Creamy Lemon Garlic Butter Beans for a Quick Vegan Delight

Enjoy these Lemon Garlic Butter Beans, a quick and creamy vegan dish ready in just 20 minutes.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Best Recipes

Cuisine: Vegan

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

2 Small Shallots, diced Substitution note: Use yellow onion if necessary.
4-5 cloves Garlic, minced Substitution note: Garlic powder can work in a pinch (1-2 tsp).
3 tablespoons Vegan Butter Creates the rich, creamy base for the sauce.
1/4 cup Vegan Cream Cheese Substitution note: Regular cream cheese can be used for a non-vegan version.

For the Beans

30 ounces Canned Butter Beans Don't strain the liquid for optimal texture.

For the Flavor Boost

2 tablespoons Lemon Juice Enhances brightness of the dish.
1/2 tablespoon Lemon Zest Zest of 1 lemon, intensifies citrus flavor.

For the Greens

3 cups Spinach Substitution note: Kale can be used if preferred.

For Seasoning

1/2 teaspoon Salt Season to taste.
1/2 teaspoon Cracked Pepper Season to taste.

Equipment

Large Pot

Method

Step-by-Step Instructions

Prepare the aromatics: Finely dice shallots and mince garlic, then set aside.
Melt the vegan butter in a large pot over medium heat for 1-2 minutes.
Sauté shallots and garlic in the pot for about 3 minutes until translucent and fragrant.
Add canned butter beans, including liquid, to the pot and bring to a gentle simmer for about 5 minutes.
Mix in vegan cream cheese, lemon juice, and lemon zest, simmer for an additional 2 minutes.
Fold in spinach until just wilted, about 1 minute.
Season the dish with salt and cracked pepper, then serve warm with toasted bread.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 2500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 2 months.

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