Melt-In-Your-Mouth Butter Beans (Lima Beans) | Easy & Delicious Recipe
These Creamy Spanish Butter Beans are what delicious & healthy food is all about. They´re packed with flavors, easy to make and promise to fill your body with so much goodness. Serve these beans as main course or even as a side dish, next to some Spanish cod.
The beauty of this dish is the texture of the butter beans (which are also known as lima beans). They have the most incredble creamy texture with a melt-in-your-mouth interior.
To make this recipe I used dried butter beans. But you can take the short-cut and use canned butter beans. However, for this recipe, I prefer to use the dried ones. As it takes this simple recipe to the next-level in goodness.
TIPS & TRICKS to Make this Recipe: After soaking the beans overnight, it took me about 1 1/2 hours to perfectly boil the beans to a beautiful creamy texture. Make sure to check the package instructions on the butter beans you are using, as it may take more or less time to cook them through.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make Creamy Spanish Butter Beans
Creamy Spanish Butter Beans | Alubias Garrafón Recipe
- 2 tbsp extra virgin olive oil 30 grams
- 1 cup dried butter beans 180 grams
- 1 onion
- 4 cloves garlic
- 1 carrot
- 1 green bell pepper
- 1/2 tsp dried thyme .50 grams
- 1 bay leaf
- handful finely chopped parsley
- pinch sea salt
- dash black pepper
Add 1 cup butter beans into a sieve, rinse under cold water, making sure to remove any debris or broken beans, add the beans into a lage bowl and fill with 4 cups (1 liter) cold water, let them sit overnight or between 8 to 12 hours
Drain the beans back into the sieve, rinse under cold water and set aside
Finely chop 1 onion, 1 carrot (peeled), 1 green bell pepper and roughly chop 4 cloves garlic
Heat a stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
After 2 minutes add in the chopped vegetables, mix with the olive oil, after 3 minutes and the onion is translucent, add in the butter beans and a generous 1/2 tsp dried thyme, mix together, then add in 5 cups (1200 ml) cold water and 1 bay leaf, turn up the heat to a high heat and bring to a boil, then place a lid on the pan and lower to a low-medium heat
Once the beans are fully cooked through and have a creamy interior, about 1 1/2 hours (check package instructions on your beans), season with sea salt & black pepper, gently mix together, then remove from the heat
Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!
Get the Extra Virgin Olive Oil I used to make this Recipe
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.