A quick meat-free Monday meal or tasty side dish

My love for beans continues with this super fast butter beans with ricotta and lemon dish.

  • SERVES: 2 -3
  • PREP/COOK TIME: less than 10 mins
  • IDEAL FOR: meat-free Monday, midweek meal, side dish

Butter beans with ricotta and lemon recipe

This literally takes less than 10 minutes to pull together

So, what can be better than that?

I don’t normally push products but if you can, I highly recommend using Bold Beans

(This is where I found this recipe).

Now, they aren’t cheap (approx. £4 for a large 700g jar).

But, you do get more for your money than with tinned butter beans (and I do also have loads of tinned beans in my cupboard).

These Queen butter beans are the main element of your dish so think of it as a very cheap steak replacement.

Rather than expensive beans.

btw, in their recipe, they also add pesto but I hate pesto (unless it’s homemade, which when I’m in rush, isn’t going t happen).

However, you can add it in for a bit more of a punchy flavour.


  • 1 x 700g jar of Queen Butter Beans (or 2 x 400g tins)
  • 250g ricotta cheese (refrigerated)
  • 1 large lemon (juice + zest)
  • Pesto (if you like it)
  • Olive Oil


  1. Drain out about half of the liquid from the butter beans and pour the rest into a frying pan. Gently warm through over low heat.
  2. Spoon the beans onto your serving plate and dollop over the ricotta cheese. Grate over the zest of half a lemon and a squeeze of its juice.
  3. (add some pesto) then finish with some cracked black pepper and a drizzle of olive oil.

For butter beans with entrecote steak, visit here

Butter beans with ricotta and lemon