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Creamy Pumpkin Butter Beans Recipe

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3.9 from 40 reviews

This Creamy Pumpkin Butter Beans recipe is a comforting and nutritious dish featuring tender butter beans and vibrant pumpkin puree simmered with onion, garlic, and spinach, then enriched with cream and brightened with lemon juice. Perfect as a hearty vegan-friendly main or side dish, it’s easy to prepare on the stovetop and pairs wonderfully with crusty bread or rice.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 28 ounces (2 cans) butter beans, drained and rinsed
  • 2 cups vegetable stock
  • 1 cup canned pumpkin puree
  • ½ cup heavy cream
  • 3 cups packed baby spinach
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley

Instructions

  1. Sauté Onions and Garlic: In a large skillet or pot, heat the olive oil over medium-high heat. Add the finely diced yellow onions and cook for 3 to 5 minutes until they become translucent. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
  2. Add Beans, Stock, and Pumpkin: Pour in the rinsed butter beans, vegetable stock, and canned pumpkin puree into the skillet. Stir all ingredients to combine thoroughly.
  3. Simmer the Mixture: Allow the mixture to simmer gently for 10 minutes to reduce and meld the flavors together.
  4. Incorporate Cream: Stir in the half cup of heavy cream and continue to simmer for another 5 minutes to achieve a creamy texture.
  5. Add Spinach and Seasonings: Stir in the packed baby spinach along with sea salt and ground black pepper. Cook until the spinach wilts and the mixture is heated through.
  6. Finish with Lemon Juice and Herbs: Remove the pot from heat and stir in the lemon juice to add brightness. Top the dish with freshly chopped parsley for garnish.
  7. Serve: Serve the creamy pumpkin butter beans warm, ideally with slices of crusty bread or over steamed rice for a filling meal.

Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • For a vegan option, substitute heavy cream with coconut cream or a plant-based cream alternative.
  • This dish pairs well with crusty bread or fluffy rice to soak up the flavorful sauce.
  • Adjust seasoning to taste, especially the salt and lemon juice for balance.

Find it online: https://flavorspath.com/creamy-pumpkin-butter-beans-recipe/