Caramelised Onion Butter Beans
Creamy butter beans with slow-caramelised onions, mushrooms and garlic, made savoury with nutritional yeast and finished with oat cream. A cosy one-pan dinner with crusty bread, ready in about 35 minutes. Vegan and gluten-free.
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Ingredients
Main ingredients
- 100 g Mushrooms
- 5 g Parsley
- 50 ml Oat cream
- 220 g Butter beans, canned
Seasonings and other
- 1 tbsp Olive oil
- 1 clove Garlic
- 2 small Yellow onion
- 100 ml Vegetable broth
- 5 g Nutritional yeast
- a pinch Salt
- ¼ tsp Black pepper
- ¼ tsp Red chili flakes
Instructions
- Caramelize the Onions
Thinly slice the yellow onions and add them to a pan with olive oil over low heat. Cook slowly until the onions soften, brown, and begin to caramelize.
- Sauté the Mushrooms and Garlic
Add the minced garlic and sliced mushrooms to the pan. Cook for a few minutes until the mushrooms release their moisture and start to brown.
- Simmer with Broth and Beans
Pour in the vegetable broth, then add finely chopped parsley, nutritional yeast, and the drained butter beans. Stir and let the mixture simmer gently until it starts to reduce and thicken.
- Season and Stir in the Cream
Season well with salt and black pepper. Stir in the oat cream and continue to simmer until everything is well combined and creamy.
- Finish and Serve
Garnish with fresh parsley, an extra drizzle of oat cream, a touch of olive oil, and a sprinkle of red chili flakes. Serve hot with crusty bread and enjoy.
Tips for the best caramelised onion butter beans
- Take your time with the onions: low heat and 15–20 minutes is what makes them sweet and golden. A pinch of salt helps them soften.
- Let the mushrooms brown before stirring too much; that adds a deeper, savoury flavour.
- Don't skip the nutritional yeast: it gives the cheesy, savoury depth. See what nutritional yeast is.
- Mash a few of the beans against the side of the pan for an even creamier sauce.
Variations
- Greens: stir in spinach or kale at the end.
- Smoky: add a teaspoon of smoked paprika with the garlic.
- Lemony: finish with lemon zest and juice instead of chilli flakes.
- Other beans: cannellini or other white beans work too.
Storing
Keeps 3–4 days in the fridge. Reheat with a splash of broth or oat cream, because the sauce thickens.
Frequently asked questions
What are butter beans?
Butter beans are large, creamy lima beans, usually sold dried or canned. In the UK they're called butter beans; in the US often lima beans.
Do you need to soak butter beans?
Not if you use canned ones, as this recipe does. Dried butter beans need soaking overnight and simmering for about an hour before using.
Are butter beans healthy?
Yes. Like other beans, they're a good source of plant protein, fibre, folate and iron.
What do you eat with creamy butter beans?
Crusty bread or toast is classic. They're also good over rice, polenta or mashed potatoes, or with a green salad.
