If you’re craving something vibrant, packed with flavour, and incredibly simple to make, then this dish of Herby Green Butter Beans is exactly what you need. It’s everything a good weeknight dinner should be—hearty, satisfying, and full of fresh, wholesome ingredients.
The butter beans are cooked in a fragrant, cumin-spiced sauce, brightened with fresh dill, coriander, and a generous handful of spinach that wilts perfectly into the mix.
What I love most about this recipe is how effortlessly it comes together. The rich, earthy butter beans are a wonderful base, and with the addition of the cumin seeds, garlic, and leek, the whole dish feels cosy and comforting—yet fresh at the same time. And with a sprinkle of chilli flakes for a little heat and a squeeze of lemon to cut through the richness, it’s truly a dish that’s bursting with flavour. Plus, it’s vegan, gluten-free, and guaranteed to make your taste buds do a little happy dance.
Why You’ll Love This Recipe:
- Simple & Quick: Ready in under 30 minutes, perfect for busy weeknights.
- Vibrant & Fresh: Packed with fresh herbs, spinach, and zesty lemon.
- Comforting & Hearty: The rich, earthy butter beans make for a filling meal.
- Naturally Vegan & Gluten-Free: No need to worry about dietary restrictions!
- Full of Flavour: A cumin-spiced base, with a kick of chilli flakes and a burst of freshness from the herbs.
- Customisable: Easily adaptable with any extra greens or herbs you have on hand.
Vegan Herby Green Butter Beans
Ingredients
- 1 Leek top and tail, finely sliced
- 3 Cloves Garlic peeled and sliced
- 1 tsp Cumin Seeds
- 1 tin Butter Beans drained and liquid reserved
- 1 Veg Stock Cube
- 1 Handful of Fresh Dill leaves stripped
- 1 Handful of Fresh Coriander leaves stripped
- 100 g 100g Spinach
- 1 tbsp 1 heaped tablespoon Plant-Based Mayo
- 1/2 Lemon
- 1 tsp Chilli Flakes
- Olive oil
- Salt and Pepper to taste
Instructions
- Heat a splash of olive oil in a large frying pan over medium heat. Add the finely sliced leek, garlic, and cumin seeds, and sauté for 3-4 minutes until fragrant and softened.
- Add the butter beans (along with the liquid) to the pan, followed by the veg stock cube. Bring to a simmer, then reduce the heat and let it cook gently for 3-4 minutes.
- Stir in the chopped dill, coriander, and spinach. Add the vegan mayo and a splash of water, and cook for a further minute until the spinach has wilted down. Squeeze in the juice of 1/2 lemon, and season generously with black pepper.
- Sprinkle over the remaining dill and coriander leaves and finish with a pinch of chilli flakes, a drizzle of olive oil, and a bit more black pepper. Enjoy!
This dish is one of those recipes that you can keep coming back to because it’s so versatile. If you’ve got any other greens in the fridge, feel free to toss them in too—kale, chard, or even peas would work beautifully. And if you’re after something with a bit more bite, why not serve it with some warm crusty bread to mop up the gorgeous, creamy sauce? Either way, I guarantee this dish will become a firm favourite in your vegan repertoire.
