These Creamy Lemon Butter Beans are rich, bright and so satisfying. The sauce is silky and full of flavor—thanks to garlic, Parmesan, and a splash of lemon. Cottage cheese and butter beans add protein and fiber, making this a high-protein vegetarian meal. It's ready in 30 minutes, so it's perfect for busy weeknights too.
If you love easy, high-protein vegetarian recipes, this fits right in. It uses the same protein-boosting trick as my Savory Cottage Cheese Waffles. And if you're on a bean kick, don't miss my Butter Bean Salad with Feta. Or for something fresh and crunchy, try my Asian Crunch Salad.
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Why you'll love this recipe
- High Protein & Fiber: 38g protein, 17g fiber, and under 550 calories per serving.
- Big flavor, creamy sauce: Garlic, Parmesan, and lemon come together in a rich, silky sauce that tastes way more indulgent than it is.
- Ready in 30 minutes: A true weeknight dinner that's fast enough for busy evenings.
- One-pot meal: Everything cooks in a single skillet or pot for easy cleanup.
- Minimal chopping: Just onion and garlic—that's it.
- Meal prep friendly: Tastes great the next day too. Just reheat for tomorrow's lunch or dinner.
- Flexible: Serve with bread for a heartier meal. Swap in cannellini or another white bean, use kale or Swiss chard instead of spinach, or garnish with any herbs you have on hand.
Ingredients (and substitutes)
Here's what you need to make these high protein Creamy Lemon White Beans:
- Butter Beans: Large, creamy beans that hold their shape well. You could substitute cannellini or another sturdy white bean. I use canned beans for convenience (rinsed and drained), but home-cooked beans also work.
- Whipping Cream: Makes the sauce smooth and rich, without needing very much of it. Use whipping (or heavy) cream, since it holds up to simmering without splitting. Light cream is more likely to curdle.
- Parmesan: Freshly grated Parmesan melts more smoothly than store-bought grated cheese, which can make the sauce grainy. Grate it yourself for best results.
- Vegetable Stock: I like a "chicken-style" vegetable stock for the flavor and yellow color. Better Than Bouillon No Chicken Base is great. Otherwise, use a vegetable stock you love the taste of.
- Mustard: Yellow mustard adds a gentle tang and helps build flavor (and it's usually already in the fridge). Dijon also works if that's what you have.
- Cottage Cheese: You'll use a full small tub. It melts into the sauce and adds both creaminess and protein.
- Lemon Juice: Added at the end for the brightest flavor. Freshly squeezed is best—bottled lemon juice just doesn't compare.
- Baby Spinach: An easy way to add greens without any extra washing or chopping. You could substitute Swiss Chard or Kale instead.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more cottage cheese recipes? Check out my Cottage Cheese Pancakes, Blueberry Cottage Cheese Muffins, and Savory Cottage Cheese Waffles.
How to make Creamy Lemon Butter Beans
This high protein vegetarian dinner is ready in 30 minutes or less. Here's how to make it:
1. Cook the onion and garlic.
2. Build the sauce and gently simmer.
3. Add the cream, Parmesan, and beans. Simmer for 10 minutes for flavors to meld.
4. Finish with cottage cheese, lemon juice, and spinach.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Gentle simmer: Keep the sauce at a gentle simmer–not a boil—so it stays smooth and creamy.
- Grate your own Parmesan: Freshly grated Parmesan melts more smoothly than store-bought grated cheese. Use the small holes of a box grater for best results. A microplane works too (I tested it), but the finer strands are slightly more likely to clump.
- Finish with lemon: Lemon juice is added at the end to keep its bright and fresh flavor. Cooking citrus dulls its flavor.
- Expect sauce to thin: The saucer will loosen after you add the lemon juice and cottage cheese. That's normal—acids reduce the thickening power of flour.
- Serving suggestions: Delicious on its own, but even better with crusty or grilled bread for dipping. Garnish with sliced lemon, Parmesan, and/or chopped parsley.
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Recipe FAQ's
Yes! Cannellini beans are the best substitute because they're similarly creamy and hold their shape well. Great Northern Beans would also work.
That's normal! Acidic ingredients like lemon juice reduce the thickening power of flour-based sauces. So, the sauce will loosen after adding the lemon and cottage cheese. You can gently simmer to allow the sauce to reduce further, if you'd like. But the silky sauce is delicious sopped up with crusty bread—or even spooned over rice!
Store leftovers in an airtight container int he fridge for 3 to 4 days. Reheat gently on the stove or in the microwave.
I don't recommend freezing it. Dairy-based sauces can become grainy or separate after thawing and reheating.
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📖 Recipe
Creamy Lemon Butter Beans (High Protein)
Ingredients
- 1 tablespoon butter
- 1 large yellow onion
- 2 cloves minced garlic
- 3 tablespoons all purpose flour
- 1 cup vegetable stock (vegan chicken recommended, see note 1)
- 2 teaspoons yellow mustard (or dijon mustard)
- 1 teaspoon fine sea salt
- ⅓ cup whipping cream
- ⅓ cup grated Parmesan cheese (see note 2)
- 3 (15 oz/14 fl oz/398 ml) cans butter beans (drained, about 4.5 cups cooked)
- 2 cups cottage cheese
- ¼ cup fresh lemon juice
- 3 cups baby spinach
- black pepper (to taste)
Instructions
- Cook: In a large skillet or Dutch oven, melt 1 tablespoon butter over medium heat. Cook 1 large yellow onion, until golden around the edges, about 5 minutes. Add 2 cloves minced garlic, cook for 1 to 2 minutes, stirring frequently.
- Simmer: Scatter in 3 tablespoons all purpose flour and stir to coat. Pour in 1 cup vegetable stock, 2 teaspoons yellow mustard, and 1 teaspoon fine sea salt, stirring vigorously until smooth. Bring to a gentle simmer, stirring occasionally, until the mixture thickens slightly, 2 to 3 minutes. Stir in ⅓ cup whipping cream and ⅓ cup grated Parmesan cheese until smooth. Pour in 3 (15 oz/14 fl oz/398 ml) cans butter beans. Reduce heat to medium-low, cook, stirring occasionally, for 10 minutes for flavors to meld.
- Finish: Add 2 cups cottage cheese and ¼ cup fresh lemon juice, stirring gently to mix. (Sauce will thin after adding, this is normal). Allow mixture to come back up to a bubble. Stir in 3 cups baby spinach, just until it softens. Season with black pepper to taste, and more salt if needed. Serve hot—with optional garnishes/sides, if desired (see note 5).
Notes
- Vegetable Stock: A "chicken-style" vegetable stock adds the best flavor and color here (like Better than Bouillon No Chicken Base). Otherwise, use a great tasting vegetable stock. If you want to thin the sauce, add a splash more stock at the end.
- Parmesan: Freshly grated Parmesan melts better than store-bought pre-shredded cheese. Use the small holes of a box grater for best results (microplane makes for super fine cheese that can clump more easily). Traditional Parmesan contains rennet, so look for "microbial enzymes" if you need it to be vegetarian.
- Storage/Reheating Tips: Store in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove or in the microwave. A fresh squeeze of lemon juice and a pinch of salt help perk up leftovers.
- Yield: Makes about 6 cups.
- Serving Suggestions (optional): Great with crusty or grilled bed for dipping. Garnish with more Parmesan and/or chopped parsley. Also delicious spooned over rice.
Trish says
These made a tasty quick lunch! Added more parm on top, because why not.
Bri Beaudoin says
Hi Trish! Yay, so glad you enjoyed this new lemon butter beans recipe!! Thank you for taking the time to come back and leave a review. Have a great weekend ahead!