Creamy Garlic-Parmesan Butter Beans

These creamy garlic-Parmesan butter beans are a quick and comforting plant-based dinner.

Velvety butter beans are simmered in broth with plenty of garlic and Parmesan cheese, creating a rich and flavorful stew-like dinner.

Served with crusty bread for dipping, it’s the perfect cozy meal to whip up on a busy evening—hearty, warm and utterly delicious.

Original recipe yields 4 servings.

Ingredients

2 tablespoons extra-virgin olive oil
1 small yellow onion, chopped (about 1 cup)
6 cloves garlic, thinly sliced (about 3 tablespoons)
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper, plus more for garnish
¼ teaspoon crushed red pepper, plus more for garnish
1¼ cups unsalted vegetable broth
2 ounces cream cheese, softened
1 cup grated Parmesan cheese
2 (15.5-ounce) cans no-salt-added butter beans, rinsed
Roughly chopped fresh flat-leaf parsley for garnish (optional)
Baby spinach (optional as preferred)
4 ounces crusty whole-wheat baguette, cut into 4 pieces and toasted

Directions

Heat 2 tablespoons oil in a large skillet over medium heat. Add chopped onion; cook, stirring occasionally, until softened, 5 to 7 minutes.
Add sliced garlic, 1 teaspoon Italian seasoning, ½ teaspoon cracked pepper and ¼ teaspoon crushed red pepper; cook, stirring often, until fragrant, about 1 minute.

3. Add 1¼ cups broth; bring to a simmer over medium heat. Add softened cream cheese; stir until fully combined, about 2 minutes. Stir in 1 cup Parmesan. Add rinsed butter beans; simmer until the beans are heated through and the mixture has slightly thickened, about 3 minutes.

4. Garnish with parsley, cracked pepper and/or crushed red pepper, if desired. Serve with toasted baguette.