Braised Butter Beans with Sumac and Herbs

4.50 from 2 votes

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Fall has entered the chat: and let’s welcome these braised butter beans with sumac and herbs! The most epic butter beans recipe. Truly a symphony of ingredients all tossed together with assorted herbs, and served on crusty bread. Serve either as is, or as a side dish with a main or sides such as salads, grains or main proteins. But, I’m definitely eating this for dinner! If you’d like to add protein to this recipe to make this a main dish, shrimp and chicken would work perfectly here! Even sautéing with some bacon to start as well.

If you’re looking for another beans recipe, check out these Brothy Beans and Greens! These used dried and soaked beans and create the most beautiful broth!

What is the difference between lima beans and butter beans?

Butter beans and lima beans are actually the same, except lima beans are usually green in color originally from Peru, due to the maturity of the beans, but yes, it is the same, and the same flavors as well.

Braised Butter Beans with Sumac and Herbs

What ingredients do you need to make these braised butter beans?

Butter beans: I love the meatiness of butter beans, and they braise until tender really nicely as well. Paired with all my favorite aromatics and you have the most amazing meal. We are using canned beans, but you can used dried beans, fresh beans and soak overnight, too.

Onions or shallots: For a smaller serving sized recipe, I like to use shallots, but if I’m making for more than two people, I may opt to use an onion – but it’s totally up to you and your preference.

Garlic cloves: LOVE garlic in here! We are just sautéing sliced garlic with the shallots and aromatics, but you can opt to add in roasted garlic as well.

Kosher salt and freshly ground cracked black pepper

Other optional add-ons: vegetables like celery, carrots, potatoes, fennel, asparagus, spinach, kale or even tomatoes (if in season!). To name a few!

Spices of choice: We are using sumac to braise these beans!

Lemon: Lemon squeeze to finish (optional), and whole cut lemons for the braise. I love the sour and tangy notes it adds when it’s braised with the beans. I would just omit as soon as the juices run out because otherwise it will turn bitter while it’s cooking with the beans.

Extra-virgin olive oil: Maybe the star of the show outside of the beans. It helps make a really nice braise for the beans, and you can also opt to add in butter if you choose additionally here too.

Herbs: We are using marjoram and rosemary. You can use anything you have like cilantro, thyme sprigs, oregano or basil. We’re also tossing in parsley and dill after the cook before serving.

Parmesan cheese: Shaved parmesan is being used for this dish at the end. But you can also add a parmesan rind in the braise, which is something we do for our Brothy Beans and Greens, too! (Also one of my favorite recipes!) Feel free to adjust to your cheese preference with feta or even goat cheese.

Braised Butter Beans with Sumac and Herbs

Instructions to make this butter beans recipe

Prep your beans!

Take your canned butter beans, open, rinse and dry. Set aside. We are using canned beans, but you can also soak dry beans ahead of time to make this recipe.

Bloom your spices and aromatics

In a skillet, dutch oven, or large pot, heat up in a drizzle of olive oil. Add your seasonings of salt, pepper and chili flakes. Bloom and add in your thinly sliced shallots and garlic. Let that sauté for a few minutes.

Add in your lemons, sumac and beans

Add in your quartered lemons, butter beans, stir and add in your sumac spice adjust with more olive oil and your choice of herbs. We are using rosemary and marjoram.

Braise!

Let your beans braise, sizzle and get tender, warmed throughout. Remove from the heat and remove your lemons.

Toss with herbs and serve

Toss (off heat) with your chopped herbs and a dash of vinegar (totally optional, if you want more acid!) adjusting with salt and pepper. Pour over toasted, crusty bread, or as a side. Serve!

Braised Butter Beans with Sumac and Herbs

Tips, Tricks and Substitutions

Do butter beans need to be soaked before cooking? If you are using canned butter beans, no, they do not need to soak. But if you are using dried butter beans, yes soak overnight!

Can chickpeas replace butter beans? YES! Any legumes as a substitute would work great here.

Can I substitute cannellini beans for butter beans? Yes, absolutely, any other white beans would be great for this recipe, or chickpeas work too.

Can I make this recipe dairy-free and vegan? YES! Just remove the parmesan all together.

Braised Butter Beans with Sumac and Herbs

Looking for more beans recipes? More below!

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Braised Butter Beans with Sumac and Herbs
4.50 from 2 votes

Braised Butter Beans with Sumac and Herbs

Fall has entered the chat: and let's welcome these braised butter beans with sumac and herbs! The most epic butter beans recipe.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2

Ingredients 

  • 1 can white beans, we are using butter beans
  • 4 garlic cloves, thinly sliced
  • 2 shallots, thinly sliced
  • 1 lemon, quartered, with the peel on
  • 1 tablespoon sumac, omit if preferred or replace with a splash of lemon juice
  • 4 sprigs marjoram and rosemary , 2 each
  • dash of sherry vinegar, optional
  • finely chopped herbs of choice, we're using parsley and dill
  • salt and pepper to taste
  • shaved parmesan to serve
  • serve over crusty bread, or as a side

Instructions 

  • Prep your beans! Take your canned butter beans, open, rinse and dry. Set aside. We are using canned beans, but you can also soak dry beans ahead of time to make this recipe.
  • Bloom your spices and aromatics. In a skillet or pot, heat up in a drizzle of olive oil. Add your seasonings of salt, pepper and chili flakes. Bloom and add in your thinly sliced shallots and garlic. Let that sauté for a few minutes.
  • Add in your lemons, sumac and beans. Add in your quartered lemons, butter beans, stir and add in your sumac spice adjust with more olive oil and your choice of herbs. We are using rosemary and marjoram.
  • Braise! Let your beans braise, sizzle and get tender, warmed throughout. Remove from the heat and remove your lemons.
  • Toss with herbs and serve. Toss (off heat) with your chopped herbs and a dash of vinegar (totally optional, if you want more acid!) adjusting with salt and pepper. Pour over toasted, crusty bread, or as a side. Serve!

Nutrition

Calories: 216kcal, Carbohydrates: 43g, Protein: 14g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.05g, Sodium: 13mg, Potassium: 883mg, Fiber: 10g, Sugar: 4g, Vitamin A: 13IU, Vitamin C: 32mg, Calcium: 147mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4 Comments

    1. That’s my bad! Just updated to include. Sumac is a popular Middle Eastern spice made from dried and ground berries of the wild sumac flower. It tastes tangy, sour & acidic! You can find it at a local Persian or Middle-Eastern, Kosher market and also available online. Feel free to omit if you can’t get your hands on it. I hope this helps!

  1. 4 stars
    Okay – I loved this recipe, but one thing I have a question on is how did you prevent your beans from getting mushy?

    1. Hi Rose! So glad you enjoyed! What brand of beans are you using? I find when I use different brands of beans, this makes a difference in their texture. Did you use canned or dry beans? Make sure you are also rinsing your beans completely of all the starches, and drying them well, gently, before cooking. You can also use a lower heat so you don’t pop the beans apart! I hope this helps!