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Pumpkin butter beans with spinach in a teal handled pot with a wooden spoon.

Creamy Pumpkin Butter Beans

This delicious pumpkin butter beans recipe is a wonderful fall dinner that's easy to make. It's a cozy dinner full of nutritious ingredients.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Emily Wilson

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion finely diced
  • 2 cloves garlic minced
  • 28 ounces (2 cans) butter beans drained and rinsed
  • 2 cups vegetable stock
  • 1 cup canned pumpkin puree
  • ½ cup heavy cream
  • 3 cups packed baby spinach
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped parsley

Instructions

  • In a large skillet or pot, heat the olive oil over medium-high heat, and once hot, add the onions. Cook for 3 to 5 minutes until they become translucent. Add the garlic and cook for 30 seconds.
    Onions and garlic in a teal handled white pot.
  • Pour in the rinsed butter beans, vegetable stock, and pumpkin puree. Stir to combine. Simmer for 10 minutes to reduce.
    Broth, pumpkin, butter beans, spices, and onion simmering in a pot.
  • Stir in the cream and simmer for another 5 minutes.
    Pumpkin butter beans in a teal handled pot with a spatula.
  • Stir in the baby spinach, salt, and pepper, and remove from the heat once the spinach has wilted. Stir in the lemon juice.
    Creamy pumpkin butter beans in a teal handled pot.
  • Top with parsley and serve with slices of crusty bread or over rice.
    Creamy pumpkin butter beans with spinach in a teal handled pot.

Notes

Storage - leftovers can be saved for up to 4 days in the refrigerator in an airtight container.

Nutrition

Serving: 1g | Calories: 408kcal | Carbohydrates: 53g | Protein: 18g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 34mg | Sodium: 796mg | Potassium: 1356mg | Fiber: 17g | Sugar: 11g | Vitamin A: 12501IU | Vitamin C: 17mg | Calcium: 105mg | Iron: 6mg