Description
These Creamy Lemon Garlic Butter Beans are vegan, gluten-free, and require just 20 minutes and 10 ingredients to make. They’re rich, comforting, and packed with bright lemon flavor.
Ingredients
- 2 small shallots, diced
- 4-5 cloves garlic, finely minced
- 3 tablespoons vegan butter
- 30 ounces canned butter beans (2 cans, including the liquid)
- 1/4 cup vegan cream cheese
- 2 tablespoons lemon juice
- 1/2 tablespoon lemon zest
- 3 cups spinach
- Salt and pepper to taste
Instructions
- Finely dice the shallots and mince the garlic.
- Melt the vegan butter in a large pot over medium heat.
- Add the shallots and garlic and sauté for 3 minutes.
- Add the butter beans along with the liquid from the cans.
- Bring to a simmer and cook for 5 minutes.
- Add the vegan cream cheese, lemon juice, and lemon zest.
- Stir well and simmer for 2 more minutes.
- Turn off the heat and stir in the spinach until wilted.
- Season with salt and pepper.
- Serve warm with toasted bread.
Notes
- Serve with toasted sourdough or spelt bread.
- Store in the refrigerator for 3-4 days.
- Freeze for up to 1 month.
- The broth will thicken when chilled and should be reheated before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish, Vegetarian Lunch + Dinner, Vegetarian Sides
- Method: Stovetop
- Cuisine: American, Southern