Creamy Pumpkin Butter Beans (vegan) - a delicious fall vegan dinner recipe. These beans are made in one pot in less than 30 minutes. These beans are so delicious and full of flavor while being simple and easy to make.
I love bean based recipes. For another yummy bean based dinner try my cashew chickpeas or my green goddess chickpeas.
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Why you'll love this recipe
It is easy to make and ready in about 30 minutes.
It is vegan, gluten free and grain free.
Thanks to the beans this recipe is full of plant protein.
Pumpkin gives these beans rich fall flavor.
No cleaning up a ton of dishes, this meal is made in one pot.
Ingredients
- onion - Onion adds flavor.
- garlic - Garlic adds flavor.
- butter beans - Butter beans add plant protein.
- coconut milk - Coconut milk adds healthy fats and creaminess.
- pumpkin puree - Pumpkin adds fall flavor and fiber.
- soy sauce or tamari - Use tamari if you are allergic to gluten.
- rice vinegar - This adds acidity and depth to our recipe
- paprika - Paprika adds flavor.
- vegetable broth- Vegetable broth adds additional flavor to the sauce.
- basil - Basil adds herby flavor and antioxidants.
- kale - Kale is our veggie in this recipe.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Butter beans - any white bean or even chickpeas would work.
- Coconut milk - can sub cashew cream or heavy cream.
- Kale - any leafy green works here.
Step-by-Step Instructions
Cook onions and garlic.
Add all remaining ingredients and simmer.
Serve.
Storage instructions
You can store the extra beans in a sealed container in your fridge for up to 3 days.
Recipe Pro-Tips
Use tamari if you are allergic to gluten.
If you are not vegan you can use bone broth to further bump up the protein.
Recipe FAQS
Yes they are the same thing.
Butter beans are the protein source.
Other one pot vegan meals
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Creamy Pumpkin Butter Beans (vegan)
Ingredients
- ½ onion - finely chopped
- 4 cloves garlic - minced
- 3 cups cooked butter beans (drained if needed)*** can use canned or cooked from scratch
- ½ cup coconut milk from a can
- ¼-1/2 cup vegetable broth or broth of choice adjust to your thickness preference*
- ½ cup pumpkin puree from a can
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar sub apple cider vinegar
- to taste salt
- to taste black pepper
- ½ teaspoon paprika
- ½ teaspoon thyme
- ½ cup fresh chopped basil
- 1 bunch kale - ribbed and finely chopped or sub 1-2 cups leafy green of choice**
Instructions
- Heat oil in a skillet over medium heat. Add onions and cook for 5 minutes. Add garlic and cook for another 3 minutes.
- Add all remaining ingredients except for beans and kale. Stir to combine. Add butter beans and bring to a simmer. Simmer for 15 minutes.
- Turn off heat and add in kale. Stir until wilted.
- Serve with your favorite sides. I went with toasted sourdough.
Tanya says
Hello! I would like to try this recipe, but I am a little bit confused about the butter beans. Are they supposed to be canned/ready to eat or can dry butter beans be used and need to be soaked ahead of time? Would you mind offering some more clear information? Thank you!
Kristi says
Hi tanya, you should use 3 cups cooked butter beans. I just updated the instructions.
Filipe Sousa says
I love your recipes but I find it very difficult that you measure ingredients in cups all the time! Would be very helpful to have them in a weight instead as it makes it easier to shop for the right amount of ingredients 🙂
Kayn says
A standard US can is 15oz, or ~3.5 ½ cup servings, so you would need to buy one can of pumpkin and coconut milk each. If you aren't sure, the nutritional chart will usually say "about 3.5 servings, ½ cup", or whatever the serving size and number is. Volume-based measurements is standard practice in the US, and it can very difficult to switch a recipe, especially retroactively.
Jill says
Thank you for this recipe! Delicious, quick and easy fall go-to!
Kristi says
Thanks for trying Jill!