Creamy Butter Beans Recipe

I finally perfected my Creamy Butter Beans by pairing an unexpected herb with a secret step that even veteran cooks will want to try.

I cook more than my fair share of beans, but this Creamy Butter Beans surprised me, in a good way. I wanted something that felt simple yet convincing, not just another butter beans jar on the shelf.

The soft bite of butter beans plays against sharp lemon zest and juice and a raw snap from a yellow onion, and somehow it all hangs together. I kept thinking this could be the kind of Butter Bean Dinner Recipe you make when you want food that behaves fancy but takes almost no effort, and you get that little wow moment when you taste it.

Ingredients

• Creamy, starchy beans packed with fiber and plant protein, very filling, mild nutty taste.
• Oil adds fruity richness, butter makes it silky and richer, watch salt levels.
• Sweet, caramelizes to add depth, gives natural sugars and savory backbone to dish.
• Sharp raw, mellows with cooking, boosts flavor and offers immune friendly compounds.
• Zest brightens aroma, juice adds acidity, cuts richness and lifts heavy flavors.
• Makes beans silky and lush, adds fat and calories, balances saltiness.
• Crisped bits bring smoky salt, crunchy contrast, optional but totally worth it.
• Fresh green herb, brightens plate, adds herbaceous lift and a little color.

Ingredient Quantities

• 1 lb dried butter beans (lima beans), soaked overnight and drained or 3 cans (15 oz each) butter beans, drained and rinsed
• 2 tablespoons olive oil or 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme or 2 sprigs fresh thyme
• 1 bay leaf (optional)
• 4 cups low sodium vegetable or chicken stock
• 1/2 cup heavy cream or half and half (or 1/2 cup whole milk if you want it lighter)
• 2 tablespoons unsalted butter, for finishing
• Zest and juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• Kosher salt and freshly ground black pepper, to taste
• 1/4 teaspoon smoked paprika or a pinch of red pepper flakes (optional)
• 4 oz pancetta or bacon, diced and crisped (optional)

How to Make this

1. If you used dried beans, put the soaked, drained beans in a large pot with 4 cups stock, add the bay leaf and thyme, bring to a simmer and cook gently until tender, about 45 to 75 minutes; if you used canned beans, skip this and drain and rinse the cans, set aside.

2. While beans cook or before you start the sauce, crisp the diced pancetta or bacon in a skillet over medium heat until golden and fat renders, remove with a slotted spoon and leave the fat in the pan; if you prefer no pork use 2 tablespoons olive oil or 2 tablespoons unsalted butter instead.

3. In the same skillet or a separate heavy pot, heat the olive oil or the 2 tablespoons butter over medium, add the finely chopped onion and sweat until soft and translucent, about 6 to 8 minutes, don’t brown it too much or it gets bitter.

4. Add the minced garlic, the dried thyme or fresh sprigs, and the smoked paprika or red pepper flakes if using; cook 30 to 60 seconds until fragrant.

5. Add the cooked beans (or the drained canned beans) and a little stock to thin if needed; simmer gently 10 to 15 minutes so flavors marry. If the pot is too thick reserve some bean cooking liquid or stock to loosen later.

6. For the creamy texture, mash about one third to one half of the beans with a potato masher or use an immersion blender for a few quick pulses until you get a silky but still slightly chunky texture; if using a blender, cool a bit and work in batches.

7. Stir in the 1/2 cup heavy cream, or half and half, or whole milk for a lighter version, and the 2 tablespoons unsalted butter; warm gently, do not boil after adding the cream.

8. Remove thyme sprigs and bay leaf, then add the lemon zest and lemon juice, chopped parsley, and season with kosher salt and lots of freshly ground black pepper; taste and adjust—remember if you used pancetta or bacon you may need less salt.

9. Serve topped with the crisped pancetta or bacon if using, and an extra sprinkle of parsley and smoked paprika or red pepper flakes for color and heat; leftovers keep well refrigerated and taste even better the next day, just loosen with a splash of stock when reheating.

Equipment Needed

1. Large heavy pot (for cooking soaked beans or simmering the finished stew)
2. Large skillet or sauté pan (to crisp pancetta and sweat the onion)
3. Slotted spoon (to lift out the crisped pancetta or bacon)
4. Wooden spoon or heatproof spatula (for stirring without scratching)
5. Potato masher or immersion blender (for that creamy but slightly chunky texture)
6. Chef’s knife (for chopping onion, garlic, parsley and lemon)
7. Cutting board
8. Measuring cups and spoons (dont skip accurate salt and cream amounts)
9. Colander or fine-mesh strainer (to drain soaked or canned beans)
10. Microplane or fine grater for lemon zest, plus a can opener if you use canned beans

FAQ

Creamy Butter Beans Recipe Substitutions and Variations

• Butter beans: swap in cannellini or great northern beans for almost the same creaminess, or use canned chickpeas if you want a nuttier, firmer bite (use 1:1 for canned, dried will need longer cooking).
• Olive oil or unsalted butter: use avocado oil or grapeseed oil for a neutral flavor, or ghee if you want that browned butter note.
• Heavy cream or half and half: use full fat coconut milk for dairy free, evaporated milk for a similar richness, or whisk plain Greek yogurt with a little milk and temper it into the pot so it doesn’t split.
• Pancetta or bacon: use smoked tofu or tempeh for a vegetarian swap, or sautéed cremini mushrooms with a splash of soy sauce and a pinch of smoked paprika for umami and smoky depth.

Pro Tips

1) Save the bean cooking liquid. It is starchy and flavorful so keep at least a cup when you’re cooking dried beans, it makes the pot silkier than plain stock. If you used canned beans you can hold back a little of the can liquid but rinse first if it seems salty.

2) Render the pancetta slowly in a cold pan so you get more fat, scoop it out and use that fat to sweat the onions for extra depth of flavor. If you skip the pork use a bit more butter or olive oil, and remember to taste for salt later because bacon will add salt.

3) Texture trick: mash about one third to one half of the beans, either with a masher or a few very short pulses with an immersion blender. Dont overblend or youll lose the nice chunky bits, and if you use a countertop blender cool the mix a little and work in small batches so it doesnt foam up.

4) Finish smart: stir in the lemon and a knob of cold butter right at the end to brighten and make the mouthfeel richer, and heat gently dont boil after you add the cream. Taste before you salt especially if you used pancetta, and when reheating add a splash of stock to loosen it up without watering down the flavor.