If you have a can of butter beans in your pantry, you're 30 minutes away from a creamy, satisfying meal. This easy canned butter bean recipe transforms simple pantry staples - olive oil, garlic, lemon, and onion - into a flavorful side dish or light main that feels far more special than it is.
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Easy Sautéed Butter Beans
This butter bean recipe is simple, easy, and can be whipped up with pantry staples-perfect for those nights when you come home and have no idea what to make. Unlike traditional Southern butter bean recipes with bacon or ham hocks, this version keeps things plant-based and packed with flavor.
Our household is trying to eat on the healthier side, and I love extracting as much flavor as possible from vegetables rather than relying on animal fat. Slowly sautéing onions in olive oil, adding a splash of white wine, and finishing with fresh herbs bring plenty of bold flavor while keeping butter beans the star of the show.
Butter Beans vs. Lima Beans
Butter beans and lima beans are actually the same thing! However, they are sometimes sold at different stages of maturity, leading to some confusion.
- The younger, green-hued beans are often called baby limas and have a more tender texture.
- The larger, creamy white beans are what most people refer to as butter beans and have a richer, starchier consistency.
Despite these differences, both varieties come from the same plant. The name you use may simply depend on where you live!
Tips, Tricks, and Alterations
- Want it even creamier? Use both cans with their liquid and simmer longer for a thicker sauce.
- No white wine? Substitute with vegetable or chicken broth.
- Add crunch! Sprinkle with toasted breadcrumbs or Parmesan cheese before serving.
- Make it spicier. Add more red pepper flakes or a pinch of cayenne pepper.
Meal Prep Friendly. Store in an airtight container for up to 4 days in the fridge.
Ingredient Notes
This recipe is built on a simple combination of aromatics, liquid, and seasonings, all of which can be adapted based on what you have on hand.
- Canned Butter Beans: These mild, creamy beans are the base of the dish. Using one can with its liquid helps create a naturally thick, flavorful sauce, while draining the second can keeps the texture balanced. If you want an even silkier consistency, use both cans with their liquid-just keep in mind it may take a little longer to reduce.
- Aromatics (Onion & Garlic): You need something to build a rich, savory base. I use onion (white, red, or sweet) and garlic, but you can experiment with shallots or even leeks.
- Acid (White Wine & Lemon Juice): A splash of white wine and lemon juice adds brightness and balances the earthy richness of the beans. If you don't have wine, use vegetable broth or chicken broth as an alternative.
- Fresh Herbs: Parsley is my go-to garnish, but basil, oregano, or thyme all work beautifully and add a unique twist to the dish.
Where to Find Butter Beans in the Grocery Store
You can find both dried and canned butter beans in the grocery store, but their location can vary. In most stores, you'll find canned butter beans in the canned vegetable aisle, but some stores also stock them near preserved foods like tinned fish or pickles. Dried butter beans are often placed with rice, grains, and dried legumes like lentils and quinoa.
At my local Wegmans, most canned beans are in the canned vegetable section, but dried butter beans and navy beans are in a separate area. If you don't see them where you expect, check different aisles-it's worth the search!
For this recipe, look for the larger, creamy white butter beans rather than the smaller green baby lima beans. The cooking process is the same for both, but the flavor and texture will be slightly different.
Instructions
Heat 4 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until softened, about 3-4 minutes. Stir in the 2 minced garlic cloves and ½ teaspoon red pepper flakes, cooking for another minute until fragrant.
Sprinkle in ½ teaspoon salt, then deglaze the pan by pouring in ⅓ cup white wine, scraping up any browned bits with a wooden spoon. Let the wine simmer for 2-3 minutes until slightly reduced.
Add the 2 cans of butter beans (one drained and one with liquid), along with ⅓ cup water, ¼ cup lemon juice, 1 tablespoon lemon zest, and the remaining ½ teaspoon of salt. Stir well, bring to a gentle simmer, and reduce the heat to low. Cover and let the beans cook for 15-20 minutes, stirring occasionally, until they develop a rich, creamy texture.
Before serving, season with freshly ground black pepper and a drizzle of olive oil. Garnish with chopped fresh parsley or your choice of basil, oregano, or thyme.
How to Serve
- Serve as a side dish with roasted chicken, salmon, or grilled vegetables.
- Enjoy as a main dish with crusty sourdough bread or over rice.
- Spoon over mashed potatoes for a hearty meal.
- Add to grain bowls with quinoa, roasted red peppers, and sun-dried tomatoes.
- Pair with za'atar fries or rosemary-roasted carrots for a Mediterranean-inspired meal.
If you've tried this Butter Beans recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I'm up to.
Recipe
Easy Canned Butter Beans (Simply Sautéed)
Ingredients
- 2 cans butter beans one drained, one with liquid
- 1 onion finely chopped
- 2 garlic cloves minced
- ½ teaspoon salt after sauteing
- ½ teaspoon salt when adding beans
- ½ teaspoon red pepper flakes
- ⅓ cup white wine
- ⅓ cup water
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 4 tablespoons olive oil
- Freshly ground black pepper to taste
- Chopped fresh parsley or basil, oregano, thyme for garnish
Instructions
- Heat 4 tablespoons olive oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté for 3-4 minutes until soft. Stir in 2 minced garlic cloves and ½ teaspoon red pepper flakes. Cook for 1-2 minutes until fragrant.1 onion, 2 garlic cloves, 4 tablespoons olive oil, ½ teaspoon red pepper flakes
- Sprinkle in ½ teaspoon salt, then pour in ⅓ cup white wine, scraping up browned bits. Simmer for 2-3 minutes.½ teaspoon salt, ⅓ cup white wine
- Add 2 cans of butter beans (one drained, one with liquid), ⅓ cup water, ¼ cup lemon juice, 1 tablespoon lemon zest, and the remaining ½ teaspoon salt. Stir well, bring to a simmer, reduce heat to low, and cover. Cook for 15-20 minutes, stirring occasionally.2 cans butter beans, ⅓ cup water, ¼ cup lemon juice, 1 tablespoon lemon zest, ½ teaspoon salt
- Season with freshly ground black pepper and garnish with chopped fresh parsley or other fresh herbs. Enjoy!Freshly ground black pepper, Chopped fresh parsley
Nutrition
Did you make this recipe? Let me know!