Description
Creamy Lemon Garlic Butter Beans is a delightful and flavorful dish that combines the richness of butter beans with the zesty tang of lemon and garlic. This creamy and comforting vegan recipe is quick and easy to make, perfect for a delicious weeknight dinner or a special gathering.
Ingredients
Units
Scale
For the Creamy Lemon Garlic Butter Beans:
- 2 small shallots, diced, or 1 large
- 4–5 cloves garlic, finely minced
- 3 Tablespoons vegan butter
- 30 ounces canned butter beans (2 cans with the liquid added to the pot)
- 1/4 cup vegan cream cheese
- 2 Tablespoons lemon juice
- 1/2 Tablespoon lemon zest (zest of 1 lemon)
- 3 cups spinach
- Salt & pepper to taste (I recommend at least 1/2 teaspoon pepper)
Instructions
- Prep: Finely dice the shallots and mince the garlic.
- Cooking: Add vegan butter to a large pot and melt over medium heat.
- Add Beans: Include the two cans of butter beans with the liquid. Do not strain. Bring to a simmer and cook for 5 minutes.
- Flavor: Stir in vegan cream cheese, lemon juice, and lemon zest. Bring to a simmer and cook for an additional 2 minutes.
- Finish: Turn off heat, add spinach, and stir until wilted. Season with salt & pepper as desired.
- Serve: Enjoy warm with toasted bread.
I recommend using a garlic press if you have it.
Once melted and sizzling, add shallots and garlic. Saute for about 3 minutes.
Notes
- Serve with toasted sourdough or spelt bread.
- Best enjoyed fresh but can be stored in the fridge for 3-4 days or freezer for 1 month.
- Creamy broth will solidify when refrigerated; reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
