Creamy Butter Beans

5 from 5 votes

An easy recipe for the most delicious and creamy butter beans! The beans are simply flavored with garlic and dried herbs, but they pack so much flavor.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Side Dish

Cuisine: Mediterranean inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 219kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Bowl
Dutch oven or large pot

Ingredients

1½ cups butter beans (large lima beans)
1 tablespoon extra virgin olive oil
5 cloves garlic (thinly sliced)
1 medium onion (finely diced)
2 medium carrots (finely diced)
1 large green bell pepper (deseeded, then finely diced)
1 teaspoon dried oregano (you can taste and add more if you want to).
2 dried bay leaves
2 cups vegetable stock
1 tablespoon vegan butter (optional)
2 tablespoons parsley (finely chopped)
Salt and ground black pepper to taste

US Customary - Metric

Instructions

Soak the butter beans in a bowl with water to cover by at least two inches. Let stand overnight or at least for six hours until the butter beans have doubled in size. Drain out the water.
Place olive oil and garlic in a large pot or Dutch oven. Turn heat to medium low and saute for a minute.
Stir in the vegetables: onions, bell peppers and carrots. Add a pinch of salt and ground black pepper to taste. Saute for five minutes over medium heat or until the vegetables are partly tender. We are not looking to brown them.
Stir in the soaked, drained butter beans, oregano and bay leaves. Mix well.
Add the vegetable stock or water to the pot and mix well. Bring to a boil, then turn heat down to a simmer and cover the pot. Let the beans cook 30-40 minutes or until they are tender.
Use a ladle to mash just a few butter beans. This will help thicken the sauce. Add salt if needed and stir in the vegan butter at this time, if using. Stir in the parsley. Turn off heat. The sauce will thicken further as the beans stand.

Nutrition