Creamy pesto butter beans are rich, cozy, and packed with flavor. They simmer in a red pesto cream sauce with garlic, onion, and tender lima beans. It’s a quick stovetop recipe that tastes like it took way more effort than it actually does. Whether you call them butter beans or lima beans, pesto lima beans or marry me butter beans, they’re delicious and an easy recipe you’ll want to make again and again.
If you’ve tried my marry me chickpeas, you’ll love this creamy pesto butter bean version. It’s the same cozy, saucy, spoonable comfort, just with red pesto instead of chopped sun-dried tomatoes.
This recipe builds big flavor with minimal impactful ingredients and doesn’t need a lot of time on the stove. Perfect for busy weeknights or when you want something warm and satisfying without turning on the oven.
The combination of red pesto and heavy cream creates a velvety sauce that coats every bite. The beans soak up the flavor and hold their shape without falling apart.
You end up with a dish that’s savory, creamy, and a little spicy, with herby notes from basil and a soft heat from red pepper flakes.
Are Butter Beans and Lima Beans the Same?
Yes, butter beans and lima beans are the same type of bean. The difference is just in the name people use, depending on where they live. In Canada and the US, you’re more likely to see “lima beans” on the can, but recipes often call them “butter beans,” especially when referring to the larger, creamier variety.
You can see below that my can, which I bought in central Canada, has both names on the packaging.
Ingredients
See the recipe card for exact amounts.
- Olive oil: Adds a rich base to the recipe and helps soften the onions while adding a layer of flavor.
- Onion: Gives a savory depth to this quick sauce.
- Garlic: Adds strong, bold flavor and pairs perfectly with pesto and cream.
- Red pepper flakes: Bring a touch of heat. You can adjust to taste, but even a small amount gives the sauce more dimension.
- Dried basil: Reinforces the herby flavor in the red pesto.
- Chicken broth or vegetable broth: Thins out the sauce while adding flavor. Broth also helps deglaze the pan and pull up those browned bits for extra taste.
- Heavy cream: The base for the sauce. It gives the dish body and a silky texture.
- Red pesto: Packed with sun-dried tomatoes, nuts, cheese, and herbs. It’s bold and savory and gives the sauce most of its character.
- Lima beans: Also called butter beans. They’re creamy, mild, and hold their shape well. Canned beans make this fast, but taste great once simmered in the sauce.
Substitutions
- You can use white beans like cannellini or great northern beans in place of lima beans. Or try chickpeas like the marry me chickpeas version. The texture won’t be quite as buttery, but they’ll hold up well and still taste great in the sauce.
How To Make Creamy Pesto Butter Beans
Prep Tips
This recipe comes together in one pan and takes less than 30 minutes. It’s as easy as sauté, simmer, and serve.
- Start by sautéing the onions in olive oil until soft.
- Stir in the garlic, red pepper flakes, basil, and black pepper, and let them cook for about a minute. This helps release the flavor of the spices without burning the garlic.
- Next, add the red pesto and cook it briefly to deepen the flavor.
- Pour in the broth and use a wooden spoon to scrape up any browned bits stuck to the bottom of the skillet. These bits add a lot of flavor.
- Add the lima beans and the cream. Stir to combine and bring to a simmer.
- Let the mixture simmer gently for 7 to 8 minutes, until it thickens slightly and the beans are warmed through.
- Serve as is, or with pasta, rice, or bread for a full meal.
Tips for making Pesto Butter Beans
- Deglaze properly: When you add the broth, scrape the bottom of the pan well. This pulls up caramelized bits from the onion and garlic for more flavor.
- Simmer, don’t boil: A gentle simmer thickens the sauce without breaking the cream. Boiling can cause the dairy to separate.
- Taste before serving: Depending on your pesto and broth, you may or may not need salt at the end. Taste and adjust as needed.
What to Serve with Creamy Pesto Butter Beans
For a quick lunch, serve these creamy pesto butter beans with fluffy focaccia to soak up the sauce. A simple carrot and fennel salad on the side adds freshness.
For a heartier dinner, spoon the beans over cooked pasta, rice, or quinoa.
FAQs
Allow the creamy pesto butter beans to cool to room temperature. Transfer to an airtight container and refrigerate for up to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of broth or water if the sauce has thickened too much. Freezing is not recommended, as the cream sauce may separate upon thawing.
Red pesto is made from sun-dried tomatoes, nuts, Parmesan cheese, and olive oil. If unavailable, you can use green basil pesto, but the flavor will be different.
Yes. Use a plant-based cream alternative and ensure your pesto is dairy-free. Many store-bought vegan pestos are available, or you can make your own using nutritional yeast instead of cheese.
Simmer the sauce longer to reduce it naturally. Alternatively, mash some of the beans to release their starches, which will thicken the sauce.
More One-Pot Recipes
Creamy Pesto Lima Beans Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried basil
- ¼ teaspoon ground black pepper
- 1 cup chicken broth or vegetable broth
- ½ cup heavy cream
- ⅓ cup red pesto
- 540 ml lima beans 1 large can
Instructions
- Heat a large skillet over medium heat. Once it’s hot, add the olive oil.
- Add the onions and cook for 4-5 minutes, until softening.
- Add the garlic and spices and cook for about a minute to draw out the flavor.
- Add the pesto and let it cook for 1 minute.
- Next, add the broth and deglaze the pan (scraping any bits off the bottom.) Add the beans and the cream.
- Simmer for 7-8 minutes, until slightly thickened and the beans are warmed through.
Video
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
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