Description
This Creamy Pumpkin Butter Beans recipe combines tender butter beans with rich pumpkin puree and creamy heavy cream, cooked with aromatic onions, garlic, and baby spinach. It’s a comforting, hearty dish perfect for a nutritious lunch or dinner, served best with crusty bread or over rice.
Ingredients
Scale
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
- Sauté onion and garlic: In a large skillet or pot, heat the olive oil over medium-high heat. Add the finely diced onion and cook for 3 to 5 minutes until it becomes translucent. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add beans, stock, and pumpkin puree: Pour in the drained and rinsed butter beans, vegetable stock, and pumpkin puree. Stir everything to combine evenly. Let the mixture simmer for 10 minutes to reduce and blend the flavors.
- Incorporate cream: Stir in the heavy cream and continue simmering for another 5 minutes to create a rich, creamy texture.
- Add spinach and season: Stir in the baby spinach along with sea salt and ground black pepper. Cook just until the spinach wilts, then remove the pot from heat and stir in the lemon juice for brightness.
- Serve and garnish: Top with chopped parsley and serve warm. This dish pairs beautifully with slices of crusty bread or can be served over rice for a satisfying meal.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version, though the flavor and texture will be slightly different.
- For added protein, consider adding cooked chicken or sausage when sautéing the onions.
- Adjust seasoning according to taste; a pinch of smoked paprika or chili flakes can add a nice depth and slight heat.
- Leftovers keep well refrigerated for up to 3 days and reheat gracefully on the stovetop or microwave.
