Ingredients
Main Ingredients
- 2 tablespoons oil (avocado or olive oil preferred)
- 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
- Sauté Aromatics: In a small saucepan over medium heat, add the oil, finely chopped onion, and minced garlic. Sauté for about 5 minutes until the onion softens and begins to turn golden, releasing their aromas.
- Add Beans and Spices: Stir in the drained butter beans, canned coconut milk, fresh lemon juice, ground turmeric, black pepper, smoked paprika, dried oregano, and salt. Mix everything well to combine the flavors thoroughly.
- Simmer and Thicken: Let the mixture simmer gently while stirring frequently. Cook for approximately 5 minutes until the sauce thickens slightly and develops a creamy texture that coats the beans nicely.
- Serve: Remove from heat and transfer to serving dishes. Garnish with optional red chili flakes and hemp seeds if desired. Serve warm and enjoy this hearty, flavorful butter beans dish.
Notes
- Use pre-cooked or canned butter beans for convenience and reduced cooking time.
- Adjust spices to taste—add more chili flakes for heat or additional lemon juice for brightness.
- This recipe pairs well with rice, quinoa, or crusty bread for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian