These creamy salt & pepper butter beans, known as “judiones de la granja a la crema,” are what healthy comfort food is all about. We’re talking layers of flavors, basic pantry staples, and all done in about 20 minutes using just one pan. Serve them as a side or even as a main course, as they certainly have enough protein.
To make this recipe, I used Spanish jarred butter beans. Which are the same thing as the canned ones. You can also use dried butter beans if you like. Just soak them in plenty of water overnight, and then simmer them the following day for 1 to 2 hours or until just tender.
For the cream sauce, I used a combination of vegetable broth and low-fat milk. You can use any type of milk you like, including plant-based milk. Just make sure it’s at room temperature. Otherwise, it can easily curdle.
TIPS & TRICKS to Make this Recipe: This dish will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months. Just add in some broth when reheating if it looks too thick.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
SPANISH JARRED BUTTER BEANS (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make CREAMY Salt & Pepper Butter Beans
CREAMY Salt & Pepper Butter Beans | Judiones de la Granja a la Crema
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 1 small yellow onion (finely chopped)
- 4 cloves garlic (roughly chopped)
- 1 tbsp all purpose flour 9 grams
- 1/2 cup vegetable broth 120 ml
- 3/4 cup low fat milk 180 ml
- 1 jar cooked butter beans (same as canned) 25 oz / 700 grams
- 1/4 cup grated Manchego cheese 30 grams
- 2 tsp lemon juice 10 ml
- sea salt & black pepper
- chopped chives for garnish
Instructions
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Heat a large fry pan with a medium heat and add in the olive oil
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After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 2 to 3 minutes and the onions are slightly translucent, add in the flour, continue to mix together, and go for 2 minutes, then add in the vegetable broth and milk (at room temperature), and continue to gently mix together for 4 to 5 minutes
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Once you end up with a slightly creamy sauce, about 4 to 5 minutes, add in the jarred butter beans (drained and rinsed), and season with salt & pepper, mix together, then lower to a low heat and simmer for 5 minutes, mixing every minute or so
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After simmering the beans for 5 minutes, turn off the heat, add in the grated cheese and lemon juice, and give it one final mix
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Transfer into serving dishes and top off with cracked black pepper and chopped chives, serve at once, enjoy!
Recipe Notes
Get the Jarred Spanish Butter Beans and Olive Oil I used to Make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)
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Leslie Caffey
31 . Mar . 2026I made these butter beans for lunch today and it was all I could do not to eat every last one of them. They are absolutely perfect! I could not find Manchego cheese so substituted Monterey Jack and it was excellent. Nonetheless, I will try to get some Manchego and try them again. Such excellent recipes using the humble legume! So glad I decided to try them out. Thank you!!!!
Spain on a Fork
So glad you enjoyed them! Thanks for the comment, Much love
31 . Mar . 2026Laura
22 . Mar . 2026Another wonderful, delicious recipe! I had oat flour and almond milk in the house, and using those substitutions, the sauce still thickened up beautifully. Thank you Albert.
Spain on a Fork
Glad it worked out! Thanks for the comment, Much love 🙂
23 . Mar . 2026Veronica
22 . Mar . 2026Just incredible. It’s delectable. I mistakenly thought of serving it over a bed of basmati rice. What a mistake, a travesty that would have been. This is a dish that stands out and shines all on its own. I’m so impressed with its unique flavor profile. Please, don’t forget the fresh lemon juice at the end!
Thank you Spain on a Fork. You never fail to amaze me.
Spain on a Fork
So glad you enjoyed it! Thanks for the comment 🙂 Much love
22 . Mar . 2026