Garlic Mushroom Butter Beans
Butter beans turn a pan of browned mushrooms into a satisfying spoonable dinner. A small amount of cream softens the garlic sauce, and thyme adds an earthy note. Serve in shallow bowls with toast so none of the sauce goes to waste.
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10 minutes prep · 20 minutes cooking · Serves 4
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces mushrooms, sliced
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 2 cans (15 ounces each) butter beans, drained and rinsed
- 3/4 cup low-sodium vegetable broth
- 1/3 cup heavy cream
- 2 cups baby spinach
- 1 teaspoon lemon juice
- 1/4 teaspoon fine salt, then more to taste
- 1/4 teaspoon black pepper
- Toast, for serving
How to make it
Heat the oil and butter in a wide skillet over medium-high heat. Add the mushrooms in an even layer. Cook for 7–9 minutes, stirring occasionally, until their moisture evaporates and they begin to brown. Work in batches if needed.
Reduce heat to medium. Add the onion and cook for 4–5 minutes. Add the garlic and thyme and stir for 30 seconds.
Stir in beans, broth, salt, and pepper. Simmer gently for 5 minutes. Mash a few beans into the liquid if you want a thicker sauce.
Lower the heat. Add cream and spinach and cook for 2–3 minutes until hot and wilted. Avoid a hard boil.
Remove from the heat, stir in lemon juice, and taste. Serve with toast and an extra grind of black pepper.
Tips for a better result
Browning the mushrooms is the main flavor-building step. If the pan fills with liquid, continue cooking uncovered before adding the beans. Stir gently after adding the butter beans so most stay whole.
Substitutions and serving ideas
Cannellini beans work well if butter beans are unavailable. For a dairy-free version, replace butter with oil and cream with unsweetened oat cooking cream. Check labels for allergens.
Storage and reheating
Refrigerate leftovers in shallow, covered containers within 2 hours (1 hour above 90°F). Keep at 40°F or below and use within 3–4 days. Reheat leftovers to 165°F. Add a splash of water to saucy dishes if needed. See USDA leftover guidance.
A useful question
Can I use raw dried butter beans? Not directly. Use fully cooked beans in this quick skillet. Dried beans need a separate soaking and cooking process.
Keep your seasonings easy to find
Keep spice jars labeled and away from heat, light, and moisture. If you are organizing a cooking space, our Spiceo four-piece wall-mounted spice rack set includes four racks and mounting hardware. Jars and spices are not included. Choose a suitable mounting location away from the stove's heat and steam.
What to cook next
Cooking times are estimates; use the doneness checks in the instructions. Recipe image is AI-generated for illustration.