What the heck is this?
This is the cozy side dish or main course you didn’t know you needed—but now can’t stop thinking about. Tender, silky butter beans (aka lima beans but grown-up and glamorous) get simmered in a buttery garlic sauce, kissed with cream, and finished off with a generous shower of grated Parmesan. The result? A deeply savory, creamy, umami-loaded comfort dish that’s just as good spooned onto toast as it is scooped up by the spoonful. And yes—it’s all done in one pan, in under 20 minutes.
Why You’ll Love This Recipe
It’s hearty without being heavy, affordable without tasting cheap, and basically a shortcut to feeling like you made something impressive with very little effort. Whether you serve it as a vegetarian main, a side dish, or even a cozy lunch-for-one, it delivers. Plus, it’s high in protein and fiber, naturally gluten-free, and endlessly flexible depending on what’s in your pantry.
The Good Stuff You’ll Need
- 2 tablespoons olive oil or unsalted butter
- 4 cloves garlic, minced
- 2 cans (15 oz each) butter beans, drained and rinsed
- ½ teaspoon smoked paprika (optional but delicious)
- ½ teaspoon chili flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- ½ cup vegetable broth (or water)
- ¼ cup heavy cream or full-fat coconut milk
- ⅓ cup grated Parmesan cheese, plus more for serving
- 1 tablespoon lemon juice (for brightness)
- Fresh parsley, chopped (for garnish)
- Toasted sourdough or crusty bread, for serving (optional but highly recommended)
Let’s Do This
- Sauté the garlic: Heat the olive oil or butter in a large skillet over medium heat. Add the garlic and cook for about 1 minute, just until fragrant—don’t let it brown.
- Add the beans: Toss in the butter beans, smoked paprika, chili flakes, salt, and pepper. Stir gently to coat the beans without breaking them up.
- Simmer: Pour in the broth and bring everything to a gentle simmer. Let it bubble for 5–6 minutes, reducing the liquid slightly while infusing the beans with flavor.
- Creamy upgrade: Stir in the cream and Parmesan. Let it cook another 2–3 minutes until the sauce is thickened and glossy. Taste and adjust seasoning—add lemon juice to brighten the richness.
- Serve it hot: Spoon into shallow bowls, top with more Parmesan and fresh parsley, and maybe a drizzle of good olive oil. Serve with crusty bread to swipe up every drop.
Serving Suggestions
Serve as a cozy main dish with a green salad and toast, or as a rich, creamy side next to grilled veggies, roasted chicken, or fish. It also makes a beautiful toast topping for brunch—just pile it high and maybe add a poached egg if you’re feeling fancy.
Switch It Up
- Add spinach or kale for a boost of greens.
- Stir in a spoonful of pesto instead of lemon juice for a herby twist.
- Use cannellini or chickpeas if you don’t have butter beans (but butter beans are worth the trip).
- Swap cream for Greek yogurt or cashew cream to lighten it up.
- Top with breadcrumbs toasted in butter for crunch.
Make-Ahead Tips
This reheats beautifully, so make a batch and store it in the fridge for up to 4 days. Reheat gently on the stove with a splash of broth or cream to loosen it up. Not ideal for freezing (cream and beans don’t always love it), but okay in a pinch.
Questions People Actually Ask
Are butter beans the same as lima beans? Pretty much, yes. Butter beans are mature lima beans with a creamier texture and milder flavor.
Can I make this dairy-free? Totally—use olive oil instead of butter, coconut milk or plant-based cream, and skip or sub the Parmesan with nutritional yeast or vegan cheese.
Is this a full meal? Absolutely. With the fiber and protein in the beans, plus a little fat from the cream and cheese, it’s filling and satisfying on its own.
Can I use dried beans? You can! Just soak and cook them ahead of time. You’ll need about 3 cups of cooked beans to replace the canned ones.
Garlic Parmesan Butter Beans: Creamy, Dreamy, Ridiculously Easy
- Total Time: 20 minutes
- Yield: 2 1x
Description
This is the cozy side dish or main course you didn’t know you needed—but now can’t stop thinking about. Tender, silky butter beans (aka lima beans but grown-up and glamorous) get simmered in a buttery garlic sauce, kissed with cream, and finished off with a generous shower of grated Parmesan. The result? A deeply savory, creamy, umami-loaded comfort dish that’s just as good spooned onto toast as it is scooped up by the spoonful. And yes—it’s all done in one pan, in under 20 minutes.
Ingredients
2 tablespoons olive oil or unsalted butter
4 cloves garlic, minced
2 cans (15 oz each) butter beans, drained and rinsed
½ teaspoon smoked paprika (optional but delicious)
½ teaspoon chili flakes (optional, for a little heat)
Salt and freshly ground black pepper, to taste
½ cup vegetable broth (or water)
¼ cup heavy cream or full-fat coconut milk
⅓ cup grated Parmesan cheese, plus more for serving
1 tablespoon lemon juice (for brightness)
Fresh parsley, chopped (for garnish)
Toasted sourdough or crusty bread, for serving (optional but highly recommended)
Instructions
Sauté the garlic: Heat the olive oil or butter in a large skillet over medium heat. Add the garlic and cook for about 1 minute, just until fragrant—don’t let it brown.
Add the beans: Toss in the butter beans, smoked paprika, chili flakes, salt, and pepper. Stir gently to coat the beans without breaking them up.
Simmer: Pour in the broth and bring everything to a gentle simmer. Let it bubble for 5–6 minutes, reducing the liquid slightly while infusing the beans with flavor.
Creamy upgrade: Stir in the cream and Parmesan. Let it cook another 2–3 minutes until the sauce is thickened and glossy. Taste and adjust seasoning—add lemon juice to brighten the richness.
Serve it hot: Spoon into shallow bowls, top with more Parmesan and fresh parsley, and maybe a drizzle of good olive oil. Serve with crusty bread to swipe up every drop.
Notes
Serve as a cozy main dish with a green salad and toast, or as a rich, creamy side next to grilled veggies, roasted chicken, or fish. It also makes a beautiful toast topping for brunch—just pile it high and maybe add a poached egg if you’re feeling fancy.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~420 kcal per serving
- Fat: ~18g
- Carbohydrates: ~36g
- Protein: ~17g