The dish in the photo appears to be butter beans (lima beans) tossed in olive oil with garlic, parsley, chili flakes, black pepper and lemon. It makes a creamy, savory side dish or a satisfying vegetarian main.
Servings
4 as a side / 2–3 as a main
Prep + cooking time
Prep: 10 minutes
Cook: 10–15 minutes
Total: about 20–25 minutes
Ingredients
3 cups cooked butter beans/lima beans, drained and rinsed
about 2 × 400-g cans, or approximately 450–500 g cooked beans
3 tbsp extra-virgin olive oil
4 cloves garlic, finely chopped or thinly sliced
1–1½ tsp red chili flakes, to taste
½ tsp freshly ground black pepper
½ tsp salt, plus more to taste
½ tsp smoked paprika, optional
½ cup fresh parsley, roughly chopped
1–2 tbsp fresh lemon juice
1 tsp finely grated lemon zest, optional
2–3 tbsp water or vegetable stock
1 tbsp finely grated Parmesan, optional
1 tbsp toasted pine nuts or chopped almonds, optional for garnish
Method
Prepare the beans
Drain and rinse the butter beans gently. Pat them reasonably dry so they sauté rather than steam.
Build the garlic oil
Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for about 1–2 minutes, stirring frequently. Don’t let it become dark brown.
Add the chili
Stir in the chili flakes, black pepper and smoked paprika if using. Cook for about 20–30 seconds.
Add the butter beans
Add the beans and gently toss until coated in the garlic-chili oil.
Make them glossy and flavorful
Add 2–3 tablespoons water or vegetable stock. Cook for 4–6 minutes, stirring occasionally. Some beans will become slightly creamy while others remain whole.
Finish with herbs and lemon
Turn off the heat. Add the parsley, lemon juice and lemon zest. Toss gently. Taste and adjust salt, chili and lemon.
Serve
Spoon into a serving bowl and drizzle with a little extra olive oil. Add Parmesan or toasted nuts if desired.
For the texture shown in the photo
Don’t over-stir the beans. The goal is whole, plump beans with a few broken edges, coated in a golden, garlicky oil. A little extra lemon at the end helps balance the richness.
Nutrition information
Approximate per serving, assuming 4 servings, using canned butter beans, 3 tbsp olive oil and no Parmesan/nuts:
Nutrient Approx. per serving
Calories 270–300 kcal
Protein 9–11 g
Carbohydrates 35–40 g
Fiber 9–11 g
Fat 10–12 g
Saturated fat 1–2 g
Sodium ~300–600 mg depending on canned beans/salt
Exact nutrition varies substantially with the bean brand, draining, olive-oil quantity and added salt. USDA FoodData Central is the appropriate database for checking the precise nutritional composition of a particular product.
F
FoodData Central
Nut information
The basic recipe contains no tree nuts.
If you add pine nuts or almonds, it is no longer nut-free. Parmesan also isn’t a nut, but obviously makes the recipe dairy-containing.
For a nut-free version, simply omit the optional nuts—the dish doesn’t need them.
Protein & fiber
Butter beans provide plant protein and a substantial amount of dietary fiber, making this more filling than a typical vegetable side. Pairing them with whole-grain bread, rice, quinoa or another grain can turn them into a more substantial meal.
Important bean-safety note
If you’re starting with dried beans, cook them thoroughly rather than eating them partially cooked. Legumes can contain lectins, and inadequate cooking can cause gastrointestinal illness. Proper soaking and boiling substantially reduce these compounds.
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European Food Safety Authority
+1
For convenience, canned butter beans that are already cooked are ideal for this recipe.
Q&A
Q: Can I use canned butter beans?
Yes. They’re the easiest option. Drain and rinse them before cooking.
Q: Can I use frozen lima beans?
Yes. Cook them according to the package directions first, then proceed with the garlic and chili mixture.
Q: Can I make this without chili?
Absolutely. Replace it with a little sweet paprika or simply increase the black pepper.
Q: Can I add tomatoes?
Yes. Add 150–200 g chopped cherry tomatoes after the garlic and cook for 3–4 minutes before adding the beans.
Q: Can I make it vegan?
Yes. The basic recipe is vegan. Just leave out the optional Parmesan.
Q: What can I serve with it?
Crusty bread, grilled vegetables, roasted chicken, fish, rice, couscous or a simple green salad all work well.
Q: Can I make it ahead?
Yes. Refrigerate in an airtight container for up to 3–4 days. Reheat gently with a splash of water and finish with fresh parsley and lemon.
Q: Why are my beans breaking apart?
Butter beans are naturally delicate. Stir with a wooden spoon or shake the pan rather than aggressively mixing them.
Q: How do I make it creamier?
Mash ¼–½ cup of the beans against the side of the skillet while cooking. The starch will combine with the olive oil and create a naturally creamy coating.
Q: Can I add protein?
For a vegetarian meal, top with a poached egg or serve alongside Greek yogurt. For a non-vegetarian version, grilled chicken or fish works particularly well.
Q: Is this the same as a butter-bean salad?
Not quite. This version is warm and sautéed, with garlic-infused olive oil coating the beans. It can, however, be cooled and served as a bean salad.