Creamy Lemon Butter Beans with Spinach and Parmesan Recipe
Creamy Lemon Butter Beans is a rich and comforting high-protein dish featuring tender butter beans simmered in a luscious lemon-infused cream sauce with parmesan and cottage cheese. Enhanced with baby spinach and a subtle mustard tang, this recipe offers a deliciously hearty and nutritious meal perfect for a cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 tablespoon butter
- 1 large yellow onion
- 2 cloves minced garlic
- 3 tablespoons all purpose flour
- 1 cup vegetable stock (vegan chicken recommended)
- 2 teaspoons yellow mustard (or dijon mustard)
- 1 teaspoon fine sea salt
- ⅓ cup whipping cream
- ⅓ cup grated Parmesan cheese
- 3 (15 oz / 14 fl oz / 398 ml) cans butter beans (drained, about 4.5 cups cooked)
- 2 cups cottage cheese
- ¼ cup fresh lemon juice
- 3 cups baby spinach
- Black pepper (to taste)
Instructions
- Cook: In a large skillet or Dutch oven, melt 1 tablespoon butter over medium heat. Add 1 large yellow onion and cook until golden around the edges, about 5 minutes. Then add 2 cloves of minced garlic and cook for another 1 to 2 minutes, stirring frequently to prevent burning.
- Simmer: Sprinkle 3 tablespoons all purpose flour into the skillet and stir well to coat the onion and garlic evenly. Gradually pour in 1 cup vegetable stock, 2 teaspoons yellow mustard, and 1 teaspoon fine sea salt, stirring vigorously until the mixture is smooth. Bring it to a gentle simmer, stirring occasionally, and let it thicken slightly over 2 to 3 minutes. Next, stir in ⅓ cup whipping cream and ⅓ cup grated Parmesan cheese until the sauce is smooth and creamy. Add the drained butter beans, reduce heat to medium-low, and cook for 10 minutes to allow flavors to meld, stirring occasionally.
- Finish: Stir in 2 cups cottage cheese and ¼ cup fresh lemon juice gently; the sauce will thin slightly, which is normal. Allow the mixture to return to a gentle bubble. Add 3 cups baby spinach, stirring just until it softens but retains some texture. Season with black pepper to taste, and adjust salt if needed. Serve the dish hot, garnished as desired.
Notes
- Use vegan chicken-flavored vegetable stock to maintain a vegetarian option.
- Grated Parmesan adds a nice umami flavor, but can be omitted or substituted with a vegan cheese alternative if desired.
- The sauce will thin after adding cottage cheese and lemon juice; this is expected and enhances the creaminess.
- Butter beans can be canned or homemade; be sure to drain and rinse thoroughly.
- This dish pairs well with crusty bread or over steamed rice for a complete meal.
