Description
A quick and comforting recipe for creamy butter beans cooked with coconut milk and aromatic spices, perfect for any occasion.
Ingredients
Scale
- 2 tablespoons oil (avocado or olive oil)
- 1 red onion (finely chopped)
- 4 garlic cloves (minced)
- 1 (13.4-ounce) package or can of pre-cooked butter beans (drained and rinsed)
- 1 (13.5-ounce) can of 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
- Add the oil to a small saucepan over medium heat, followed by the chopped onion and minced garlic. Sauté for about 5 minutes until softened and lightly golden.
- Stir in the butter beans, coconut milk, lemon juice, turmeric, black pepper, smoked paprika, oregano, and salt. Mix well.
- Allow the mixture to simmer for about 5 minutes, stirring frequently until it thickens and becomes creamy.
- Serve warm and enjoy the delicious flavors!
Notes
Feel free to swap in different types of beans if you prefer. This dish can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg