Classic Butter Beans Recipe

Love legume-filled recipes? Try my great northern beans, Tuscan white bean soup, Instant Pot white chicken chili, and Mexican soup next. I like to change up my family’s veggie side dishes to keep things interesting and also nutritious (hello, gut health). As a way to incorporate more legumes into our diet, I’ve been making my classic butter beans recipe quite frequently! Now, these aren’t your boring and bland butter beans here. It ALL comes down to the preparation, and my recipe doesn’t skimp on flavor at all! I simmer the beans in a flavorful broth that is so delicious that I’ve often eaten it as a meal on its own (with some crusty sourdough for dunking!).

Why I love this recipe

Simple yet flavorful. I love that everything cooks in one pot, and it needs very little hands-on time. Nourishing. These beans are naturally packed with protein and fiber, and the vegetables in the broth keep you full for hours! Budget-friendly. I purposely kept the ingredients in my butter bean recipe budget-friendly to give you a break! Best of all, it makes enough for your weekly meal prep or to feed the whole family.

Ingredients needed

Butter beans. For this recipe, I used fresh butter beans, which are a variety of lima beans. Dried lima beans also work well, but they need to be soaked overnight. You technically can use canned butter beans, but only add them at the end of the cooking process, or else they will disintegrate into the broth. Olive oil. To sauté the aromatics. Aromatics. A blend of onion, carrot, green bell pepper, and garlic cloves takes this simple dish from good to great! Italian seasoning. I used store-bought Italian seasoning to keep this recipe easy. Feel free to make your own with dried oregano, basil, rosemary, marjoram, and thyme. Salt and pepper. To taste. Vegetable broth. The beans simmer in the broth, helping them soften and absorb flavor.

How to cook butter beans

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Butter beans, also known as lima beans, are a type of legume known for their creamy texture and mild, buttery flavor. They can be used in a variety of dishes (I LOVE them in stews and soups!) and are rich in fiber, protein, and essential nutrients like iron and magnesium (source). “These are the best warm butter beans ever. I love to amp up my dinners with them” – Elaine

Arman’s recipe tips

Fresh vs. dried beans. I tested this recipe with young, fresh butter beans, which, in my opinion, have the best taste and texture. You can use dried butter beans as well but they need to be soaked overnight. Rinse them well. Regardless of whether you use fresh or dried beans, rinse them under cold water to remove any debris before cooking. Don’t overcook the beans. Beans become mushy when they’re overcooked, so keep an eye on your skillet! You’re aiming for a tender yet slightly firm texture. Play with the flavors. I like to give this bean dish a refreshing hit of acidity with a splash of lemon juice, white wine vinegar, or white wine. Meat is welcome. Swap the vegetable broth for chicken broth or add pre-cooked smoked meat, like my pastrami, turkey pastrami, bacon, pancetta, prosciutto, or smoked ham, during the last 5 minutes of cooking. Finish with fresh herbs. Take this dish up a notch with a garnish of freshly chopped parsley or chives!

Storage instructions

To store: Let the leftover butter beans cool to room temperature before storing them in an airtight container in the refrigerator for 3 to 4 days. The mild and creamy nature of butter beans makes them super versatile. I like to serve them alongside crusty bread to soak up the flavorful broth or as a side dish for meat dishes, such as my grilled chicken thighs, 3-2-1 ribs, or sirloin tip roast. You can also serve these beans with basmati rice or quinoa, or in a pre-made Mediterranean bowl to absorb their delicious flavors. To freeze: Once cool, transfer the beans to a freezer-safe container and freeze for 3 to 4 months. Reheating: Gently reheat the beans in the microwave or a skillet over medium-low heat with a splash of vegetable broth.