This creamy garlic butter beans dish is one of those comforting meals I turn to when I need something quick, hearty, and full of bold Mediterranean flavor.
Made with tender butter beans, rich sun-dried tomatoes, fragrant garlic, and fresh spinach all swimming in a luscious Parmesan cream sauce, this recipe is weeknight-friendly and totally satisfying.
You won’t believe how luxurious it tastes with such minimal effort!
Why You’ll Love This Recipe
Fast and easy: Comes together in under 30 minutes—perfect for busy nights.
Comforting and hearty: Creamy, warm, and full of protein-rich butter beans.
Packed with flavor: Layers of garlic, herbs, sun-dried tomatoes, and basil.
Versatile: Serve it with crusty bread, rice, or pasta.
Naturally vegetarian: And easy to make gluten-free!
Ingredient Highlights
Butter beans (aka lima beans): Soft and creamy, they soak up all the flavor. Use canned for convenience.
Sun-dried tomatoes: Their rich, tangy sweetness adds amazing depth.
Heavy cream: For that luscious, velvety finish (you can sub half-and-half).
Parmesan cheese: Salty, nutty, and perfect for thickening the sauce.
Fresh spinach: A quick stir-in at the end adds a burst of green and freshness.
Garlic and herbs: Garlic, oregano, red pepper flakes, and smoked paprika build a bold flavor base.
Pro Tips Before You Start
Control the spice: Start with ½ tsp of red pepper flakes and adjust to your heat preference.
Broth choice matters: Use a good-quality vegetable broth to add body and flavor.
Grate your own Parmesan: It melts better and gives the sauce a smoother texture.
Don’t overheat cream: Add it off heat to avoid curdling.
How to Make Creamy Garlic Butter Beans
Step 1: Build the flavor base
Melt butter in a large pan over medium heat.
Add garlic, salt, oregano, red pepper flakes, smoked paprika, and black pepper.
Sauté for about 2 minutes, just until fragrant.
Step 2: Simmer the beans and tomatoes
Stir in the sun-dried tomatoes, butter beans, and vegetable broth.
Let everything simmer, uncovered, for about 5 minutes so the flavors meld.
Step 3: Finish with cream and greens
Remove the pan from heat.
Stir in the chopped spinach until wilted, then fold in the heavy cream, Parmesan, and fresh basil until everything is creamy and well combined.
Step 4: Serve and enjoy!
Spoon into bowls and serve warm with crusty bread, fluffy rice, or your favorite pasta.
What to Serve It With
A chunky rustic bread to soak up the creamy sauce
Jasmine rice or quinoa for a protein-packed base
Ladled over buttered noodles or orzo
With a simple green salad on the side for balance
Variations & Substitutions
Make it vegan: Use a plant-based cream and skip the Parmesan or sub nutritional yeast.
Swap greens: Use kale or arugula in place of spinach.
Add protein: Stir in rotisserie chicken or grilled shrimp if desired.
Lower fat: Try using half-and-half or light cream instead of heavy cream.
Storage & Leftovers
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently in a saucepan over medium-low heat, adding a splash of broth or cream to loosen the sauce.
FAQs
Can I use dried beans instead of canned?
Yes, just soak and cook them fully before using—about 2 to 2½ cups cooked beans total.
Is this recipe spicy?
It has a gentle heat from red pepper flakes, but you can reduce or increase to taste.
Can I make this dairy-free?
Yes! Use a plant-based cream and dairy-free Parmesan or nutritional yeast.
Can I substitute the butter beans?
Great Northern or cannellini beans work, but butter beans give the creamiest result.
Can I make this ahead?
Definitely! It keeps well and the flavors deepen after a day in the fridge.
What type of sun-dried tomatoes should I use?
Use oil-packed for the best flavor and texture. Drain excess oil before chopping.
Can I blend the sauce for a smoother texture?
Yes, blend a portion of the sauce if you prefer a thicker, smoother result.
Final Thoughts
This creamy garlic butter beans dish is pure comfort in a bowl.
It’s the kind of simple, soul-warming meal I love making when I need something cozy but crave bold flavors.
Whether you’re meatless or just in need of a pantry-friendly dinner, this recipe never disappoints.
It’s elegant enough for guests and easy enough for Tuesday night. Don’t forget the crusty bread!
Creamy Garlic Butter Beans
Ingredients
- 2 Tbsp unsalted butter 28 g
- 4 cloves garlic minced
- ½ tsp each: salt oregano, crushed red pepper flakes, smoked paprika
- ¼ tsp ground black pepper
- ½ cup sun-dried tomatoes roughly chopped
- ½ to 1 cup vegetable broth 120–236 mL
- Two 15-oz cans butter beans drained (aka lima beans, 425 g each)
- 1 cup chopped fresh spinach
- 1 cup heavy cream or half-and-half, 236 mL
- ½ cup grated Parmesan 50 g
- 2 Tbsp chopped fresh basil
Instructions
- In a large sauté pan, melt butter over medium heat.
- Add garlic, salt, herbs, and spices. Sauté 2 minutes.
- Stir in sun-dried tomatoes, vegetable broth, and butter beans.
- Simmer 5 minutes, uncovered.
- Remove from heat. Stir in spinach to wilt. Fold in cream, Parmesan, and basil until creamy.
- Serve warm with crusty bread, pasta, or rice. Enjoy!
- See full steps with tips & photos → https://mischacrossing.com/creamy-garlic-butter-beans/
Notes
- Broth Amount: Adjust the broth between ½–1 cup to reach your preferred sauce consistency—more for a looser sauce, less for extra richness.
- Cream Substitute: For a lighter version, swap heavy cream with half-and-half or even whole milk, but the sauce will be slightly thinner.
- Bean Swap: Great northern or cannellini beans can replace butter beans if you prefer.
