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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.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
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.
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Ingredients
- 3 15oz cans butter beans, drained and rinsed
- 1 tbsp olive oil
- ⅔ cup diced red onion (about 1 small red onion)
- ¼ 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
- ¼ tsp chili flakes
- 1 tbsp liquid honey
- 1 tsp salt
Instructions
Start Cooking- 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.
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
39 people are discussing this recipe. Join in
Made it with butter beans once and cannellini beans another time. Controversial but I think I prefer the cannellini beans with this – held together better. Either way – it’s delicious thank you!!
Thanks for the love Natalie! Do what works for you!!!
We started incorporating non meat meals in our house! This is a staple.
I LOVE THIS SO MUCH!
Also pregnant! This was amazing! Hit every flavor profile, tangy and a little kick, I will absolutely be making this again. I wouldn’t be surprised if this became the pregnant mama’s go to! I found you through TikTok too! What an awesome recipe, can’t wait to try more
Thank you so much, Julie! This makes me so happy!
I made this the other day and even my pickiest eater loved it! It was super filling and full of flavor. I’ll definitely be making this again.
This makes me so happy, thank you Chelsea!
Delicious!!!! And so easy.
Thank you so much!
WOW! This was so tasty. Quick prep and very few ingredients, but the flavors come together so nicely. Will definitely be adding to my weekly recipe routine. Excited to try more recipes.
Thank you so much, emma!!
Amazing recipe made it for lunch and my husband devoured it. I added cucumbers and it lightened the dish up;)
I love this so much, Laura!! Thank you hun!
This turned out SO good! I’m pregnant and need all the fiber and protein I can get and this dish satisfied so many cravings at once. I forwarded the recipe to all my friends. This will definitely be a staple in my meal plans from now on!
This makes me so happy, thank you, Sadie!!!
Found Maria on TikTok and this was the first recipe I tried. Already had everything on hand- such a huge plus- and took very little prep and cook time. Can’t wait to try another
So excited for you, Torrie! Thanks for the love hun!