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A skillet filled with braised butter beans mixed with pieces of meat, vegetables, and braised beans, with a wooden spoon resting inside.
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Fennel Braised Butter Beans

I have a soft spot for recipes that feel fancy without taking much time, and these braised butter beans check every box. They taste like something you would order at a little neighborhood restaurant, the kind you remember long after the meal. During testing, we kept dipping bread straight into the pan and saying the same thing: these beans are pure comfort.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Vegetarian
Keyword: braised beans, braised butter beans, butter beans recipe, creamy beans
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 2 Tbsp olive oil 30 mL
  • 1 small bulb fennel cored and sliced
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • ½ cup sun-dried tomatoes packed in oil, roughly chopped
  • ¼ tsp each salt, pepper, crushed red pepper flakes
  • 2 15-oz cans butter beans drained
  • 2 cups vegetable broth 473 mL
  • ¼ cup apple cider vinegar 60 mL
  • ½ cup cream cheese 115 g
  • ½ cup grated parmesan 60 g

Instructions

  • Flavor Base: In a large skillet, heat 2 Tbsp olive oil. Add 1 small bulb fennel (sliced), 1 medium yellow onion (diced), and 4 cloves garlic (minced). Cook until onion is soft, about 5 to 7 minutes.
    Stir in ½ cup sun-dried tomatoes (chopped) and ¼ tsp each salt, pepper, crushed red pepper flakes and cook for another minute.
    A skillet on a green countertop with sautéed chopped fennel, onions, and sun-dried tomatoes being stirred with a wooden spoon.
  • Simmer: Stir in 2 15-oz cans butter beans, 2 cups vegetable broth, and ¼ cup apple cider vinegar. Cover and simmer for 15 minutes.
    A saucepan filled with white beans, broth, and chopped vegetables sits on a green surface with a wooden spoon inside.
  • Finish: Remove from heat, then stir in ½ cup cream cheese until melted, finishing with ½ cup grated parmesan before serving with crusty bread.
    A pan filled braised butter beans.

Video

Notes

Storage: You can keep leftovers in the fridge in an airtight container for up to 4 days. Reheat in the microwave. I don't recommend freezing it.
Can I make it dairy-free? Yes, it will work well with a vegan cream cheese (Violife or Trader Joe's is my favorite). And then use vegan parmesan. 
Serving: I like to serve this creamy butter bean recipe on toast, with rice, or over pasta. It’s also delicious just plain too!

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 33g | Protein: 18g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 38mg | Sodium: 625mg | Potassium: 870mg | Fiber: 9g | Sugar: 6g | Vitamin A: 310IU | Vitamin C: 10mg | Calcium: 230mg | Iron: 3.5mg
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