Creamy Garlic Butter Beans
These Creamy Garlic Butter Beans feature tender butter (lima) beans simmered in a rich garlic-butter sauce with sun-dried tomatoes, spinach, and Parmesan. Ready in under 20 minutes, they make a luscious side or main when spooned over pasta, rice, or crusty bread.
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.