Description
A creamy, satisfying side dish made with butter beans and coconut milk, perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons oil (avocado or olive oil preferred)
- 1 red onion (finely chopped)
- 4 garlic cloves (minced)
- 1 13.4-ounce package or can pre-cooked butter beans (drained and rinsed)
- 1 13.5-ounce can full-fat coconut milk
- 2 tablespoons lemon juice (fresh or bottled)
- 1 teaspoon ground turmeric
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- Optional garnishes (red chili flakes, hemp seeds)
Instructions
- Heat the oil in a large pan over medium heat until shimmering, then add the chopped onion and sauté until translucent and fragrant, about 5 minutes.
- Stir in the minced garlic and cook for another minute, releasing its aroma.
- Add the butter beans to the pan and stir gently to combine, allowing them to heat through.
- Pour in the coconut milk, then add lemon juice and the spices: turmeric, black pepper, smoked paprika, oregano, and salt. Stir well.
- Simmer for 10-15 minutes on low heat, letting the sauce thicken and the flavors meld.
- Taste for seasoning before serving. Optionally, top with garnishes for added texture and heat.
Notes
Ensure onions are cooked until translucent for sweetness; rinse canned beans to avoid extra salt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 9g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg