If you are a peanut butter-lover like me, you’re going to want to make these peanut sauce butter beans for dinner tonight. It all comes together in 10 minutes and you cook the sauce and beans in one pan.
This peanut sauce butter beans recipe is the next in line for my No Boring Beans series on social media. As a self-proclaimed bean-lover, it has been so fun for me to come up with new bean focused recipes for this series. I’m also someone who is obsessed with peanut butter, so it was only a matter of time before I paired two of my favorite foods together.
Making a quick peanut sauce is one of my go-to ways for packing a ton of flavor into a dish that might otherwise be pretty simple like this rainbow tofu stir fry. These butter beans can be served with naan for dipping or complete the meal by adding them to a bowl with rice and colorful veggies.
Ingredients You’ll Need
Here’s a basic rundown of some of the key ingredients you’ll need for this celery salad recipe. See the recipe card at the end of the post for the full ingredient list and amounts you’ll need.
- Peanut butter: use a creamy style peanut butter; and honestly, the runnier the peanut butter the better. (We like the one from Costco!)
- Sesame oil: use toasted sesame oil to add a rich, nutty flavor that complements the peanut butter in the sauce.
- Ginger: use fresh ginger instead of the dried ginger in a jar for more flavor. A tip, we keep our fresh ginger in the freezer so it lasts longer because we rarely use up a whole ginger root before it gets sad when storing on the counter.
- Butter beans: I really like the size and creamy texture of butter beans for this dish but you could swap them out for a different bean. Chickpeas and white beans would also work well.
How to Make this Butter Bean Recipe
Whisk Together the Sauce: Add the peanut butter, water, soy sauce, sesame oil, sriracha, ginger, and garlic to a skillet over medium heat. Bring to a simmer and whisk for 2-3 minutes or until thick and creamy.
Stir in the Beans: Add the butter beans and stir well to coat in sauce. Cook for another 2-3 minutes to warm up the beans. Garnish with chili crisp, cilantro, and sesame seeds.
Serve: Serve with naan or pita for dipping or scoop into a bowl with rice and veggies.
Make Ahead and Storage
Make Ahead: this saucy bean recipe takes just a few minutes to put together so you likely don’t need to do much advance prep. However, if you did want to get ahead, you could make the sauce in advance and store it in the fridge–then just warm it up in the skillet with the beans when you’re ready to eat.
Storage: store these beans will keep in an airtight container for up to 3-4 days in the refrigerator.
More Bean Recipes You’ll Love
Peanut Sauce Butter Beans
Ingredients
- 1/2 cup creamy peanut butter
- 1/2 cup water
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 tablespoon sriracha
- 1/2 in ginger, grated
- 2 cloves garlic, minced
- 1 (15-oz) jar butter beans, drained and rinsed
- 1/2 lime, juiced
Instructions
- Add the peanut butter, water, soy sauce, sesame oil, sriracha, ginger, and garlic to a skillet over medium heat. Bring to a simmer and whisk for 2-3 minutes or until thick and creamy.
- Add the butter beans and stir well to coat in sauce. Cook for another 2-3 minutes to warm up the beans. Garnish with chili crisp, cilantro, and sesame seeds.
- Serve with naan or pita for dipping or scoop into a bowl with rice and veggies.
Notes
Nutrition
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