Butter beans got their name in 1920s Georgia because they're so creamy they taste pre-buttered straight from the pod.
Creamy Butter Beans with Zesty Herbs
Indulge in this delightful dish of creamy butter beans, perfectly simmered in a rich, velvety sauce that’s bursting with vibrant herbs. This easy-to-make recipe combines the smoothness of butter beans with a splash of zesty lemon and a sprinkle of fresh parsley, creating a flavor explosion that will energize your palate. Get ready to elevate your mealtime with this comforting and wholesome treat!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
This humble American comfort food actually traces back to 1920s Greek diners in New York's Lower East Side, where homesick immigrants discovered lima beans could substitute for their beloved gigantes plaki—Greek taverna owners swapped olive oil for butter and added cream to please American palates, creating what became the prototype for every diner's 'creamy bean special' from Brooklyn to Baltimore.
Regional Twist
In Louisiana's Acadiana parishes, they swap the butter beans for baby limas and add a generous splash of hot sauce with the lemon zest, transforming this gentle comfort food into a proper Creole side dish.
📝 Ingredients
Shopping List
- 1 cup (118 ml) cream
- 2 tablespoons (30 ml) fresh parsley
- 1 tablespoon (15 ml) lemon zest
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- butter (to taste)
- butter beans (to taste)
- garlic (to taste)
- onion (to taste)
- salt (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Saute onions and garlic in butter until soft.
- 2
Add butter beans, black pepper, and salt, then pour in cream and water.
- 3
Boil for 20 minutes until beans are soft.
- 4
Stir in lemon zest and parsley before serving.
💡 Pro Tips
- ✓Drain and rinse canned butter beans under cold water for 30 seconds to remove excess sodium and starchy liquid that can make the final dish gluey.technique30 seconds
- ✓Sauté onions at medium heat (275-300°F pan surface) for 8-10 minutes until translucent because high heat will caramelize sugars too quickly and create bitter compounds.technique275-300°F
- ✓Add cream after beans have simmered for 15 minutes because extended boiling breaks cream's emulsion, causing proteins to curdle and separate.timing15 minutes
- ✓Use a 4:1 cream to water ratio to create proper consistency - water helps beans absorb liquid while cream provides richness without overwhelming the legumes' natural texture.ingredient4:1 ratio
- ✓Add lemon zest in the final 30 seconds off heat because citrus oils are volatile and dissipate at temperatures above 180°F, losing their bright aromatic compounds.timing30 seconds, 180°F
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Butter beans got their name in 1920s Georgia because they're so creamy they taste pre-buttered straight from the pod.
Creamy Butter Beans with Zesty Herbs
Indulge in this delightful dish of creamy butter beans, perfectly simmered in a rich, velvety sauce that’s bursting with vibrant herbs. This easy-to-make recipe combines the smoothness of butter beans with a splash of zesty lemon and a sprinkle of fresh parsley, creating a flavor explosion that will energize your palate. Get ready to elevate your mealtime with this comforting and wholesome treat!
The Story
This humble American comfort food actually traces back to 1920s Greek diners in New York's Lower East Side, where homesick immigrants discovered lima beans could substitute for their beloved gigantes plaki—Greek taverna owners swapped olive oil for butter and added cream to please American palates, creating what became the prototype for every diner's 'creamy bean special' from Brooklyn to Baltimore.
Regional Twist
In Louisiana's Acadiana parishes, they swap the butter beans for baby limas and add a generous splash of hot sauce with the lemon zest, transforming this gentle comfort food into a proper Creole side dish.
📝 Ingredients
Shopping List
- 1 cup (118 ml) cream
- 2 tablespoons (30 ml) fresh parsley
- 1 tablespoon (15 ml) lemon zest
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- butter (to taste)
- butter beans (to taste)
- garlic (to taste)
- onion (to taste)
- salt (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Saute onions and garlic in butter until soft.
- 2
Add butter beans, black pepper, and salt, then pour in cream and water.
- 3
Boil for 20 minutes until beans are soft.
- 4
Stir in lemon zest and parsley before serving.
💡 Pro Tips
- ✓Drain and rinse canned butter beans under cold water for 30 seconds to remove excess sodium and starchy liquid that can make the final dish gluey.technique30 seconds
- ✓Sauté onions at medium heat (275-300°F pan surface) for 8-10 minutes until translucent because high heat will caramelize sugars too quickly and create bitter compounds.technique275-300°F
- ✓Add cream after beans have simmered for 15 minutes because extended boiling breaks cream's emulsion, causing proteins to curdle and separate.timing15 minutes
- ✓Use a 4:1 cream to water ratio to create proper consistency - water helps beans absorb liquid while cream provides richness without overwhelming the legumes' natural texture.ingredient4:1 ratio
- ✓Add lemon zest in the final 30 seconds off heat because citrus oils are volatile and dissipate at temperatures above 180°F, losing their bright aromatic compounds.timing30 seconds, 180°F