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Creamy butter beans (high-protein & vegan)

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Total time: 10 minutes
A bowl of vegan creamy butter beans that are coated in pumpkin seeds

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I never particularly enjoyed eating beans, especially when they come straight out of a tin. That was until I tried a jar of beans from Bold Bean Co! These beans are something else.

They are delicious eaten straight out of the jar (I am not kidding) or cooked into quick and simple dishes, like this creamy butter bean dish. I cook it with my popular silken tofu sauce base for an extra dose of plant-based protein.

This dish will be ready in just 10 minutes and contains 35g of protein per person. Not bad for beans, ey!

Servings: 2 people



  • 500 g Cooked butter beans I recommend using Bold Bean Co
  • 1 handful Baby spinach
  • 1 tbsp Pumpkin seeds toasted

Creamy sauce


  • Heat a frying pan on a medium heat.
  • Start by decanting your jar of butter beans into the frying pan, making sure to include all of the liquid (aquafaba) too.
  • Cook the butter beans in their liquid for around 5 minutes, until the liquid thickens.
  • Meanwhile, place all of your creamy sauce ingredients into a blender and blend until smooth. Add seasoning to taste.
  • Pour the creamy sauce into the frying pan and cook for a further 5 minutes, or until the sauce has thickened slightly and coated the beans.
  • Stir in the baby spinach before serving.
  • Sprinkle your pumpkin seeds on top and enjoy!
Nutrition Facts
Creamy butter beans
Amount Per Serving
Calories 400
% Daily Value*
Protein 35g70%
* Percent Daily Values are based on a 2000 calorie diet.

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Lucy the founder of Edible Ethics vegan food blog eating vegan noodles in a plant based restaurant

Lucy Johnson

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