If you’ve ever had those nights where you just want dinner on the table, but you actually also want something that tastes good, then this easy and simple butter bean recipe will do the trick!
It’s a 30 minute or less recipe that seems so simple but it’s full of flavor and deliciousness. You won’t be able to get enough of it!
Why You’ll Love This Bean Recipe
- Meal Prep Friendly – this recipe only gets better as it sits and allows the flavors to merry together and lasts for up to 4-5 days in the fridge which makes it a great option to eat all week long. It can also be frozen!
- Flavorful Restaurant Quality Meal- You won’t believe how much flavor you get out of these simple ingredients and when all combined are something incredible
- A New Way to Enjoy – Butter beans are a great source of protein and I love their creamy texture over so many other white beans. You’ll love switching up your everday.
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Ingredients for Zesty Butter Beans:
Butter Beans
I love the surface area and creaminess that you get from butter beans over other white beans. That’s why it’s an instant choice for me when making recipes like this one.
Substitute: Any white beans like great northern or cannellini will also work with this recipe. Alternatively, you could also do this with tofu (seared first) or cauliflower (cooked first).
Coconut Milk
Coconut milk is making our sauce thick and creamy and compliments the zest and juice of the lemon really well.
Substitute: You can make this nut free by blending unsalted pepita seeds with water for a cream like sauce (equal parts so 1 cup seeds to 1 cup water). Cashew cream or extra creamy oat milk would be good subs as well.
Aromatics
Garlic and onions are our aromatics to help us start building our flavors right away.
Substitute: Shallots or white onions would also work in this recipe.
Spices
We use dried spices to build and layer our flavors. When you put them in before adding the sauce and allow them to bloom, they release more of their natural oils and become more fragrant in the overall dish.
Kale
Kale wilted at the end, just gives a boost in nutritional value while helping this recipe go a little further.
Substitute: You could also do this with spinach or other leafy greens.
Lemon
The secret ingredient in this recipe to really brighten and bring out the flavors is lemon! We’re using the zest and juice of the lemon at the end so you are hit with all those flavors without loosing any during the cooking process.
Substitute: You could also do this with limes or oranges to switch up the flavors.
More ways to enjoy butter beans:
🥳 Get the Full Recipe
Lemon Coconut Butter Beans with Kale
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- ¾ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes, more or less to taste
- 1 cup low-sodium vegetable stock (240g)
- 14.5 ounces canned coconut milk (1 can or 400mL)
- 30 ounces butter beans, rinsed and drained (2 cans or 630g)
- 2 cups kale, chopped (130g)
- 1 lemon, zested and juiced
Instructions
- In a large skillet, add olive oil and heat over medium. When hot, add in your 1 diced onion and saute for 3-5 minutes or until softened and translucent. Then, add in your 4 cloves minced garlic and saute for 30 seconds or until fragrant.
- Add in your 1 teaspoon turmeric, ½ teaspoon each smoked paprika, dried oregano, black pepper and salt, and ¼ teaspoon (more or less) of red pepper flakes. Stir together and allow to cook for 30 seconds.
- Add in ½ cup vegetable stock and scrap the bottom of the pan for any bits that are stuck to the bottom. Then, add in your canned coconut milk and stir together.
- Add in your drained and rinsed beans and add to your sauce. Stir together and allow to cook for 5-7 minutes. If you're like your sauce a little thicken after this time, remove some beans and smash them, then re-add them to your skillet and stir together.
- Add in your 2 cups chopped kale and stir together. Allow to cook for 3-5 minutes or until wilted. Remove from heat and add in the zest of 1 lemon and juice from half. Stir together. Taste and add more of the lemon juice if desired. We served this with cooked rice and pickled red onions on the side.
Notes
Video
Nutrition
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Frequently Asked Questions:
This recipe will last up to 4-5 days in the fridge when made as instructed. Once cooled, store in an air tight container.
Yes! For the coconut cream, you can replace the pepitas or sunflower seed cream (equal parts seeds and water blended together to make a cream) or you can use creamy oat milk.
There are no other Top 9 allergens in this recipe.
Of course, cubed, seared tofu and/or serving this with grains like quinoa or farro.
Delicious, healthy – quick and easy!
So happy you enjoyed!
This was SO flavorful and simple/quick to make! Definitely recommend making the recommended rice and pickled red onions for serving. Thank you for a fantastic recipe.
You’re so welcome. Happy you enjoyed it
This was the first of two of your recipes I’ve made. My personal favourite so far. So fresh and great flavours and textures. If I was the only one eating it I’d be making it every week.
Love when you find recipes that you enjoy so much!
Loved this dish! It came together super fast – so fast that there was no time to make rice, so we had it on polenta. Super great! We’re hoping to put it in the frequent menu rotation!
This served over polenta sounds delicious! Thank you so much for giving the recipe a try and adding it to your regular meal rotation!
This is the first time I’ve made one of your recipes. It is delicious! I enjoy beans and this is a very flavorful way to eat them! Thank you for sharing your recipes.
Awww, thank you so much! We are so happy to hear that you enjoyed the recipe!
Delicious!
Thank you so much!
So flavorful and easy to make. Will definitely go on repeat.
Awww, thank you so much!