hour of their time, I don’t blame them for ordering takeout instead.
There’s good news, though. Healthy recipes can actually be fast, and these braised butter beans prove it! This recipe involves canned beans, a handful of seasonings, and a single skillet. It’s EASY easy and bound to become a go-to meal!
Ingredients and Substitutions
- Canned butter beans: These may also be labeled as lima beans. You can substitute gigante beans if that’s what you can find. Other types of white beans, such as cannellini, navy, or great Northern varieties, also work well.
- Onion: Use any kind you have on hand — yellow, red, shallot, even leeks.
- Garlic: Fresh tastes delicious in braised butter beans, but you can sub garlic powder (about a teaspoon) or dried minced garlic.
- Red pepper flakes: Omit if you don’t want the heat.
- Dried thyme: Sub fresh if you have it or use Italian seasoning.
- Broth: I use vegetable to keep it vegetarian but chicken also works.
- Lemon: The zest and juice both add good flavor and acidity. Substitute a dash of red wine vinegar if you don’t have lemon.
- Capers: Sub green olives or artichokes hearts.
- Parsley and dill: Other fresh herbs, like basil or oregano, work well too.
Instructions
The full recipe card for braised butter beans is at the bottom of the post. Here’s a preview of the steps with photos to guide you in the kitchen.
Cook the onion, garlic, and dried spices in some olive oil.
Add the drained butter beans, capers, broth, and lemon juice and zest.
Bring to a boil, then reduce heat to maintain a simmer for 5 to 10 minutes until the broth is thickened to your liking.
Stir in the fresh herbs.
Storage and Reheating
Leftovers will keep in an airtight container in the fridge for 2 to 3 days. When reheating, be careful not to dry the beans out. You can reheat in a skillet or saucepan with a dash of broth over low heat until warmed through. If reheating in the microwave, cook in 30-second increments at 50% power to prevent drying out.
Serving
This dish is delicious with crunchy bread or served over pasta, farro, or pearled couscous. Some other ideas including adding spinach or kale before removing from heat for extra vegetables, serving with parmesan cheese, or enjoying the beans smashed onto toast. Add more broth if you want to make the recipe more of a soup.
More Bean Recipes
Love these braised butter beans? Check out these similar recipes while you’re here:
📖 Recipe
Braised Butter Beans
Equipment
- large skillet
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup minced onion - from about ½ large onion
- 3 cloves garlic - minced or pressed
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 31 ounce butter beans - 2 x 15.5 ounce cans, drained and rinsed
- 1.5 cups vegetable broth
- 2 teaspoons lemon zest - from 1 lemon
- 1 to 2 tablespoons lemon juice - from ½ large lemon
- 1 tablespoon capers
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- Salt - to taste
- Bread, pasta, or a grain of choice - for serving, if desired
Instructions
- First, if you are planning to serve your beans with pasta or a whole grain, make it now according to the package instructions.
- Next, warm the olive oil in a large skillet over medium heat. Add the onion and cook 3 to 4 minutes until softened. Stir in the garlic, thyme, and red pepper flakes. Cook one more minute until fragrant.
- Add the drained and rinsed butter beans, vegetable broth, lemon zest and juice, and capers to the skillet. Increase heat to bring to a boil. Reduce heat to medium-low to maintain a simmer. Cook for 5 to 10 minutes until the broth is thickened to your liking.
- Remove from heat and stir in the fresh herbs. Season with salt to taste.
- Enjoy warm on their own or with crunchy bread, pasta, or pearled couscous!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Store leftovers in an airtight container in the fridge for up to 2 to 3 days. Reheat over low heat in a saucepan or skillet with some extra broth until warmed through. If you want to microwave them, try heating at 50% power in 30-second intervals to avoid drying them out.
- Possible additions include spinach, kale, or chard (added while cooking so it wilts) or parmesan cheese. To make this recipe more of a soup, add more broth.
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