Lemony, Creamy Butter Beans
A vibrant and healthy dish featuring tender butter beans in a creamy, lemon-infused sauce.
Equipment
- 1 Large skillet
- 1 Lemon Zester
- 1 Lemon Juicer
Ingredients
Main
- 1 tablespoon olive oil
- 1 medium onion yellow or white
- 2 cloves garlic
- 0.5 teaspoon red pepper flakes
- 2 ounce butter beans
- 0.5 cup vegetable broth low sodium
- 0.25 cup heavy cream
- 0.25 cup Parmesan cheese
- 1 lemon lemon
- 2 tablespoons fresh parsley
- taste Salt and black pepper
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.1 tablespoon olive oil, 1 medium onion, 2 cloves garlic
- Add the drained and rinsed butter beans and vegetable broth to the skillet. Bring to a simmer and cook for 10 minutes, allowing the beans to absorb some of the liquid.0.5 teaspoon red pepper flakes, 2 ounce butter beans
- Stir in heavy cream (or coconut cream) and Parmesan cheese (if using). Cook for another 5 minutes, stirring occasionally, until the sauce has thickened slightly.0.5 cup vegetable broth, 0.25 cup heavy cream
- Remove from heat and stir in lemon zest, lemon juice, and fresh parsley. Season with salt and black pepper to taste.0.25 cup Parmesan cheese, 1 lemon lemon, 2 tablespoons fresh parsley
- Serve hot as a main course or side dish. Garnish with extra parsley and a drizzle of olive oil, if desired.
Notes
For a vegan option, omit the Parmesan cheese and use coconut cream instead of heavy cream.