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These creamy lemon pepper butter beans are the perfect high-protein vegetarian meal when you need something quick and crave-worthy. They’re rich and cozy, but balanced with zesty lemon pepper seasoning that keeps every bite feeling fresh.
If you loved my Marry Me Butter Beans or Lemon Pepper Tofu…this recipe takes everything great about them and throws them together!
save this recipe!Tender, buttery beans in a lightly thickened lemony sauce! This cozy vegetarian main dish comes together in just one pan, with simple ingredients and big, bright flavors.
Whether you serve them over rice, pasta, grains, or just eat them straight from the skillet with a spoon (no judgment here), this easy one-pan vegetarian recipe is pure weeknight magic.
- Tender, buttery beans: Butter beans hold their shape but stay creamy inside.
- Fast and foolproof: Ready in under 30 minutes, all on the stovetop.
P.S. If you love this quick skillet recipe, try my Fennel Braised Butter Beans next!
Key Ingredients
Jump down to the recipe card for exact measurements.
- Butter Beans: We tested both dried and canned, and canned won for texture and ease—sturdy, creamy, and ready to use.
- Lemon Pepper Seasoning: Different brands vary in saltiness, so start with the recipe amount and adjust to taste at the end.
- Heavy cream: Half-and-half works, but heavy cream gives the richest, silkiest sauce that really clings to the beans.
- Vegetable Broth: Stock cubes, cartoned broth, or homemade from scraps all work well here.
- Parmesan: Freshly grated melts smoother than pre-shredded and adds deep, savory flavor to the sauce.
- Garlic: Freshly minced garlic brings a stronger, sweeter flavor than pre-minced.
DIY Seasoning
You can buy lemon pepper seasoning at most grocery stores or make your own lemon pepper blend.
Bean Swaps
Butter beans (sometimes labeled as lima beans) are fiber-rich, high in plant protein, and have a naturally creamy texture that holds up to saucy dishes without falling apart. They’re mild enough to let the lemon pepper sauce shine, but hearty enough to feel satisfying on their own. You can easily replace them with chickpeas or any white bean!
Pairing Ideas
- Over rice or quinoa: A hearty, high-protein vegetarian meal that’s ready fast. It’s also so good spooned over lemon pepper orzo!
- Tossed with pasta: Turn it into a silky, lemony butter bean pasta bowl.
- As a cozy side dish: Pairs perfectly with roasted veggies, grilled tofu, or anything Mediterranean-inspired.
- Topped with greens: Stir in baby spinach or arugula right at the end for an easy way to add color and nutrients.
Creamy Lemon Pepper Butter Beans Skillet
Ingredients
- 2 Tbsp unsalted butter, 28 g
- 2 cloves garlic, minced
- 2 tsp lemon pepper seasoning
- ½ tsp each salt and mustard powder
- 2 Tbsp all-purpose flour
- 1 cup vegetable broth, 236 mL
- 2 15-oz cans butter beans, drained, 425 g cans
- 1 cup heavy cream, 236 mL
- ½ cup freshly grated Parmesan
- ¼ cup chopped Italian parsley
- To serve: lemon slices, coarsely ground black pepper
Instructions
- Flavor Base: Melt 2 Tbsp unsalted butter in a large saucepan over medium heat. Add 2 cloves garlic (minced), 2 tsp lemon pepper seasoning, and ½ tsp each salt and mustard powder. Cook for 1 to 2 minutes, or until garlic is fragrant.
- Simmer: Stir in 2 Tbsp all-purpose flour until combined, then slowly drizzle in 1 cup vegetable broth. Bring to a gentle simmer until sauce thickens.
- Stir in 2 15-oz cans butter beans (drained), cover, and let simmer for about 5 minutes.
- Finish: Remove pan from the heat then stir in 1 cup heavy cream, and ½ cup freshly grated Parmesan (return to low heat for a few minutes if mixture isn't thick enough for your liking). Garnish with ¼ cup chopped Italian parsley, sliced lemons and freshly ground black pepper! (Sauce will continue to thicken as it cools.)
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Delish fast and easy week night dinner, I added leek and spinach to add some more veggies with a squeeze of fresh lemon
Thanks for the sweet review, happy cooking!
It was awesome. Forgot to take a photo. I used coconut milk rather then cream. Also added kale and zucchini.
Any way to make this dairy free? Without the cream? I can usually eat fresh Parmesan cheese with out problems, but not cream!!
Thx.
You could use coconut milk instead of the heavy cream!
You can make cashew cream. It’s a wonderful nutritious product.
I made this last night, and my entire omnivore family was licking their plates; kids, parents, and seniors alike! Everyone is looking forward to having this again.
We’re also logging what we eat in a food journal, and when I saw the kcal of 473 for 1 serving, I had to ask if that means a full 4 serving dish is really 1892 calories? Hoping I’m not clear on kcal to cal conversion and how I should log it. But also almost 500 cals for a bean side dish was surprising.
Lil help here, please?!
Hi Wendy! Yep that’s correct; this recipe is a bit high cal from the heavy cream, cheese, and chickpeas. To lower the calories, you could blend cottage cheese and use that in place of the cottage cheese (just heat it gently to prevent splitting).
Great recipe but rather heavy on the saturated fat. Instead of heavy cream I always make cashew cream easy and simple to do and you can freeze any cashew cream left over. Also I never use butter always extra virgin olive oil or rapeseed oil
i was cooking something else in the crockpot that wasn’t ready in time for dinner, so i threw this together instead. i was not prepared for how quickly it would come together!! a bowl of comfort at the end of a long, cold day. for those worried about the amount of cream, you can add more broth and less cream. just a little bit will still turn it into a silky dream of dish!
I’m so thrilled to hear that you loved it, Ren. Happy eating!
This was even better than I expected it to be! I added in a bunch of veggies like zuchinni, bell peppers, carrots, spinach, and arugula. I also zested the lemon for an extra zing. Ate it along side some crusty bread and felt like it was very filling! I’ll be throwing this into my regular rotation.
So happy you loved it Kenzie, happy eating!
Outstanding!!
Thanks for making it Kathleen!
Thank you for sharing this recipe
Not my fave, but I love your bean recipes. Really have to love lemon pepper for this one.
Thanks for trying it Becky! I’m so glad you love our other bean recipes, even if these flavors aren’t for you! 😊
Delicious! I added a little lemon zest and served over brown rice. Fab recipe!
I’m so thrilled to hear that it was a hit! Happy eating!