Spring Lemon & Dill Butter Beans
These Spring Lemon & Dill Butter Beans are light, bright, and perfect for when you want something satisfying without being heavy. The butter beans are gently simmered in white wine and garlic, then finished with lemon juice, fresh dill, green olives, and grated Pecorino for a dish that's full of flavor with minimal effort. It's everything I want from a spring dinner-simple, fresh, and best served with crusty sourdough to soak up every last bit of that lemony sauce.
If you love this recipe, you might also enjoy these 15-minute lemony white beans, my viral creamy butter beans recipe, or this delicious summery chickpea soup with Mediterranean flavors.
This dish is lovely on its own but goes great with:
- Toasted sourdough or flatbread
- A side salad with cucumber and feta
- Grilled or roasted asparagus
- A soft-boiled or poached egg on top
Ingredient Notes
Quantities are listed in the recipe card below, but here's a quick rundown on what you'll need and any flexible swaps:
- Butter Beans: I used jarred beans with their stock - they're creamier and richer than canned. If using canned beans, just sub with some veggie stock for the missing bean liquid.
- White Wine: Adds depth and acidity. You can also use apple cider vinegar or lemon juice to deglaze the pan if needed.
- Lemon: The zest and juice bring the whole dish to life. Use a fresh, juicy lemon and don't skip the zest - it makes a big difference.
- Dill: The star herb here. Fresh dill gives the dish its signature spring flavor. If you don't have fresh, I'd skip rather than sub with dried - it's just not the same.
- Green Olives: Their saltiness works perfectly with the lemon and dill. I like to use pitted olives and dice them up. Kalamata or Castelvetrano olives would also work.
- Pecorino Cheese: Adds sharpness and saltiness. You can also use Parmesan (but note it's often not vegetarian friendly) or a vegan hard cheese alternative.
- Rosemary: A small amount adds a nice earthy undertone without overpowering the lemon and dill.
How To Make This Spring Lemon & Dill Butter Beans Recipe
Here's a quick overview of how this comes together. Full instructions are in the recipe card below.
1. Cook the Garlic
Heat olive oil in a pan, add minced garlic, and sauté for 2 minutes until fragrant but not browned.
2. Deglaze with Wine
Pour in white wine and let it cook down for 3 - 4 minutes so the alcohol cooks off and the flavor intensifies.
3. Simmer the Beans
Add butter beans with their stock, rosemary, salt, and pepper. Simmer for 6 - 8 minutes until the stock thickens slightly and the beans are warmed through.
4. Add the Flavor
Stir in lemon zest and juice, followed by the grated Pecorino.
5. Finish with Dill & Olives
Fold in fresh dill and diced green olives. Taste and adjust seasoning. Drizzle with extra virgin olive oil and a squeeze of lemon before serving.
Top Tips \ Chef's Notes
- Use jarred butter beans if possible: They're creamier and the stock adds so much richness
- Don't skip the zest: It really lifts the whole dish and adds a fragrant citrus layer
- Taste as you go: The saltiness of the olives and Pecorino varies, so season carefully
- Serve it immediately: The sauce is best when it's fresh and the beans are hot
Storage
Store leftovers in the fridge in an airtight container for up to 3 days Gently reheat on the stove or microwave. Add a splash of water or olive oil if it's too thick!
FAQs
Can I use canned butter beans?
Yes - just replace the bean liquid with vegetable stock.
Is there a non-alcoholic sub for the white wine?
Try a splash of white wine vinegar or extra lemon juice with a bit of water.
Can I prep it ahead of time?
Yes! Reheats well, but add the fresh dill and lemon juice right before serving for best flavor.
Is it gluten-free?
Yes - just double-check your Pecorino if you're being very strict, but otherwise everything is naturally gluten-free.
