If you’re looking for a simple yet delicious side dish, sautéed butter beans are a fantastic choice! These creamy beans bring a silky texture to your plate and are perfect paired with crusty bread or as part of a heartier meal. With just a few simple ingredients, you can create a vibrant dish that’s both nutritious and satisfying. This butter bean recipe features plant-based goodness, including greens like kale and spinach, along with rich seasonings that enhance their natural flavor.
This Broth Beans is another version you might like! Chilis are best for cold weather and if you have a ton of beans! If you want something creamier! this Marry me Beans will satisfy.
Ingredients
- Tofu: A protein-packed base that adds heartiness.
- Butter Beans: Canned butter beans make this dish quick and easy.
- Greens: Fresh kale or spinach adds vibrant color and nutrients.
- Plant Milk: Provides creaminess to the dish.
- Vegan Butter: Enhances the buttery flavor without dairy.
- Onions: Adds sweetness and depth.
- Garlic: Essential for a flavor boost.
- Olive Oil: A healthy fat for sautéing.
- Seasonings: Better than bouillon, garlic herb & salt, miso, black pepper, and red pepper flakes for a touch of spice.
Instructions
- In a large skillet, heat olive oil over medium heat.
- Add chopped onions and minced garlic, sautéing until they are translucent.
- Stir in the tofu and cook for a few minutes until lightly browned.
- Add the canned butter beans and greens, stirring until the greens are wilted.
- Pour in plant milk and a spoonful of vegan butter to create a creamy texture.
- Season with better than bouillon, black pepper, and red pepper flakes to taste.
- Cook for another couple of minutes until everything is heated through and creamy.
- Serve immediately, garnished with fresh herbs or lemon zest for an extra zing!
Variations
- Add Cherry Tomatoes: Toss in some halved cherry tomatoes for a burst of freshness.
- Extra Veggies: Mix in other sautéed vegetables like bell peppers or zucchini.
- Different Beans: Experiment with cannellini beans or even black beans for a different flavor profile.
Substitutions
- Tofu: Swap with tempeh for a nuttier flavor.
- Plant Milk: Use almond milk or coconut milk if you prefer.
- Greens: Feel free to use any leafy greens you have on hand, like Swiss chard or arugula.
FAQ
Can I use frozen butter beans?
Yes! Just make sure to thaw them and adjust cooking times as needed.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3-4 days.
Can I freeze sautéed butter beans?
Yes, but they may lose some texture. Store in a freezer-safe container for up to 3 months.
Hint
For the best flavor, let your sautéed butter beans sit for a minute before serving. This allows the seasonings to meld together beautifully.
Top Tip
If you want to take this dish to the next level, serve it with a side of sourdough bread or over a bed of fresh green beans for a complete meal. The creamy texture of the beans pairs perfectly with crusty bread for a satisfying experience.
Enjoy your sautéed butter beans as a simple side dish or as a comforting main course! This easy recipe is sure to become a favorite in your home.
Sautéed Butter Beans
Ingredients
- 1 cup tofu cubed
- 1 can 15 oz butter beans, drained and rinsed
- 2 cups kale or spinach chopped
- ½ cup unsweetened plant milk
- 2 tablespoons vegan butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon Better Than Bouillon
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 1 tablespoon fresh lemon juice optional
- Chopped fresh parsley optional, for garnish
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and minced garlic, sautéing for 2-3 minutes until they are translucent.
- Add the cubed tofu to the skillet and cook for another 3-4 minutes until lightly browned.
- Stir in the can of butter beans and the chopped greens. Cook for 2-3 minutes until the greens are wilted.
- Pour in ½ cup of plant milk and add 2 tablespoons of vegan butter. Stir until the mixture is creamy and smooth.
- Season with 1 teaspoon of Better Than Bouillon, ½ teaspoon of black pepper, and ¼ teaspoon of red pepper flakes. Cook for another couple of minutes until everything is heated through.
- Serve immediately, garnished with chopped fresh parsley and a squeeze of lemon juice if desired.
