If you’re looking for a cozy dinner recipe for the fall/winter months, try this creamy parmesan butter beans recipe. It’s ready in 30 minutes, features a rich and flavorful sauce, and cooks in just one pan. Serve with some sourdough bread for dipping.
Think beans are boring? They don’t have to be! Fall in love with beans again when you make these creamy parmesan beans (that you would never guess are dairy free.) The broth is creamy and rich thanks to a combination of vegan parmesan, broth, and non-dairy milk. We like serving this one up with some sourdough and a simple salad (or roasted veggie) to round out the meal.
Saucy bean recipes like this one are my favorite type of recipe to cook which is why I love using my Cristel 3.5 quart sauté pan since the tall sides are perfect for this type of recipe. I’m excited to be partnering with them again and they’re offering a 30% discount on their cookware if you use my code DEBBIE30.
Why You’ll Love this Bean Recipe
- Quick and Easy: use canned butter beans and this recipe is ready in less than 30 minutes. Just serve with some toasted bread and a quick salad and dinner is ready!
- Good for You: as a dietitian, beans are the one food I wish everyone ate more often! They’re a good source of protein and rich in a variety of nutrients most of us are missing out on like fiber, magnesium, potassium, iron and calcium.
- Make it Your Own: feel free to play around with this recipe by using a different bean or adding some spinach for color and nutrients.
Ingredients You’ll Need
Here’s a quick rundown of the key ingredients you’ll need for this easy vegan pumpkin lasagna recipe. Be sure to check out the recipe card for the exact measurements.
- Butter Beans: they’re tender and creamy and work well in dishes like this one! However, in a pinch you could swap with white beans or chickpeas.
- Onion and Garlic: add flavor to the creamy sauce.
- Italian Seasoning: adds flavor to the sauce for these beans. Feel free to play around with other spices like oregano, rosemary, or basil.
- Plant-Based Milk: you want to pick one that is creamy/rich like soy milk, coconut milk or something like Ripple that is a bit thicker. They just cook down better into a creamy sauce than almond or even oat.
- Vegan Parmesan: I really like the vegan parmesan from VioLife which is what I used for this recipe, but others should work well. If you’re cooking for vegetarians, just use a rennet-free parmesan.
- Lemon: don’t skip the fresh squeezed lemon juice near the end. It helps brighten up all the flavors in the dish!
How to Make Creamy Parmesan Beans
I love that these creamy parmesan beans come together in one pot with plenty of sauce for dipping some bread into. See the recipe card for the full directions.
Saute the Onion: Heat the olive oil in a 3.5-quart @cristelusa Strate saute pan over medium-high heat. Str in the onion and saute until translucent, about 3-5 minutes. Stir in the minced garlic, Italian seasoning, and salt. Cook for one minute.
Make the Sauce: Add the broth, coconut milk, and vegan parmesan. Bring to a simmer for 5-8 minutes to thicken. Stir in the butter beans and cook another 2-3 minutes or until the beans are warmed through.
Garnish and Serve: Turn off the heat and stir in the lemon juice and parsley. Serve with sourdough for dipping or spoon over top of pasta.
Storage
Fridge: any leftover beans can be stored in the fridge in an airtight container for up to 3 days.
Freezer: you can also store these beans in the freezer in an airtight container for up to 3 months. Just thaw in the fridge overnight and reheat on the stovetop or microwave.
More One Pot Meals You’ll Love
Creamy Parmesan Beans
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon red pepper flakes
- 1 cup vegetable broth
- 3/4 cup coconut milk
- 1/2 cup grated vegan parmesan cheese
- 2 (15 oz) cans butter beans, drained and rinsed
- 1/2 lemon, juiced
- 3 tablespoons chopped parsley
Instructions
- Heat the olive oil in a 3.5-quart saute pan over medium-high heat. Str in the onion and saute until translucent, about 3-5 minutes.
- Stir in the minced garlic, Italian seasoning, red pepper, flakes, and seas salt.
- Add the broth, coconut milk, and vegan parmesan. Bring to a simmer for 5-8 minutes to thicken. Stir in the butter beans and cook another 2-3 minutes or until the beans are warmed through.
- Turn off the heat and stir in the lemon juice and parsley. Serve with sourdough for dipping or spoon over top of pasta.
Nutrition
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