These garlic green beans are blanched until bright and tender, then tossed in garlicky melted butter for a 20-minute side that goes with everything.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Side Dish Recipes

This is the green bean recipe I make when I want something simple enough for a weeknight dinner but still good enough to belong on a holiday table.

Blanching the beans first keeps them bright green and just tender, so they hold their bite instead of going limp. Then a quick toss in garlicky melted butter is really all they need — no fussing, no extra steps. It’s the kind of side that disappears fast, even with people who claim they’re not big green bean fans. I love that it only takes 20 minutes start to finish (can be done in parallel with other dishes!), which makes it an easy add to a busy roast dinner without taking up valuable stovetop time.

You might also like these green bean recipes: French style green beans, creamy green beans, green beans almondine with sage brown butter, sautéed green beans & mushrooms, green bean and potato salad, or these green bean recipes.

What You’ll Need

How To Make Garlic Green Beans

Recipe Tips/Variations

• Don’t skip the blanching step — it’s what keeps the beans bright green and tender-crisp instead of dull and overcooked.
• Watch the garlic closely once it hits the butter; it only needs 10–15 seconds to turn fragrant before it starts to burn.
• A pinch of paprika or a little extra butter at the end takes this up a notch if you want more flavor.
• Leftovers keep in the fridge for up to 3 days — reheat gently in a skillet or the microwave.

Serving Suggestions

These garlic green beans are an easy side for pretty much any dinner. Serve them alongside ham, chicken, fish or a Sunday roast, and they’re a natural fit for Easter or Thanksgiving tables. They also pair really well with something creamy, like mashed or scalloped potatoes, to balance out the garlicky butter.

If you’ve tried these garlic green beans or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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We loved this tasty Butter Bean Soup that has lots of ham and cabbage plus onion and celery for amazing flavor! This soup can be made with dried or canned beans, or make it with Lima Beans if you can’t find butter beans. 

PIN the recipe for Butter Bean Soup to try it later!

If Butter Bean Soup is something you’re not sure about, I hope you’ll stay with me for a minute. I wasn’t that familiar with them when I made this soup using Florida Butter Beans, and I discovered that they’re creamy and delicious!

If you can find them (or something similar) I highly recommend starting with dried butter beans that you’ve soaked overnight. That’s what I used when I first made this soup. But when I decided the soup desperately needed a photo update, I tried it with canned butter beans from the supermarket. And I was very happily surprised how good it was!

I first made Butter Bean Soup when I had a bad cold that hung on for weeks and needed some comfort food. But it was just as delicious when I made it again recently on one of those cold winter days where nothing sounds better than soup! I hope you try the recipe!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

What type of beans did I use for Butter Bean Soup?

I made this soup the first time with dried Florida Butter Beans, (a type of heirloom baby lima bean) that I bought in San Francisco from Rancho Gordo Beans. I used canned butter beans when I updated the photos, and both those were delicious in this soup.

Are Butter Beans the same as Lima Beans?

According to many sources, butter beans and lime beans are the same type of legume. However, there is a difference. The name lima beans refers to the small green variety of these beans, that originated in Lima, Peru. The larger white and slightly creamier beans are often called butter beans, especially in the Southern part of the U.S.

Can you use a different type of bean?

If you’re still not sure about butter beans or lima beans, try the soup with a different type of white bean! I think Cannellini beans or pinto beans would both be a good choice.

How high in carbs is the Butter Bean Soup?

A soup recipe that starts with a pound of dried beans is not going to be low in carbs of course. This soup recipe as written has 29 net carbs and 21 grams of protein.

How to make this soup recipe lower in carbs:

If you want a version of Butter Bean Soup that’s lower in carbs, use fewer beans with more ham and cabbage.

How to Make Butter Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. If you’re lucky enough to have dried Florida Butter Beans or another type of dried butter beans or large white beans, soak them at least 8 hours, then drain the beans.
2. If you’re using canned butter beans, drain them into a colander and rinse well with cold water, until no more foam appears.
3. Heat the oil in a heavy soup pot and saute the onion and celery a few minutes; then add the Dried Thyme (affiliate link) and cook a couple of minutes more.
4. Add the beans and 2 quarts water (for dried beans ) or 6 cups water (for canned beans.) 
5. For dried beans, simmer on low until the beans are tender, probably at least an hour or more. 
6. For canned beans, simmer about 20 minutes. (Add more water as needed while the beans are cooking.)
7. While the beans cook, finely chop the cabbage.
8. I used this boneless ham steak from Costco for the ham. Cut up enough ham to make about 2 cups of diced ham.
9. Depending on how flavorful your ham is, you may want to add ham bouillon to the soup. Goya Ham Flavored Concentrate (affiliate link) is my favorite, but there are other good brands.
10. When the dried beans are nearly soft, add ham and cabbage and cook about 30 minutes more at a low simmer (or maybe a little longer for dried beans).
11. Cook until the beans are quite soft and the cabbage is completely soft and almost dissolving into the soup.
12. And the last photo shows how my Butter Bean Soup looked after it had simmered long enough and was ready to eat.
13. Serve hot and enjoy!

Make it a Meal:

The Butter Bean Soup would be great with one of these low-carb breads to dip into the soup, and they won’t add many carbs:

Another way to cook Butter Beans:

If you like Butter Beans and want another way to use them, I love them in this Salad with tomatoes, olives, Feta, and basil!

Weekend Food Prep:

This Butter Bean Soup recipe has been added to a new category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Butter Bean Soup will be too high in carbs for a low-carb diet plan, but you can make a version that’s lower in carbs by using fewer beans and more ham and cabbage. Dried beans are approved for all phases of the original South Beach Diet, but the serving size is limited for phase one. Since this soup has other things besides beans, you could eat a small bowl for phase one or a larger bowl for phase two or three.

Find More Recipes Like This One:
Use Soup Recipes to find more tasty soups like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
The Butter Bean Soup recipe was first posted in 2007, after I had gotten the beans at Rancho Gordo Beans in the Ferry Building. The recipe was updated with better photos in 2014 and last updated with more information in 2026.

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These coconut butter chickpeas are everything you want in a cozy weeknight dinner — deeply spiced, rich, and saucy — and they can be made completely dairy-free. If you love Indian butter masala but want a vegetarian version that doesn’t skimp on flavor, this chickpea curry recipe is it.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Indian-Inspired Recipes (But With Chicken)

At A Glance

• Ready In: About 55 minutes (including a 5-minute rest)
• Serves: 4–6
• Diet: Dairy-free, vegan-friendly, gluten-free
• Nutrition Highlights: High in plant-based protein and fiber from chickpeas
• Main Ingredients: Chickpeas, butter (or plant-based alternative), coconut milk, tomato paste, garam masala, lime
• Flavor Profile: Rich, creamy, warmly spiced with a gentle heat and a bright lime finish
• Meal-Prep Friendly: Keeps 4 days in the fridge and freezes beautifully for up to 2 months
• Best Served With: Warm naan and fluffy jasmine rice

I reach for this butter chickpea recipe whenever I want something that feels indulgent but comes together entirely from pantry staples. It’s a plant-based riff on classic chicken butter masala — same cozy, rich, deeply spiced sauce, but made with butter (or dairy-free alternative) and coconut milk instead of cream, which honestly gives it a wonderful lightness while keeping it beautifully creamy.

The sauce is built in layers: slow-cooked onions, bloomed spices, darkened tomato paste — all the things that make a curry taste like it’s been simmering since morning, even when it hasn’t. The finishing touch of lime juice is the move I keep coming back to; it just brightens everything and makes the flavors pop. This is one of those recipes that genuinely tastes better the next day, which means leftovers are never a problem.

You might also like these recipes: coconut red lentil soup, paneer fritters, Greek chickpea soup, eggplant chickpea salad, or paneer curry.

What You’ll Need

How To Make Butter Chickpeas

Recipe Tips

• Cook the onions low and slow. The 8–10 minutes in the first step isn’t optional — soft, golden onions are the backbone of the sauce’s natural sweetness. Rushing this step will flatten the flavor.
• Bloom your spices. That 30-second cook in the butter wakes up the aromatics and takes the dish from flat to fragrant. Stir constantly so nothing scorches.
• Kashmiri chili vs cayenne. Kashmiri chili powder gives you gorgeous color with mild heat. Cayenne is much hotter, so if substituting, start with just a pinch and taste as you go.
• Low heat after the coconut milk goes in. A hard boil can cause the coconut milk to split, making the sauce look grainy. Keep it at a gentle simmer once it’s added.
• Crush the fenugreek leaves. Rub them between your palms before adding to release their aroma — this is the step that gives butter masala that distinctive restaurant quality.
• Control your sauce thickness. The broth is added gradually — use a little more if you like a saucier result, or let it reduce further for a thicker coat on the chickpeas.
• Rest before serving. Five minutes off the heat makes a real difference. The flavors mellow and come together, and the sauce thickens slightly too.
• Leftovers are gold. The flavors deepen overnight, making this an excellent meal-prep recipe. Reheat gently with a splash of broth or coconut milk to loosen it up.
• Make it vegan. Swap the butter for a plant-based alternative and use vegetable broth — the rest of the recipe is already fully vegan.
• Add greens. A big handful of baby spinach stirred in at the end wilts beautifully into the sauce and adds a nutritional boost.
• Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or coconut milk. Freeze for up to 2 months; thaw overnight in the fridge.

Serving Suggestions

These butter chickpeas are best served hot with warm garlic naan for scooping and fluffy jasmine rice for soaking up all that gorgeous sauce — honestly, the sauce-to-rice ratio is where the real joy happens. Garnish with extra fresh cilantro (coriander) and a wedge of lime on the side if you like a little extra brightness. For a lighter option, they’re also great served over cauliflower rice or try my stir-fried Indian Cabbage. And if you want to turn dinner into a proper spread, a simple raita — yogurt with cucumber and a pinch of cumin — makes a lovely cooling side. And you can find ideas for Indian appetizers here.

If you’ve tried this coconut butter chickpeas or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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These creamy butter beans with spinach and leeks are rich, garlicky, and ready in one pan — the kind of white beans recipe that feels cozy but comes together fast.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Hearty Vegetarian Recipes

At A Glance

• Ready In: 30–35 minutes
• Serves: 4–6
• Diet: Vegetarian, gluten-free
• Nutrition Highlights: High in fiber, good plant-based protein, rich in iron
• Main Ingredients: Butter beans, leeks, garlic, cream, spinach, Parmesan
• Flavor Profile: Creamy, savory, lightly sweet, fresh and lemony finish
• Meal-Prep Friendly: Keeps 3–4 days in the fridge
• Best Served With: Toasted sourdough, crusty bread, or alongside grilled chicken or fish if not vegetarian.

This creamy butter beans recipe is one of those quietly impressive dishes — simple, but layered with flavor. The leeks melt down into a soft, slightly sweet base, the beans turn buttery and rich, and the cream ties everything together into a silky sauce.

What makes it really work (and not feel heavy) is the balance — a hit of lemon zest and juice at the end cuts through the richness just enough. It’s the kind of white-bean-and-spinach dish that feels comforting yet fresh and healthy.

It’s also surprisingly satisfying thanks to the fiber and plant-based protein in the beans, which makes it just as good as a main as it is a side.

You might also like these legume recipes: Greek butter beans (for non-creamy skillet meal), lentil and mushroom Bolognese, creamy coconut red lentil soup, or these creamy green beans. More bean recipe ideas here.

What You’ll Need

Here is what you’ll need for this creamy beans skillet recipe. Find the full measurements in the recipe card below.

• Leeks – soften into a sweet, silky base (don’t rush this step)
• Garlic – adds depth and that classic savory backbone
• Olive oil + butter – for richness and flavor layering
• Cream – brings everything together into a luscious sauce, I like to use light cream here.
• Parmesan – salty, nutty, and adds extra umami
• Cannellini or butter beans – creamy, high in fiber and plant protein. Swap: chickpeas work, but you’ll lose that buttery texture
• Spinach – adds color, nutrients, and balances richness, feel free to use kale or chard here.
• Lemon zest + juice – essential for brightness and a little acidity.
• Stock (veg or chicken) – builds flavor into the beans
• Optional – Pinch of nutmeg (subtle, but really lovely with cream and spinach)

How To Make Creamy Butter Beans With Leeks & Spinach

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for this one-pan white beans dish.

• Heat olive oil and butter in a large skillet over medium-low
• Add sliced leeks with salt and cook 8–10 minutes until soft and silky
• Stir in garlic and cook for 30 seconds
• Add beans and stock, simmer for 3–4 minutes
• Lightly mash some of the beans to thicken the sauce
• Stir in cream and let it gently bubble
• Add spinach and cook until wilted
• Finish with lemon zest, lemon juice, Parmesan, and black pepper
• Taste and adjust seasoning — this step matters

Watch The Video

Recipe Tips

• Don’t rush the leeks – this is where the flavor starts. Low and slow = sweet and soft
• Mash just some beans – it thickens the sauce naturally without making it stodgy
• Add lemon at the end – keeps it bright and fresh (adding too early dulls it)
• Use good Parmesan – it really makes a difference here
• Variations: Add crispy bacon or pancetta for a smoky twist or sun-dried tomatoes for little pops of tangy and sweet. Stir through mushrooms for extra depth. Use kale instead of spinach for a heartier version
• Storage: Keeps in the fridge for up to 4 days. Reheat gently on the stove with a splash of stock or water
• Make-Ahead: You can prep the leeks and garlic ahead. The whole dish reheats well, making it great for meal prep

Serving Suggestions

I love serving this straight from the skillet with thick slices of toasted sourdough — the kind you can really drag through the sauce. Sometimes, I would add a fried or soft-boiled egg for extra protein, especially when having this as a main meal or brunch.

It also works beautifully as a side with grilled chicken, fish, or even a simple roast for non-vegetarians, or some roasted veggies or a crisp salad.

If you’ve tried this creamy butter beans with leeks & spinach or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.

Grilled marinated chicken, cucumber tomato salad, hummus, feta, and a pepperoncini garlic butter sauce. What a showstopper! This is hands-down my new favorite meal!

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In This Post: Everything You Need For Grilled Chicken with Pepperoncini Garlic Butter

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How To Make This Chicken

Step 1: Marinate the Chicken

Paprika, onion powder, garlic powder, salt, and olive oil. Let it hang out while you prep the other stuff.

Step 2: Make a Cucumber Tomato Salad

Cucumbers, tomatoes, red onion, and a tiny bit of olive oil, salt, and vinegar.

Step 3: Make Pepperoncini Garlic Butter Sauce

Garlic, melted butter, pepperoncini brine, and some pepperoncini peppers get mixed up to make a sauce.

Step 4: Grill the Chicken

I usually use a grill pan because I’m too lazy to get my grill out. But an actual grill (or a regular skillet) will work perfectly.

Step 5: Assemble

This is the fun part! Hummus goes first, then tomato cucumber salad, then chicken and sauce.

Finish it off with feta and chives!

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Lindsay’s Notes

Grilled marinated chicken, tomato cucumber salad, feta, hummus, and a pepperoncini garlic butter sauce. OH BABY, I love this recipe!

I got the idea for this from Sara Tane – got to her site randomly via Threads (okay Threads! coming in clutch with recipe inspo!) and immediately knew it was going to be a banger.

This particular grilled marinated chicken is so simple (just dry spices and olive oil) and yet somehow so good. I honestly think the biggest challenge of this recipe is trying not to eat all of the chicken before it makes its way onto the plate.

And as if that wasn’t enough, get it all laced up with some freshly grated garlic, melted butter, and pepperoncini brine and you’ve got one killer combo.

Watch How To Make This Grilled Chicken with Pepperoncini

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Description

This is such a fun one! Grilled marinated chicken, a quick tomato cucumber salad, tangy bits of feta, and a zippy pepperoncini garlic butter sauce poured over the whole thing.

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Grilled Chicken: 

Pepperoncini Butter Sauce:

Cucumber Salad:

Extras:

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1. Marinate the Chicken: Place the chicken, spices, and olive oil together in a large bowl or plastic bag. Mix until well-coated; set aside in the fridge while you prep the other elements (30 minutes up to several hours).
2. Make the Cucumber Salad: Toss veggies with a small amount of salt, pepper, olive oil, and vinegar. (If you add too much it becomes watery, so use a light hand!)
3. Make the Pepperoncini Butter Sauce: Melt the butter (I just do this in the microwave). Stir in the garlic, brine, and pepperoncini pieces. Set aside.
4. Grill the Chicken: Using a grill, grill pan, or skillet, cook the chicken until cooked through and golden brown on both sides. If you have a meat thermometer, I highly recommend using it so you don’t overcook the chicken! We’re looking for 160 degrees. Let it rest for a moment, then cut into slices.
5. Assemble: If you want to serve it as a family-style meal – layer the hummus on a large platter. Add the cucumber salad in 3-4 little mounds around the outside of the plate. Add the chicken right in the middle and drizzle with the pepperoncini butter sauce. Add feta, chives, and s&p to finish. Scoop onto plates or dip into the whole thing with pita bread. SO good!

Notes

The garlic butter will start to congeal as it rests, so I would suggest warming that right before serving (if it’s been sitting out for a while) so it’s nice and silky, and then enjoying the whole thing while the butter and chicken are still warm for best mouthfeel! *texture nerd smile*

Nutrition facts do not include extras. 

For tips on how to cook chicken, see our guide here!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dinner
• Method: Grill
• Cuisine: Mediterranean-Inspired

Keywords: pepperoncini chicken, grilled chicken, garlic butter pepperoncini sauce

Frequently Asked Questions For Grilled Chicken with Pepperoncini Garlic Butter

What can I use instead of chicken?

Shrimp would be awesome!

How do you serve this?

As written, the recipe will serve like a family-style platter! It is a gloriously beautiful thing to set down on a table for a group meal. I put scoops of everything on individual plates and we dip into it with bread and eat it with forks. For individual servings, I would do the same thing, but just layer it onto a plate with amounts for one person.

What else would you serve with this?

To me, this is a complete meal! Veggies, protein, carbs, fiber, and FLAVOR! But if you wanted to throw something else on the table to round it out even more, this bistro salad would be amazing with all the fresh herbs in there! Yum. And of course, the simple green salad never fails me. We make it weekly!

How long do the leftovers last?

The chicken will last for 2-3 days in the fridge. If you’re making this for meal prep, I would suggest storing each element separately until just before serving so it doesn’t all get soggy in the hummus.

Can you make this vegetarian / meatless?

Yes! I think cauliflower would be delicious – just coat the cauliflower florets with the same spices that are written here and roast at 425 for 20 minutes or so.

How do you make this gluten-free and/or dairy-free?

This recipe is naturally gluten-free! To make this dairy free, omit the feta cheese and use vegan butter.

Three More Of My Favorite Chicken Recipes

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These no-bake Peanut Butter Protein Balls give you a quick energy boost any time you need it. With 12g of protein and only 3.8g carbs per serving, this keto friendly snack helps you stay focused on your day.

When you’re trying to increase your protein intake, having a few easy keto snack ideas is paramount to success. And these no-bake Peanut Butter Protein Balls are one of my favorites. Made with creamy peanut butter, almond flour, and protein powder, they’re perfect for curbing hunger without the added carbs.

I created this recipe a few years ago when I needed more low-carb high-protein recipes I could make quickly. I am often on the go, headed to a workout or to a child’s performance, and I need quick bites I can grab as I head out the door. I do not like to be caught out hungry and with no good keto options!

Ingredient Notes

• Peanut butter: Use a natural creamy peanut butter. If it’s the kind that separates and has a lot of oil at the top, mix it in well. Other nut butters, like almond butter, will also work.
• Protein powder: I recommend a protein isolate as it will give you a higher protein count. See expert tips for more protein options.
• Sweetener: Powdered sweeteners like Swerve Confectioners work best, so they don’t get gritty. Check out the expert tips for more sweetener options.
• Almond flour: You do need some flour to add bulk and create a dough. But it doesn’t have to be almond flour. You can use a few tablespoons of peanut flour or coconut flour too.
• Hemp seeds: Hemp seeds have a surprising amount of protein and add a nutty crunch to the protein balls. This is entirely optional.
• Chocolate chips: Mini chocolate chips work best in these, as it’s easier to roll them into balls.
• Pantry staples: Butter or oil, vanilla extract, salt.

Quick Overview: How to make Keto Protein Balls

1. Melt the peanut butter: It’s a lot easier to mix in the sweetener, protein powder, and other ingredients if you melt the peanut butter first. I do this in the microwave but you can also do it in a pan on the stovetop over low heat.
2. Add the other ingredients: Using a flexible silicone spatula, work the dry ingredients into the peanut butter until it become like a dough.
3. Add the chocolate chips, if using: Stir in the chocolate chips until well distributed.
4. Roll into balls: Use your hands to roll into 1 inch balls. You should get about 20 of them.

Peanut Butter Protein Balls Recipe

Servings: 10 servings

Prep Time 15 minutes mins

Total Time 15 minutes mins

These no-bake Peanut Butter Protein Balls give you a quick energy boost any time you need it. With 12g of protein and only 3.8g carbs per serving, this keto friendly snack helps you stay focused on your day.

Cook ModePrevent your screen from going dark

• In a large microwave safe bowl, melt the peanut butter with the butter until it can be stirred together.

• Add the protein powder, sweetener, almond flour, hemp seeds, and vanilla extract. Mix until a cohesive dough forms and you can roll into firm balls (see notes for any adjustments).

• Stir in the chocolate chips until well distributed.

• Roll into balls about 1 inch in diameter. You should get 20 balls. Refrigerate until firm.

Depending on the choice of nut butter and protein powder, the consistency of the dough may differ. But it’s easy to adjust it as needed. If your dough is too stiff and won’t hold together, add a bit more oil. If the dough is too goopy and you can’t roll it into balls, work in a bit more flour.
Storage Information: Store the balls in a covered container on the counter for up to 5 days, or in the fridge for up to 2 weeks. They can also be frozen for several months.

Serving: 2balls | Calories: 192kcal | Carbohydrates: 6.8g | Protein: 12.1g | Fat: 14.6g | Fiber: 3g

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