Spring Butter Beans

Hey everyone! Spring is finally on its way, and you know what that means. It’s almost time to embrace the produce of the coming season and move away from the wintery root vegetables! In anticipation of the season, I whipped up this dish today for lunch: spring butter beans!

This dish is bright, fresh, creamy, and filling. It’s high in protein and chock-full of vitamins from asparagus and spinach.

One ingredient that’s in the spotlight right now is the humble yet versatile spring butter beans. These little legumes are not only tasty but also a fantastic source of plant-based protein, perfect for those looking to add more meatless meals to their repertoire. You may have seen my other butter beans recipe, Creamy Butter Beans and Mushrooms, which is a huge hit with my readers. I’ve been incorporating these beans more into my meals and am really enjoying the fact that they’re healthy, affordable, and very versatile.

Eating with the Season

When it comes to cooking with seasonal ingredients, there’s something truly special about enjoying produce at its peak. Asparagus season starts in late February and ends in June, with April and May being the peak months. The three main varieties are green, white, and purple. It’s definitely one of my favorite spring veggies, so I knew I wanted to include it in this spring butter beans recipe. Of course, I needed to add some greens, so I opted for organic baby spinach.

One of the great things about butter beans is their nutritional value. They’re loaded with protein, fiber, and essential nutrients, making them a fantastic addition to any plant-based diet. Plus, they’re incredibly versatile, so you can get creative with how you use them in your meals.

So why not take advantage of the abundance of fresh produce this season? This recipe makes enough for 2 to serve over rice or with some bread and salad. It is also easily doubled for a family side!

Spring Butter Beans

Discover a protein-packed plant-based delight: spring butter beans with creamy cashew sauce, asparagus, and garlic. A delicious taste of spring!

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Prep Time 2 minutes mins

Cook Time 10 minutes mins

Course Main Course, Main Dish, Side Dish

Cuisine American

Servings 2

Ingredients

  

• 2 T olive oil
• 3 cloves garlic minced
• 1/2 bunch asparagus chopped 1 inch size
• 6 cherry tomatoes halved
• 1/4 cup white wine
• 1/2 cup cashew cream
• 1/4 cup water
• 1 lemon half of it sliced, half of it juiced
• 1/2 tsp Italian seasoning
• 1 handful baby spinach
• 1 14.5 oz. canned butter beans drained
• fresh parsley
• non-dairy parmesan optional

Instructions

 

• Heat oil in a medium-large sauté pan over medium heat. Add garlic and cook for 2 minutes, stirring constantly to prevent browning.
• Add asparagus and tomatoes to the pan and cook for an additional 2 minutes.
• Deglaze the pan by pouring in the white wine, then simmer until most of the wine has evaporated.
• Reduce the heat to low and add cashew cream, water, lemon juice, sliced lemons, Italian seasoning, and spinach to the pan. Cook for 5 more minutes, allowing the spinach to wilt.
• Gently fold in the beans, being careful not to smash them, as they're delicate, and we want to preserve their texture.
• Top with fresh parsley and optional Parmesan before serving.

Notes

The lemons in this photo were pan-seared prior to adding them to achieve the golden color for visual effect only. This is optional, and if you do this, tuck them in gently after adding the beans. 

Keyword asparagus, beans, butter beans, cashew cream, spinach, spring