Description
These Garlic Parmesan Butter Beans are creamy, savory, and incredibly easy to make with simple pantry ingredients. They come together in one pan and make a fast vegetarian dinner that feels rich, cozy, and satisfying.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 1 cup vegetable broth
- 4 ounces cream cheese
- 2 cans butter beans, 15 ounces each, drained
- 1/2 cup shredded parmesan cheese
Instructions
- Place a large sauté pan or medium-sized pot over medium heat. Add the butter and let it melt completely.
- Once the butter has melted, add the minced garlic, Italian seasoning, black pepper, and smoked paprika. Stir everything together so the garlic and spices are evenly coated in the butter.
- Cook the mixture for 1 to 2 minutes, stirring often, until the garlic softens and becomes aromatic. Watch the garlic closely so it does not brown too much or burn.
- Pour in the vegetable broth and add the cream cheese. Stir continuously as the cream cheese melts into the broth. At first the mixture may look slightly uneven, but keep stirring and it will become creamy and smooth.
- Add the drained butter beans to the pan. Stir gently so the beans are coated in the sauce.
- Reduce the heat if needed and let the beans simmer uncovered for 10 to 15 minutes. Stir occasionally while they cook. The sauce should slowly thicken and cling to the beans.
- Once the sauce reaches a creamy consistency, add the shredded parmesan cheese. Stir until it melts fully into the beans.
- Taste and adjust seasoning if needed. Add extra black pepper or a little salt only if necessary, since parmesan already brings saltiness.
- Serve the Garlic Parmesan Butter Beans warm right away.
Notes
- For more heat, add red pepper flakes or a small pinch of cayenne with the garlic and spices.
- You can substitute cooked dried butter beans if preferred. You will need about 3 to 3 1/2 cups cooked beans.
- Leftovers keep in the refrigerator for 3 to 4 days. Reheat gently and add a splash of broth or water if the sauce gets too thick.
- To make it dairy-free, use plant-based butter, vegan cream cheese, and vegan parmesan. Coconut milk also works as a creamy substitute.
- Stir in spinach or kale at the end if you want to add greens.
Nutrition
- Serving Size: 1serving
- Calories: 451kcal
- Sugar: 5g
- Sodium: 890mg
- Fat: 19g
- Carbohydrates: 48g
- Fiber: 15g
- Protein: 23g
- Cholesterol: 58mg