Dinner

Butter Beans with Garlic, Lemon and Herbs Recipe

ByLily Monroe January 22, 2026January 22, 2026

Introduction

Butter beans with garlic, lemon, and herbs is a simple yet flavorful dish that highlights creamy beans with bright, fresh accents. This recipe combines aromatic spices and fresh herbs for a comforting side or light main course. It’s perfect for a quick, satisfying meal any day of the week.

In a white round pan, there is a thick stew with soft, light beige beans covered in a creamy orange sauce. Inside the sauce, small green spinach pieces and bits of red tomato are mixed throughout. A wooden spoon is scooping the stew, showing the blend of smooth sauce, plump beans, melted cheese, and leafy greens. The pan’s sides are coated unevenly with orange sauce splatters, adding texture to the scene. Next to the pan, there is a bowl with crushed red peppers and a striped cloth sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons extra-virgin olive oil
1/2 teaspoon red pepper flakes
1/2 teaspoon Urfa pepper (optional)
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
4 garlic cloves, minced
Kosher salt
Black pepper
2 (15-ounce) cans butter beans, drained and rinsed
1 1/2 cups vegetable broth
Juice of 2 lemons
2 green onions, trimmed and chopped (both white and green parts)
1/3 cup roughly chopped parsley
1/3 cup roughly chopped dill

Instructions

Step 1: Heat a large nonstick skillet over medium-high heat and add the olive oil. Once shimmering, add red pepper flakes, Urfa pepper (if using), cumin, smoked paprika, minced garlic, and a generous pinch of salt and black pepper. Stir continuously just until the garlic becomes fragrant, about 30 seconds to 1 minute. Avoid browning the garlic to prevent bitterness.
Step 2: Add the drained butter beans and vegetable broth to the skillet. Bring to a boil, then reduce the heat to low and let it simmer for 5 to 10 minutes, until the beans are heated through and the broth has slightly thickened.
Step 3: Remove from heat and stir in the lemon juice, chopped green onions, parsley, and dill. Serve the beans warm alongside crusty bread, rice, or tossed with plain cooked pasta.

Tips & Variations

If you don’t have Urfa pepper, substitute with smoked paprika or a pinch of cayenne for a different kind of heat.
For a richer flavor, finish with a drizzle of good quality extra-virgin olive oil just before serving.
Add a handful of spinach or kale toward the end of cooking for extra greens and nutrients.
Serve the beans chilled as a salad by skipping the last step of warming the beans and stirring in the lemon and herbs cold.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Add a splash of broth or water if the beans seem dry upon reheating.

How to Serve

A white pot filled with a thick creamy orange sauce with round gnocchi floating on top, mixed with small pieces of green basil and bits of red tomatoes spread around. A golden spoon is dipped into the dish from the right side, with its handle angled toward the bottom right corner. A woman's hand is about to scoop some gnocchi with the spoon. The pot has blue handles on both sides and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried butter beans instead of canned?

Yes, but you’ll need to soak and cook dried butter beans thoroughly before using them in this recipe. This will take significantly longer than using canned beans.