Creamy Lemony Garlic Butter Beans

Kay Carney About Penzeys Medium Crushed Red Pepper Medium Hot Crushed Peppers are hot, but not unbearably hot. Perfect for adding a kick too these rich and creamy butter beans.

20,000 heat units

Creamy Butter Beans

Servings 4

Prep 5 min. Cook Time 15 Total Time 20 min.

Ingredients

• 2 small shallots diced, or 1 large

• 4-5 cloves garlic finely minced

• 3 TBS vegan butter

• 30 oz. canned butter beans 2 cans with the liquid added to the pot- do not strain!

• ¼ C. vegan cream cheese

• 2 TBS lemon juice

• ½ TBS lemon zest zest of 1 lemon

• 3 C. spinach

• 2 tsp Penzeys Medium Crushed Red Pepper

• salt & pepper to taste

  
  

Directions

1. To prep, finely dice the shallots and mince the garlic. I recommend using a garlic press if you have it.

2. Next, add the vegan butter to a large pot and melt over medium heat.

3. Once the butter is melted and sizzling, add in the shallots and garlic. Stir together and saute for about 3 minutes.

4. Add the two cans of butter beans including the liquid from the cans. This makes the beans really creamy, so do not strain them. Stir together and bring the beans to a simmer. Once simmering, cook for about 5 minutes to reduce some of the liquid and cook the beans.

5. Next, add the vegan cream cheese, lemon juice, lemon zest and crushed red pepper to the pot. Stir until mixed. Then, bring the pot of beans back to a simmer. Cook for an additional 2 minutes.

6. Turn off the heat and add in the spinach. Stir together until the spinach has wilted. Then, season with salt & pepper to your liking and remove from the heat.