Introduction

Hey there, kitchen friend! Sometimes, don’t you just crave something incredibly comforting, super flavorful, but also ridiculously easy? Something that feels like a warm hug on a plate? Well, let me introduce you to my absolute favorite weeknight hero: Creamy Lemon Garlic Butter Beans. This dish is a total game-changer, proof that simple pantry ingredients can create something truly magical. It’s quick enough for a busy Tuesday but feels special enough for a relaxed Sunday dinner. Trust me, once you make this, it’ll be on repeat in your kitchen!

Why You’ll Love This Recipe

Fast: We’re talking under 20 minutes from start to finish. Perfect for those “what’s for dinner?” moments!
Easy: If you can chop a little and stir, you can make this. No fancy techniques here.
Giftable: Okay, maybe not “giftable” in the traditional sense, but it’s a dish you’ll be proud to share with friends or bring to a potluck.
Crowd-pleasing: Even picky eaters are often won over by the creamy texture and bright flavors. It’s surprisingly satisfying!

Ingredients

Here’s what you’ll need. Most of these are probably hanging out in your pantry or fridge right now!

2 small shallots, diced (or 1 large): Shallots bring a lovely, mild oniony flavor without being overpowering. If you don’t have them, half a small yellow onion, finely diced, will work in a pinch!
4-5 cloves garlic, finely minced: Don’t be shy with the garlic! Fresh is always best for that amazing aroma.
3 Tablespoons vegan butter: For that rich, buttery base. Use your favorite plant-based butter here. If you’re not keeping it vegan, dairy butter works beautifully too.
30 ounces canned butter beans (2 cans, undrained): These creamy, tender beans are the star! And yes, we’re using them undrained. That starchy liquid is key to our creamy sauce.
¼ cup vegan cream cheese: This is where the magic happens! It melts into the bean liquid to create that luscious, creamy texture. Again, dairy cream cheese is fine if you’re not vegan.
2 Tablespoons lemon juice: Freshly squeezed, please! It adds that essential bright, tangy counterpoint to the richness.
½ Tablespoon lemon zest (from 1 lemon): Don’t skip the zest! It holds all those wonderful lemony oils and really amps up the citrus flavor.
3 cups spinach: A healthy pop of green that wilts down beautifully right into the beans.
Salt and pepper, to taste: Simple seasonings to make all the flavors pop.

How to Make It

Let’s get cooking! You’ll see just how fast this comes together.

First, grab a medium-sized pot or a deep skillet. Melt your vegan butter over medium heat.
Add the diced shallots and cook, stirring occasionally, until they’re soft and translucent. This usually takes about 3-5 minutes. Don’t rush this step – cooking the shallots slowly builds flavor.
Now, toss in the minced garlic. Cook for just about 60 seconds, stirring constantly, until it’s fragrant. Be careful not to let it burn! Burnt garlic is a sad thing.
Pour in the two cans of undrained butter beans. Yep, liquid and all! Stir everything together.
Add the vegan cream cheese, lemon juice, and lemon zest to the pot. Stir gently until the cream cheese is completely melted and the sauce is smooth and creamy. It might look a little rustic at first, but keep stirring, and it will come together beautifully.
Bring the mixture to a gentle simmer and let it cook for just a few minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
Finally, add the spinach by the handful, stirring it in until it wilts down. This happens super fast!
Season generously with salt and pepper to your taste. Give it a taste and add more lemon juice, salt, or pepper if you think it needs it.
Serve hot! It’s fantastic on its own, with crusty bread, or as a side dish.

Substitutions & Additions

Feel free to play around with this recipe! It’s very forgiving.

Beans: While butter beans are truly king here for their creaminess, you could try cannellini beans or even chickpeas for a different texture. You might need to add a splash of veggie broth if using drained beans to help with the sauce.
Creaminess: No vegan cream cheese? A couple of tablespoons of full-fat coconut milk or a swirl of cashew cream could work, though the texture will be slightly different.
Greens: Kale or chard can be used instead of spinach, just add them earlier as they take longer to wilt.
Spice: Add a pinch of red pepper flakes with the garlic for a little heat.
Herbs: Fresh chopped parsley, dill, or chives stirred in at the end would be lovely.
Nutritional Yeast: For an extra cheesy flavor boost, stir in a tablespoon or two of nutritional yeast along with the cream cheese.

Tips for Success

Don’t Drain the Beans! Seriously, that starchy liquid from the cans is essential for creating the creamy sauce without needing extra thickeners.
Fresh is Best: While garlic powder and bottled lemon juice could work, using fresh garlic and fresh lemon juice/zest makes a huge difference in flavor.
Taste and Adjust: Always taste your dish before serving! A little extra salt, pepper, or a squeeze more lemon juice can elevate it from good to amazing.
Prep Ahead: You can dice your shallots and mince your garlic ahead of time and store them in the fridge to save a few minutes during cooking.

How to Store It

This dish keeps pretty well, making leftovers a treat!

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm on the stovetop over low heat, stirring occasionally. You might need to add a tiny splash of water or veggie broth if it seems too thick.

Freezing? You can, but creamy sauces with beans can sometimes change texture a bit when thawed. If you freeze it, let it thaw completely in the fridge before reheating slowly on the stove.

FAQs

Can I use dried butter beans? Yes, but you’ll need to cook them according to package directions first until very tender. Then, drain and proceed with the recipe, using some of the bean cooking liquid or veggie broth in place of the canned bean liquid.
Is this recipe truly vegan? As written with vegan butter and vegan cream cheese, yes, it is! If you use dairy versions, it would be vegetarian.
What should I serve this with? It’s wonderful on its own with crusty bread for dipping! It also makes a fantastic side dish for roasted chicken, fish, or other plant-based mains like grilled tofu or tempeh.

Cozy Creamy Lemon Garlic Butter Beans

An incredibly comforting, super flavorful, and ridiculously easy dish using simple pantry ingredients. Fast enough for a weeknight but special enough for a relaxed dinner.

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Prep Time 5

Cook Time 10

Equipment

medium-sized pot
deep skillet

Ingredients

Hauptzutaten

2 small shallots, diced or 1 large; or half a small yellow onion, finely diced
4 cloves garlic, finely minced 4-5 cloves; fresh is always best
3 Tablespoons vegan butter dairy butter works too
30 ounces canned butter beans 2 cans, undrained; the starchy liquid is key
0.25 cup vegan cream cheese dairy cream cheese is fine if not vegan
2 Tablespoons lemon juice Freshly squeezed, please!
0.5 Tablespoon lemon zest from 1 lemon
3 cups spinach
Salt to taste
pepper to taste

Instructions

First, grab a medium-sized pot or a deep skillet. Melt your vegan butter over medium heat.
Add the diced shallots and cook, stirring occasionally, until they're soft and translucent. This usually takes about 3-5 minutes. Don't rush this step – cooking the shallots slowly builds flavor.
Now, toss in the minced garlic. Cook for just about 60 seconds, stirring constantly, until it's fragrant. Be careful not to let it burn! Burnt garlic is a sad thing.
Pour in the two cans of undrained butter beans. Yep, liquid and all! Stir everything together.
Add the vegan cream cheese, lemon juice, and lemon zest to the pot. Stir gently until the cream cheese is completely melted and the sauce is smooth and creamy. It might look a little rustic at first, but keep stirring, and it will come together beautifully.
Bring the mixture to a gentle simmer and let it cook for just a few minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly.
Finally, add the spinach by the handful, stirring it in until it wilts down. This happens super fast!
Season generously with salt and pepper to your taste. Give it a taste and add more lemon juice, salt, or pepper if you think it needs it.
Serve hot! It's fantastic on its own, with crusty bread, or as a side dish.

Notes

Tips: Don't drain the canned beans; the starchy liquid is essential for creaminess. Use fresh garlic and lemon juice/zest for best flavor. Always taste and adjust seasoning (salt, pepper, lemon juice) before serving. You can dice shallots and mince garlic ahead of time. Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of water or broth if needed. Freezing is possible, but texture may change upon thawing.