30 Minute Meals
Warm Butter Beans Recipe
Prep
10 minutes
Cook
5 minutes
Yield
3 -4 as a side salad
I'm seriously obsessed with butter beans these days! This butter beans recipe is so easy to make and makes a great lunch or side dish.
In my opinion, butter beans are having a moment. I have been obsessed. They are just such a hearty, but delicious, buttery bean to add to dishes for an added boost of plant-based protein. This warm butter beans recipe is the perfect side dish for your next dinner party or family dinner. You’re going to love them!
❤️ Why You’ll Love This Butter Beans Recipe
- Quick: Prep these warm butter beans in only 15 minutes
- Versatile: Serve this butter beans recipe with anything or eat it on its own. It makes a great side dish
- Healthy: Loaded with protein, this butter beans recipe is so good for you
🍲 Ingredients
Butter Beans – Also known as lima beans, butter beans have a creamy and buttery flavor and are so good for you. They are rich in vitamins, and minerals, and are a source of potassium, magnesium, folate, iron, zinc, and of course, protein.
Hardboiled Eggs – The hardboiled eggs just add another boost of protein to this dish. Eggs are an important part of a healthy diet. They can help improve muscle health and aid in the protection against several diseases. They are also a cost-efficient protein to add to your meals and side dishes.
👩🍳 How to Make Butter Beans
- In a small bowl whisk together 3 tbsp olive oil, pressed garlic cloves, lemon juice, dijon mustard, chili flakes, honey and salt. Set aside.
- To a medium frying pan add 1 tbsp olive oil over medium heat. Once warm, turn to medium-low and add the butter beans and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until warm.
- Transfer the beans and any olive oil from the pan to a medium-sized bowl. Add the diced onion, minced parsley and diced hardboiled egg. Drizzle the dressing over top of the ingredients and toss to combine. Taste and adjust seasoning with more salt if desired. Serve and enjoy.
🪄 Tips and Tricks
- Red Onion: Swap for green onion or white onion if you don’t have red onion
- Eggs: Not into eggs? You can remove these from this recipe or even swap them with shredded chicken or tofu
- Beans: If you can’t find butter beans, you can make this recipe with chickpeas too
🗒 Best served with
👝 How to Store Leftovers
While this salad is delicious as soon as it’s made, you can also meal prep this salad. We recommend simply slicing the hardboiled eggs in half (instead of dicing) and packing them that way along with each serving of bean salad.
🤔 Common Questions
Absolutely and you’ll find the name used interchangeably in the grocery store and in recipes.
Yes! Use it as a marinade, on salad, on bowls, whatever you wish! It’s a simple, classic dressing.
Warm Butter Beans Recipe
Your Greek mommy that is. 😍 Step into my kitchen to learn how to make yummy Greek food. 🍽️💃
Ingredients
- 3 15oz cans butter beans, drained and rinsed
- 1 tbsp olive oil
- 2/3 cup diced red onion (about 1 small red onion)
- 1/4 cup minced fresh parsley
- 2 hardboiled eggs, diced
For the dressing
- 3 tbsp olive oil
- 3 garlic cloves, pressed
- juice from 1 lemon
- 1 tsp dijon mustard
- 1/4 tsp chili flakes
- 1 tbsp liquid honey
- 1 tsp salt
Instructions
- In a small bowl whisk together 3 tbsp olive oil, pressed garlic cloves, lemon juice, dijon mustard, chili flakes, honey and salt. Set aside.
- To a medium frying pan add 1 tbsp olive oil over medium heat. Once warm, turn to medium-low and add the butter beans and a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until warm.
- Transfer the beans and any olive oil from the pan to a medium-sized bowl. Add the diced onion, minced parsley and diced hardboiled egg. Drizzle the dressing over top of the ingredients and toss to combine. Taste and adjust seasoning with more salt if desired. Serve and enjoy.
Video
Notes
- If you like this salad you’ll love our Black Eyed Pea Salad
- While this salad is delicious as soon as it’s made, you can also meal prep this salad. We recommend simply slicing the hardboiled eggs in half (instead of dicing) and pack that way along with each serving of bean salad
My husband and I LOVE this recipe. We make it at least 1-2x per month to have in the house for lunch.
A couple of notes:
– Beans: We use cannelini beans, as we generally can’t find butter beans. They work great!
– Cooking Beans: I’ve noticed that if I don’t have the pan hot enough (high-medium) the beans won’t Cooke all the way and ruins the salad. So, I generally cook on a higher heat than recommended.
– Prep: This recipe takes me a bit longer than 15 minutes – 30 minutes on a good day. I’m not a fast chopper.
Highly recommend!!!!
I eat it as a healthy power breakfast. Butter Beans are a fantastically healthy ingredient – high in protein and fibre, and they’re an excellent source of carbohydrates. Low in fat and calories, high in folate and iron; Antioxidants in the onion, heart protecting power of olive oil…all kinds of goodness-for-your-mind-&-Body here!
thank you so much for the love, Stephanie!!
Can’t stop making this- it’s great warm or cold. So easy and delicious! I use feta instead of eggs so that it’s even faster!
Thank you so much hun!
I have made this twice now, occasionally make this for my husband and I for lunch actually!
That makes me so happy, thank you Julianna!