Lemon Garlic Butter Beans
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
145 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Lemon Garlic Butter Beans
Description
This recipe sautés garlic and onion in olive oil until translucent, then adds seasonings including onion powder, black pepper, flour, nutritional yeast, and Italian herbs for depth. Non-dairy yogurt, lemon juice and zest, lemon slices, and mustard enhance the sauce's acidity and creaminess. Butter beans and water or vegetable stock are simmered in this lemon garlic butter sauce, which thickens into a velvety coating covering the beans.
The flavor is a blend of bright citrus, garlic, and herbs with a creamy texture from the yogurt and flour thickener. The dish is hearty, yet fresh and lightly tangy, suitable as a vegan side or main when paired with appropriate accompaniments.
Lemon garlic butter beans pair well with toasted crusty bread, flatbread, pasta, or grilled vegetables. Garnishing with black pepper, vegan parmesan, or fresh parsley adds texture and flavor contrast.
This recipe can be stored refrigerated up to three days and reheated in a skillet or microwave. Freezing is also an option. Using gluten-free flour maintains dietary requirements without altering the dish's character.
Ingredients
- 2 teaspoons extra virgin olive oil
- 4 cloves garlic minced
- 1/2 cup onion chopped
- 1/2 teaspoon salt divided
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 tablespoon flour all-purpose or a gluten-free blend
- 1 tablespoon nutritional yeast
- 1 to 2 teaspoons italian herbs or use a mix of Italian herb blend and dried dill
- 1/3 cup Non-Dairy yogurt or non-dairy cream (such as cashew cream) or cream cheese
- 2 tablespoons lemon juice
- lemon zest of 1 small
- 2 lices of lemon
- 1/2 teaspoon mustard or 1/2 teaspoon dried ground mustard, prepared stone-ground
- 1 cup water or vegetable stock
- 15 ounce butter beans or other white beans, such as cannellini, great northern, or chickpeas or 1.5 cups cooked beans or use cubed tofu, can, drained
- black pepper for garnish, vegan parmesan, chopped fresh
- Parmesan Cheese
- parsley
Instructions
- Heat a large skillet over medium heat. Add the oil, and once the oil is hot, add the garlic. Mix and cook for 5 to 10 seconds, then add the onion and 1/4 teaspoon of the salt. Cook, stirring frequently, until the onion is translucent, 5 to 7 minutes. Add splashes of water or broth, as needed, to help the onions cook evenly and faster.
- Add in the onion powder, black pepper, flour, nutritional yeast, and Italian herbs. Mix in for a few seconds, then stir in the non-dairy yogurt, lemon juice, lemon zest, lemon slices, mustard, and the remaining salt. Bring to a boil, then mix in the water and beans. Cover with a lid, and let it cook for 3 to 4 minutes to come to a good boil, then simmer for another minute, open the lid, and taste and adjust the flavor. Add more salt if you need, and if you want more heat add some red pepper flakes. If you want it more herby, then add fresh dill or fresh Italian herbs, like oregano or basil.
- Switch off the heat, garnish generously with black pepper, vegan parmesan, and fresh parsley and serve. Serve with sourdough, garlic bread, over pasta, grilled cauliflower or veggies.
Notes
- Use gluten-free flour to make the dish gluten-free if needed.
- Choose soy- and nut-free non-dairy yogurt options to avoid allergens.
- Store leftovers in a sealed container refrigerated for up to 3 days; reheat gently.
- Freeze cooked beans in this sauce for longer storage.
- Serve with toasted sourdough, crusty bread, pasta, or grilled cauliflower for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Sodium | 655mg | 27% |
| Potassium | 333mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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