Braised Butter Beans

Butter beans in a bowl with a spoon next to garnishes and a napkin.

It's doesn't get much easier than this hearty vegan and vegetarian bean recipe! With canned beans and minimal prep work, you'll be making this dish on repeat.

Course Dinner, Main Course

Cuisine American, Italian, Mediterranean

Prep Time 10

Cook Time 20

Total Time 30

Servings 1.25-cup servings

Calories 415kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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!
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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.

Nutrition