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Lemon Garlic Butter Beans
5 from 60 votes

Lemon Garlic Butter Beans

Lemon Garlic Butter Beans is a creamy, herbed dish featuring butter beans cooked in a lemony, garlic butter sauce thickened with flour and enriched by non-dairy yogurt. The addition of nutritional yeast and Italian herbs lends a savory flavor, balanced by lemon zest and juice for brightness.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 145 kcal
Course: Main Course, Dinner
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 145

% 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.