One-Pan Creamy Lemon Butter Beans with Mushrooms
This one-pan dish combines butter beans and mushrooms in a creamy lemon sauce, perfect for busy weeknights.
Ingredients
Main ingredients
- 1 can butter beans (rinsed and drained)
- 8 oz mushrooms (sliced) Button or cremini work great!
- 3 cloves garlic (minced)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 lemon Juice and zest of 1 lemon Let’s get zesty!
- 1 cup vegetable broth Or chicken broth if you’re feeling adventurous
- Salt and pepper to taste
- Fresh parsley for garnish Optional, but it adds a touch of class!
Instructions
Cooking Steps
- In a large skillet over medium heat, add the olive oil and butter. Once melted and bubbly, toss in the minced garlic and sauté for about a minute until fragrant.
- Add the sliced mushrooms to the skillet and sauté them until they’re tender and golden brown, about 5-7 minutes.
- Toss in the rinsed butter beans and give everything a gentle stir, letting them soak up the buttery, garlicky goodness for about 2-3 minutes.
- Pour in the vegetable broth and add the lemon juice and zest. Bring the mix to a simmer, season with salt and pepper, and cook until the sauce thickens, about 5-10 minutes.
- Once creamy and delicious, remove from heat and garnish with fresh parsley.
Notes
The lemon zest brings intensity and freshness; don’t skip it! Feel free to swap butter beans for chickpeas or white beans. Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently on the stove.