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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!
I made this for dinner tonight and I had to stop myself from licking the spoon and the bowl, but did manage to scrap off all I could. It’s delicious! I am excited for leftovers tomorrow. It’s creamy, flavorful, and filling.
Big smiles over here, thanks for trying it Heather!
How much is in a serving, 1 cup or one half cup?
A serving is simply 1/4th of the entire batch!