Butter Bean Piccata is one of those dishes that feels fancy but is secretly super simple. This vibrant vegetarian recipe features creamy butter beans nestled in a tangy, lemony piccata sauce with pops of briny capers. It's perfect for a quick weeknight dinner, but its bright flavors and elegant presentation make it equally great for a special occasion meal.
While I really enjoy a chicken piccata or shrimp piccata, I don't always have shrimp or chicken in the refrigerator. But I almost always have butter beans or some kind of white beans in my pantry. Ready in about 30 minutes, this vegetarian piccata might just become your new favorite way to enjoy white beans!
Ingredient Notes
This recipe leans on simple pantry ingredients and fresh additions to create a flavorful dish:
- Butter Beans: These creamy white beans are the star of the show. I use two 425 g (15 oz) cans, draining one and reserving the liquid from the other. The liquid adds body to the sauce.
- Lemons: You'll need both the zest and juice of two fresh lemons (about 60 ml or 4 tablespoons of juice). Fresh lemons bring a brightness that is essential to achieving a true piccata flavor. While one of my favorite kitchen hacks is to keep jarred lemon juice on hand for convenience, if you have fresh lemons, it's wortah the effort to zest and juice them for this recipe. The fresh citrus truly elevates the dish and makes a big difference.
Capers: With their briny, tangy bite, capers (40 g or about ¼ cup) bring balance to the richness of the sauce. - Shallots and Garlic: Finely chopped shallots (60 g or 2 small ones) and minced garlic (6 cloves) provide a savory base.
- Dry White Wine: Use 240 ml (1 cup) of a dry wine you'd enjoy sipping. It's the backbone of the sauce.
- Olive Oil: A good quality olive oil (90 ml or 6 tablespoons) adds richness and enhances the flavor.
- Parsley and Parmesan: Chopped fresh parsley and freshly grated Parmesan cheese make the perfect garnishes.
Instructions
Start by heating 4 tablespoons of olive oil in a large 12-inch (30 cm) skillet over medium heat. Add the finely chopped shallots and sauté with ¼ teaspoon of salt until they soften-about 2 to 3 minutes. Next, stir in the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
Deglaze the pan with 1 cup of dry white wine. Let it simmer for 3 to 4 minutes to cook off the alcohol and concentrate the flavor. Add the drained butter beans, the reserved liquid from the second can, ¼ cup of capers, and the zest and juice of two lemons. Stir gently to combine. Season the dish with ½ teaspoon of freshly ground black pepper.
Reduce the heat to low and let the mixture simmer for 18 to 20 minutes, stirring occasionally. The sauce will thicken slightly as it cooks. If it becomes too thick, stir in ¼ cup of water to adjust the consistency.
Taste and adjust the seasoning as needed. Garnish with freshly chopped parsley and grated Parmesan cheese before serving.
How to Serve
Butter Bean Piccata pairs beautifully with a variety of sides. Here are some serving ideas:
- Over cooked grains like quinoa, farro, or rice
- Tossed with your favorite pasta
- Alongside roasted broccoli or blanched asparagus
- With crusty bread to mop up the sauce
Tips, Tricks, and Alterations
- Add Protein: For a heartier dish, pair the piccata with crispy tofu, grilled seitan, or even chickpea patties.
- Extra Creaminess: Use the liquid from both can of butter beans to thicken the sauce as it simmers. This starchy liquid adds body and richness without needing to mash the beans.
- Bean Substitutions: If you don't have butter beans on hand, cannellini beans are an excellent substitute. Their creamy texture works beautifully in the sauce. Great Northern beans or even chickpeas can also be used, though they have a slightly firmer bite.
- If you don't have shallots, you could substitute out, for I finally chopped yellow onion.
- If serving the butter beans solo, I recommend adding an extra can with its canning liquid to take full advantage of the amount of savory piccata sauce.
- Wine-Free Option: If you prefer to skip the wine, use vegetable stock and add a splash of apple cider vinegar for acidity.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat.
Recipe
Butter Bean Piccata
Ingredients
- 6 tablespoons olive oil 90 ml, divided
- 2 shallots finely chopped (60 g)
- ¼ teaspoon salt 1.5 g
- 6 cloves garlic minced
- 1 cup dry white wine 240 ml
- ¼ cup water 60 ml
- 2 cans butter beans 15 oz / 425 g each
- ¼ cup capers 40 g, drained
- 2 lemons Zest and juice
- ½ teaspoon black pepper 0.6 g freshly ground
- Fresh parsley finely chopped, for garnish
- Parmesan cheese Freshly grated for garnish
Instructions
- Heat 6 tablespoons olive oil in a large skillet over medium heat. Add shallots and salt. Sauté for 2-3 minutes until softened. Stir in garlic and cook for 1 minute.6 tablespoons olive oil, 2 shallots, ¼ teaspoon salt, 6 cloves garlic
- Add white wine and simmer for 3-4 minutes to reduce. Stir in butter beans (one can drained, one with liquid), capers, lemon zest, and lemon juice. Season with black pepper.1 cup dry white wine, 2 cans butter beans, ¼ cup capers, 2 lemons Zest and juice, ½ teaspoon black pepper
- Reduce heat to low and simmer gently for 18-20 minutes, stirring occasionally. Add water if sauce becomes too thick.¼ cup water
- Serve garnished with parsley, a lemon slice and Parmesan cheese.Fresh parsley, Parmesan cheese
Nutrition
Did you make this recipe? Let me know!