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.
- maple syrup or honey - Maple syrup adds a subtle sweetness.
- 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.
- 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.
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
- 4 cups butter beans
- ¾-1 cup coconut milk from a can adjust to your thickeness 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
- 2 teaspoons maple syrup or honey
- ½ cup fresh chopped basil
- 1 bunch kale - ribbed and finely chopped
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.
Jill
Thank you for this recipe! Delicious, quick and easy fall go-to!
Kristi
Thanks for trying Jill!