Description

This Lemony Herb Butter Beans recipe offers a vibrant, flavorful twist on classic butter beans by toasting aromatic spices and simmering them with fresh lemon juice and herbs. Perfect as a hearty side or a versatile main dish served with crusty bread, rice, or pasta, this dish balances warmth from spices with bright, fresh herbaceous notes for a comforting yet refreshing meal.

Ingredients

Scale

Spices and Seasonings

1/2 teaspoon red pepper flakes
1/2 teaspoon Urfa pepper (optional)
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
Kosher salt, to taste
Black pepper, to taste

Vegetables and Herbs

4 garlic cloves, minced
2 green onions, trimmed and chopped (both white and green parts)
1/3 cup roughly chopped parsley
1/3 cup roughly chopped dill

Pantry and Liquids

2 tablespoons extra-virgin olive oil
2 (15-ounce) cans butter beans, drained and rinsed
1 1/2 cups vegetable broth
Juice of 2 lemons

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Instructions

Toast the seasonings: Heat a large nonstick skillet over medium-high heat and add the olive oil. When the oil begins to shimmer, add the red pepper flakes, Urfa pepper (if using), cumin, smoked paprika, minced garlic, and a generous pinch of kosher salt and black pepper. Stir constantly until the garlic is fragrant, about 30 seconds to 1 minute, being careful not to burn the garlic.
Simmer the beans: Add the drained and rinsed butter beans along with the vegetable broth to the skillet. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently. Cook until the beans are heated through and the broth has slightly thickened, about 5 to 10 minutes, stirring occasionally to prevent sticking.
Finish and serve: Turn off the heat and stir in the fresh lemon juice, chopped green onions, parsley, and dill. Mix well to combine all flavors. Serve the beans warm as a side dish or over crusty bread, alongside rice, or tossed with cooked plain pasta for a satisfying meal.

Notes

If you cannot find Urfa pepper, you can omit it or substitute with a mild chili powder for a similar smoky heat.
Adjust the red pepper flakes to your preferred spice level or omit if sensitive to spice.
For a creamier texture, lightly mash some of the butter beans before simmering.
This dish is naturally vegetarian and can easily be made vegan by ensuring the vegetable broth contains no animal products.
Fresh herbs can be varied seasonally—try swapping dill for fresh thyme or basil for different nuances.