Name: 10 Minute Lemon Creamy Butter Beans with Spinach
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 shallot, minced; 5 garlic cloves, minced; 16 ounces butter beans or white beans, rinsed; 2 tsp dried parsley; 1 tsp dried oregano; 1 tsp sea salt; 1 cup (240 mL) dairy-free milk, divided; 4 tbsp lemon juice, from 1 large lemon; 1 tbsp lemon zest, from 1 large lemon; 1 tbsp all-purpose flour or einkorn flour; 3 cups spinach, rinsed

Description

These lemony creamy butter beans with spinach use just pantry staple ingredients to put dinner on the table in just 10 minutes!! The soft butter beans are simmered a gorgeously zesty lemon sauce that’s ridiculously rich and comforting, yet just so easy!

Ingredients

Scale

1 tbsp olive oil
1 shallot, minced
5 garlic cloves, minced
16 ounces butter beans or white beans, rinsed
2 tsp dried parsley
1 tsp dried oregano
1 tsp sea salt
1 cup (240 mL) dairy-free milk, divided
4 tbsp lemon juice, from 1 large lemon
1 tbsp lemon zest, from 1 large lemon
1 tbsp all-purpose flour or einkorn flour
3 cups spinach, rinsed

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Instructions

Prep: Rinse the butter beans. Make sure the shallot and garlic have been minced.
Sauté: Heat the olive oil in a large pan on the stovetop at medium heat. Add in the minced shallot and garlic, and sauté until the garlic is golden brown and the shallot and garlic are fragrant.
Continue to cook: Reduce the heat to low, and add in the butter beans, parsley, oregano, and sea salt. Mix together then cover and reduce the heat to simmer while you make the roux.
Make the roux: In a small bowl or glass, whisk together 1/2 cup (120 mL) dairy-free milk, lemon juice, and all-purpose flour until there are no more flour clumps. Pour the roux into the simmering butter beans, and stir.
Cook: Immediately after pouring in the roux, pour in the remaining 1/2 cup of dairy-free milk. Continue to stir and bring the butter beans to medium-low heat as you stir to cook the sauce. The lemon sauce should become thick.
Add in the spinach: Once the sauce has thickened, about 2-3 minutes, add in the spinach, cover, and reduce the heat to simmer once more. Let the spinach cook until wilted, about 3-4 minutes. Once cooked, remove the cover, and stir to integrate the spinach into the lemony creamy butter beans.
Serve and enjoy! Serve the creamy butter beans immediately as is, over toasted bread, in pasta, or as a side dish. Store any leftovers in an airtight container and in the fridge for up to 4 days. Enjoy!

Notes

See blog post for all tips and tricks!