I love this recipe because it comes together in just 25 minutes, making it perfect for busy weekdays when I want something wholesome without spending hours in the kitchen.
I also enjoy how the fresh herbs, spinach, and lemon balance the creamy butter beans. The result is a satisfying dish that is packed with flavor and naturally vegan.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 leek, top and tailed, finely sliced 3 cloves garlic, peeled and sliced 1 teaspoon cumin seeds 1 tin butter beans, drained with liquid reserved 1 vegetable stock cube 1 handful fresh dill, leaves stripped 1 handful fresh coriander, leaves stripped 100 g spinach 1 heaped tablespoon plant-based mayo 1/2 lemon 1 teaspoon chilli flakes Olive oil, as needed Salt and pepper, to taste
Directions
I heat a splash of olive oil in a large frying pan over medium heat. Then I add the finely sliced leek, garlic, and cumin seeds and sauté them for 3 to 4 minutes until softened and fragrant.
Next, I add the butter beans along with their reserved liquid and crumble in the vegetable stock cube. I bring everything to a gentle simmer, reduce the heat, and cook for another 3 to 4 minutes.
I stir in the dill, coriander, and spinach. Then I add the plant-based mayo and a small splash of water. I cook the mixture for about a minute, just until the spinach wilts.
I squeeze in the juice from half a lemon and season generously with black pepper and salt to taste.
To finish, I sprinkle over the remaining herbs and add a pinch of chilli flakes. I drizzle with a little olive oil and finish with extra black pepper before serving.
I sometimes add peas or kale for extra vegetables and texture.
For additional protein, I like stirring in cooked chickpeas or white beans alongside the butter beans.
When I want a creamier finish, I add a splash of unsweetened plant-based cream.
I occasionally swap the coriander for parsley if I prefer a milder herb flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm the butter beans gently in a saucepan over low heat, adding a splash of water or vegetable stock if the mixture has thickened too much.
I do not recommend freezing this dish because the herbs and spinach can lose their fresh texture after thawing.
FAQs
Can I use dried butter beans instead of canned?
Yes, I can use dried butter beans, but I cook them fully before adding them to the recipe since the cooking time is much longer than canned beans.
What can I substitute for plant-based mayo?
I can use a spoonful of vegan cream cheese, dairy-free yogurt, or plant-based cream for a similar creamy texture.
Is this recipe spicy?
The chilli flakes add a mild kick. I can reduce the amount or omit them completely if I prefer a milder dish.
What should I serve with Vegan Herby Green Butter Beans?
I enjoy serving this dish with crusty bread, toasted sourdough, rice, or roasted potatoes for a more substantial meal.
Can I make this recipe ahead of time?
Yes, I can prepare it a day in advance and store it in the refrigerator. The flavors often become even more developed after resting.
Conclusion
This Vegan Herby Green Butter Beans recipe is a simple yet flavorful meal that combines creamy beans, fresh herbs, and leafy greens in one comforting dish. I love how quickly it comes together and how easily it can be customized with different vegetables and herbs. Whether served on its own or alongside crusty bread, it makes a satisfying plant-based meal any day of the week.
Heat a splash of olive oil in a large frying pan over medium heat.
Add the sliced leek, garlic, and cumin seeds. Sauté for 3–4 minutes until softened and fragrant.
Add the butter beans along with a splash of the reserved bean liquid and crumble in the vegetable stock cube. Bring to a gentle simmer and cook for 3–4 minutes.
Stir in the dill, coriander, spinach, plant-based mayonnaise, and a small splash of water.
Cook for 1–2 minutes, stirring occasionally, until the spinach has wilted.
Squeeze in the lemon juice and season generously with salt and black pepper.
Divide between bowls and garnish with the remaining dill and coriander leaves.
Finish with chilli flakes, a drizzle of olive oil, and extra black pepper before serving.
Notes
Reserve some of the bean liquid (aquafaba) to create a naturally creamy sauce.
For extra protein, add pan-fried tofu or tempeh.
Adjust the chilli flakes to your preferred spice level.
Serve with crusty bread, toasted sourdough, or steamed rice for a more filling meal.
