Creamy Garlic Butter Beans

Butter Beans loaded with Creamy Garlic and Chili flavor are a spicy, creamy, and comforting Mediterranean side dish that is great alongside roasted fishor baked chicken. When we need a good, easy, and diet-friendly side dish, we reach for these Creamy Chili Butter Beans time after time.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Creamy Garlic Beans

This recipe can be made vegan, by swapping oat or coconut cream for the heavy cream, using oat butter, and skipping the parmesan cheese.

Creamy Butter Beans Ingredients:

To make this recipe, we will need the following ingredients:

• 2 cans (15 oz each) butter beansdrained and rinsed (or 2 cups cooked dried butter beans)
• 2 tbsp butter – Adds richness and a velvety texture.
• 1 tbsp olive oil – Prevents the butter from burning and enhances flavor.
• 4 cloves garlic, minced – Deep, savory warmth.
• ½ cup heavy cream (or half-and-half) – Creates a luxurious, creamy sauce.
• ¼ cup vegetable or chicken broth – Adds depth and keeps the sauce from becoming too thick.
• ½ cup grated Parmesan cheese – Enhances creaminess and adds umami.
• ½ tsp smoked paprika (optional) – Adds a subtle smoky undertone.
• ½ tsp dried thyme or 1 tsp fresh thyme – Adds an earthy, herbal note.
• Salt and black pepper, to taste – Balances and enhances all flavors.
• 1 tbsp lemon juice – Brightens up the richness of the sauce.
• 1-2 dried chilies (such as Arbol or Calabrian), crumbled – Adds a slow-building heat and smoky depth.
• Chopped fresh parsley, for garnish – Adds freshness and color.
• Red pepper flakes (optional, for extra heat) – Intensifies spice levels if desired.

Creamy Beans with Chilies Method:

After gathering your ingredients, we will use the following process:

Sautee Garlic and Chiles

In a large pan over medium heat, melt the butter and olive oil. Add the garlic and crumbled dried chilies and cook for about 1 minute until fragrant.

Create Sauce Base

Stir in the heavy cream, broth, smoked paprika, thyme, salt, and black pepper. Simmer for 2-3 minutes to let the flavors meld together.

Stir In Butter Beans

Stir in the butter beans and let simmer for another 5 minutesallowing them to absorb the flavors.

Garnish & Serve

Stir in the lemon juice to balance the richness.

Kitchen notes

Use High-Quality Butter & Olive Oil: Butter adds richnesswhile olive oil prevents it from burning. For extra depthuse European-style butterwhich has a higher fat content.

Sauté the Garlic for Maximum Flavor: Cook the garlic in butter and oil over medium-low heat for 1-2 minutes until fragrant. Avoid browningas burnt garlic turns bitter.

Choose the Right Beans: Canned butter beans are convenient—drain and rinse them well to remove excess sodium. For the best textureuse dried butter beanssoak them overnight, and simmer until tender.

Don't Skimp on the Creaminess: Heavy cream gives the sauce its luxurious texture. For a lighter versionuse half-and-half or coconut cream (for a dairy-free option).

Adjust the Heat with Dried Chilies: Crumbling dried Arbol, Calabrian, or Guajillo chilies into the butter infuses the dish with a slow-building smoky heat. If you prefer mild spiceremove the seeds before adding.

Use Parmesan for Extra Depth: Parmesan adds umami and saltinessmaking the sauce richer.

• Substitutes: Pecorino Romano (sharper) or nutritional yeast (vegan alternative).

Thicken the Sauce Properly: Simmer the sauce for a few minutes to naturally reduce and thicken. If needed, mix ½ tsp cornstarch with 1 tbsp water and stir it in.

Add Lemon at the End: Fresh lemon juice brightens the dish but can curdle dairy if added too soon. Stir it in after removing from heat for the best balance.

Garnish for a Flavor Boost

• Fresh parsley adds color and lightness.
• Red pepper flakes (optional) intensify the heat.
• A drizzle of extra virgin olive oil at the end enhances the richness.

Pair with the Right Sides: Serve over crusty bread, pasta, or rice to soak up the creamy sauce. Pairs well with grilled meats, seafood, or roasted vegetables.

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Ingredients

• 30 oz butter beans, 2 15 oz cans, drained and rinsed (or 2 cups cooked dried butter beans)
• 2 tbsp butter
• 1 tbsp olive oil
• 4 cloves garlic
• ½ cup heavy cream, use coconut or oat cream for vegan
• ¼ cup vegetable broth, or chicken broth
• ½ cup Parmesan cheese, grated, omit for vegan
• ½ tsp smoked paprika
• ½ tsp dried thyme, or 1 tsp fresh thyme
• Salt and black pepper
• 1 tbsp lemon juice
• 1-2 dried chilies, such as Arbol or Calabrian
• Chopped fresh parsley, for garnish
• Red pepper flakes, optional, for extra heat

Method

1. In a large pan over medium heat, melt the butter and olive oil. Add the garlic and crumbled dried chilies and cook for about 1 minute until fragrant.
2. Stir in the heavy cream, broth, smoked paprika, thyme, salt, and black pepper. Simmer for 2-3 minutes to let the flavors meld.
3. Stir in the butter beans and let simmer for another 5 minutes, allowing them to absorb the flavors.
4. Stir in the grated Parmesan cheese and mix until melted and creamy. Adjust consistency with a splash of broth or cream if needed.
5. Stir in the lemon juice to balance the richness.
6. Sprinkle with fresh parsley and extra red pepper flakes if desired. Serve warm.