Introduction

This creamy butter beans recipe is a simple, comforting dish perfect for a quick lunch or dinner. With fragrant spices and coconut milk, it offers a rich, flavorful experience that’s both satisfying and easy to prepare.

A close-up of a bowl filled with a thick stew of large, soft, pale yellow beans in an orange sauce with small green herb pieces scattered on top; the beans cover almost all of the bowl's surface. A golden spoon rests inside the bowl on the right side, partially submerged in the stew. The bowl is white with a thin speckled edge, placed on a white marbled surface with a beige cloth draped to the right side. Nearby, a small white bowl contains red chili flakes, some scattered around it on the marble. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons oil (avocado or olive oil recommended)
1 red onion, finely chopped
4 garlic cloves, minced
1 13.4-ounce package or can pre-cooked butter beans, drained and rinsed
1 13.5-ounce can full fat coconut milk
2 tablespoons lemon juice (fresh or bottled)
1 teaspoon ground turmeric
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon salt
Optional garnishes: red chili flakes, hemp seeds

Instructions

Step 1: In a small saucepan over medium heat, warm the oil. Add the finely chopped red onion and minced garlic. Sauté for about 5 minutes until softened and beginning to turn golden.
Step 2: Stir in the butter beans, coconut milk, lemon juice, turmeric, black pepper, smoked paprika, dried oregano, and salt. Mix everything well to combine.
Step 3: Allow the mixture to simmer on medium-low heat, stirring frequently. Cook until it thickens slightly and reaches a creamy consistency, about 5 minutes.
Step 4: Remove from heat, serve hot, and garnish with red chili flakes or hemp seeds if desired. Enjoy your creamy butter beans!

Tips & Variations

Use fresh lemon juice for a brighter flavor, but bottled works well in a pinch.
Add a handful of chopped spinach or kale during the simmering step for extra greens and nutrients.
Swap smoked paprika for regular paprika or a pinch of cayenne for more heat.
If you prefer a thicker dish, let it cook a little longer, stirring regularly to prevent sticking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk to loosen the sauce if it has thickened too much.

How to Serve

A white bowl filled with a thick stew of pale yellow kidney beans in an orange-tinted sauce, with visible small bits of red spices and chopped green herbs scattered on top; a gold spoon rests inside the bowl on the right side, partly submerged in the stew. To the top left corner, a part of another white bowl with the same stew is visible. At the bottom left, a small white bowl filled with red chili flakes sits on a white marbled surface alongside a few loose flakes. A beige cloth napkin is placed on the right side of the main bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried butter beans instead of canned?

Yes, but you will need to soak and cook the dried beans separately before adding them to the recipe, as canned beans are already pre-cooked for convenience.

Is this recipe vegan?

Yes, this recipe is naturally vegan, using coconut milk for creaminess and no animal products.

Creamy Coconut Butter Beans with Lemon and Spices Recipe

Print Recipe

★★★★★

4.9 from 83 reviews

A creamy and flavorful butter beans recipe featuring tender pre-cooked beans simmered in rich coconut milk and aromatic spices. This easy stovetop dish combines turmeric, smoked paprika, and fresh lemon juice to create a comforting, slightly spicy bean stew perfect as a nutritious main or side dish.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: International
Diet: Vegetarian

Ingredients

Scale

Base Ingredients

2 tablespoons oil (avocado or olive oil recommended)
1 red onion, finely chopped
4 garlic cloves, minced

Main Ingredients

1 13.4-ounce package or can pre-cooked butter beans, drained and rinsed
1 13.5-ounce can full fat coconut milk

Seasonings

2 tablespoons lemon juice (fresh or bottled)
1 teaspoon ground turmeric
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
½ teaspoon dried oregano
¼ teaspoon salt

Optional Garnishes

Red chili flakes
Hemp seeds

Instructions

Sauté onion and garlic: In a small saucepan over medium heat, warm the oil and add the finely chopped red onion and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the onion softens and starts turning golden brown.
Add butter beans and seasonings: Stir in the drained and rinsed butter beans, full fat coconut milk, lemon juice, ground turmeric, black pepper, smoked paprika, dried oregano, and salt. Mix everything well to combine the flavors evenly.
Simmer the mixture: Let the butter beans simmer gently on medium heat, stirring frequently, until the sauce thickens slightly and becomes creamy. This should take around 5 minutes.
Serve and garnish: Once thickened to your liking, remove from heat and serve the creamy butter beans hot. Optionally, sprinkle with red chili flakes or hemp seeds for added texture and flavor.

Notes

Using full fat coconut milk adds richness and creaminess, but light coconut milk can be used for a lighter version.
Rinsing canned butter beans helps reduce excess sodium.
Add garnishes like red chili flakes for a spicy kick or hemp seeds for crunch and nutrition.
This dish pairs well with rice, crusty bread, or as a hearty side to grilled vegetables.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: butter beans, creamy beans, coconut milk beans, stovetop beans recipe, vegetarian bean stew, easy bean dish