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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 never thought of lemon pepper except on tuna or pasta. Very clever.
Right? Lemon pepper’s totally underrated! Glad it sparked some new ideas for you!
Loved this recipe! I added shredded zucchini and chopped up a leek for some extra veg and it was great.
Love that! Zucchini and leek sound like perfect veggie boosts—so glad you enjoyed the recipe and made it your own!
Is there any substitute for the one cup of heavy cream? Thanks
You could use half and half or reduce the amount of cream! Could also do coconut milk as a vegan option 🙂
Great suggestions! thank you.
This was so good! I mixed peas in and served it over brown rice, so delicious!
Love hearing that, thanks for trying it! 🙂
This is a solid recipe. Even though lemon pepper is not my fav, I’m really glad I tried it! Going to eat the leftovers over pasta as you suggested. Tonight I spooned it over salty rice cakes for a crunch. Went really well.
Question…. I’m a single human and this made a lot of food. Does it freeze ok, by any chance? Or does it change the texture too much?
So glad you gave it a shot—even without being a lemon pepper fan! Love the salty rice cake idea too. I haven’t tested freezing it yet, and I do think it could change the texture a bit, but it’s definitely worth a try—maybe freeze one portion first and see how it holds up!
Reporting back… Froze a two serving size and unthawed it in the fridge a day before I wanted to eat it, just a week later. Did really well!
Thanks so much for reporting back – glad to hear it turned out well!
Made this with cream cheese instead of flour to avoid wheat. Great recipe. Will be making it again soon.
Thanks for making it and sharing!
Absolutely delicious! I served over some spaghetti squash!
Yay, so glad it was a hit!
I made this and truly enjoyed it. It’s such an easy recipe. And the flavors are terrific. The seasoning is a perfect combination and melds with the creamy butter beans for a delicious bite of food.
Happy you enjoyed it, thanks for cooking with us!
This was incredible. I added a bit of onion powder & extra lemon juice/zest, but otherwise followed the directions. Scooped it up with hot bread & paired it with roasted zucchini & a fresh salad. I cannot wait to make this again!
Happy you enjoyed it, thanks for cooking with us!
Awesome recipe for college weeknight dinners! So delicious and all my roommates said it smelled amazing 🙂
Happy you enjoyed it, thanks for cooking with us!