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A close-up of a bowl filled with cooked beans, diced tomatoes, herbs, and spices, with a spoon resting in the mixture.
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Crispy Chili Garlic Butter Beans

Crispy chili garlic butter beans are roasted until golden, then tossed in a rich garlic butter sauce with fresh Fresno and serrano peppers, maple syrup, and lime. This easy butter bean recipe is ready in about 30 minutes and works as a flavorful side dish, appetizer, snack, or vegetarian main served over rice or crusty bread.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Fusion
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 306kcal
Author: Kristen Wood

Ingredients

  • 2 15-ounce cans pre-cooked butter beans rinsed and drained
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt divided
  • ¼ teaspoon black pepper
  • 3 tablespoons unsalted butter or vegan butter
  • 2 Fresno peppers finely diced
  • 2 serrano peppers finely diced
  • 5 garlic cloves minced
  • 1½ tablespoons maple syrup
  • 1 tablespoon lime juice fresh or bottled
  • Zest of 1 lime
  • 2 tablespoons chopped fresh cilantro
  • Flaky salt optional
US Customary - Metric

Instructions

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • Pat the butter beans dry with a dish towel or paper towels, then transfer them to a large bowl. Toss with the olive oil, smoked paprika, ¾ teaspoon fine sea salt, and black pepper until evenly coated. Spread the beans in a single layer on the prepared baking sheet.
  • Roast for 20 to 25 minutes, stirring once halfway through, until golden and crisp around the edges.
    Close-up of a metal bowl filled with roasted, seasoned yellow split peas or lentils, some broken into pieces.
  • Meanwhile, melt the butter in a large skillet over medium-low heat. Add the diced peppers and cook for 3 to 4 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds, stirring constantly. Add the maple syrup, lime juice, and the remaining ¼ teaspoon fine sea salt. Cook for 1 minute longer.
    Chopped red and green peppers and garlic sauté in oil in a large pan with a wooden spoon.
  • Transfer the hot roasted butter beans directly to the skillet and toss until evenly coated in the chili garlic butter.
    Cooked white beans with red peppers and spices in a pan, stirred with a wooden spoon.
  • Serve immediately, topped with the lime zest, chopped cilantro, and (optionally) flaky salt to taste. Enjoy!
    A close-up of a plate of cooked butter beans mixed with red peppers, onions, and garnished with fresh chopped cilantro.

Video

Notes

Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven or air fryer for 5 to 8 minutes to help restore the crispy edges. The microwave works for reheating, but the beans will be softer.

 

Nutrition

Serving: 1serving | Calories: 306kcal | Carbohydrates: 39g | Protein: 11g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 1299mg | Potassium: 547mg | Fiber: 11g | Sugar: 5g | Vitamin A: 629IU | Vitamin C: 12mg | Calcium: 66mg | Iron: 4mg
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