Creamy Butter Beans Recipe with Chili Crisp
Smoky, creamy, spicy, and comforting, this creamy butter beans recipe with chili oil is an easy and tasty way to incorporate more beans into your diet.
This recipe relies on the creamy texture of butter beans, and you can also use lima beans or gigantes beans to get the same effect. They're cooked in a sweet and creamy caramelized onion sauce that adds layers of flavor, as does a drizzle of Lee Kum Kee Chiu Chow Style Chili Crisp Oil to add some heat. These are simple, tasty, and perfect with crusty bread or rice on the side.
What You Will Need
Ingredients
- 2 Tbsp. olive oil
- 1 large Red onion, thinly sliced
- 2 garlic cloves, minced
- 1 400 g. can butter beans, drained and rinsed
- 1 tsp. smoked paprika
- salt & pepper, to taste
- 2 Tbsp. cream
- fresh parsley or thyme, for garnish
- crusty bread or rice, for serving
Seasoning
- 2 tsp. Lee Kum Kee Chiu chow Style Chili Crisp Oil
Made with
Lee Kum Kee products
How to make it
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Heat olive oil in a skillet over medium heat. Add sliced onion and a pinch of salt. Cook, stirring often, for 15–20 minutes until golden and caramelized.
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Stir in minced garlic and smoked paprika. Cook for 1 minute until fragrant.
Add the drained butter beans to the skillet. Stir gently to coat with the onion and spice mixture.
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Pour in cream and bring to a simmer. Let it cook for 5–7 minutes, allowing the beans to soften and soak up flavor.
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Drizzle in Lee Kum Kee Chiu Chow Style Chili Oil. Start with 1 tsp and adjust to taste preference. Garnish with fresh herbs, additional chili crisp oil if desired, and serve with crusty bread or rice!
We've got a lot more vegetable recipe ideas made special with Lee Kum Kee sauces that you have to check out as well!
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