Creamy Lemon Butter Beans (High Protein)

High Protein Creamy Lemon Butter Beans with Cottage Cheese in skillet.

5 from 1 vote

Creamy Lemon Butter Beans (High Protein)

Creamy Lemon Butter Beans in a rich, silky lemon-Parmesan sauce with cottage cheese and 38g protein per serving. This easy vegetarian one-pot meal is ready in 30 minutes—and leftovers taste great too!

Prep Time5

Cook Time25

Total Time30

Servings:

Author: Bri Beaudoin

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.

Nutrition