Creamy Lemon Parmesan Beans
October 12, 2026
Beans are the true superfood, if you ask us. They’re high in protein and fiber and act as a fantastic base for a variety of delicious recipes. This bean recipe is a new take on traditional lemon chicken dishes, made with similar creamy ingredients and packed with nutrients at every step. Cream, cheese and Greek yogurt make this dish lush and decadent while lemon and mustard add a pop of bright acidity. Kale introduces a little earthiness to the mix while adding color and extra fiber. The result is a warm, cozy meal that is easy to make and feels good to eat.
SERVINGS
4
PREP TIME
10 min
COOK TIME
20 min
Ingredients
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2tablespoons salted butter
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1shallot, small diced
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2garlic cloves, minced
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3tablespoons all-purpose flour
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1 ¾cups vegetable stock
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2tablespoons whole grain mustard
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⅓cup heavy cream
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⅓cup grated Parmesan cheese, plus more for garnish
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2(15 oz.) cans butter beans or cannellini beans, drained and rinsed
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2cups dinosaur kale, stems removed and roughly chopped
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¼teaspoon red pepper flakes, plus more for garnish
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½cup plain Greek yogurt
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¼cup freshly squeezed lemon juice
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Zest of 1 lemon, plus more for garnish
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Kosher salt, to taste (about 1 teaspoon)
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Freshly ground black pepper, to taste (about 1 teaspoon)
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Crusty bread, for serving
Directions
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1
In a large skillet, melt the butter over medium heat. Add the shallot and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
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2
Sprinkle the flour over the shallots and cook for 1 minute, stirring constantly. Slowly whisk in the vegetable stock until smooth. Whisk in the mustard, then stir in the heavy cream and Parmesan until melted.
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3
Add the beans, kale and red pepper flakes. Simmer, stirring occasionally, until the greens are wilted, the beans are heated through and the sauce has thickened enough to coat the back of a spoon, about 5 to 8 minutes.
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4
Remove the skillet from the heat. Stir in the Greek yogurt, lemon juice and lemon zest until smooth. Season with salt and black pepper to taste.
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5
Divide into serving bowls and top with additional Parmesan, red pepper flakes and lemon zest. Serve warm with crusty bread.
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6
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, adding a splash of vegetable stock or water to thin the sauce if needed.
Recipe adapted from: Evergreen Kitchen / Sarah’s Vegan Kitchen