Golden Butter Beans

Mira Weiner
Aug 23
2 min read

Updated: Aug 31

Silky spiced golden butter beans with an anti-inflammatory boost!

I love Prime Self – their supplements are a beautiful reflection of nature’s cycles, combining science and the earth’s healing power to support both the body and mind. It’s the perfect way to honour our natural rhythms, giving ourselves the boost we need as we transition into winter’s quieter, restorative energy.

This golden beans and greens bowl is more than just a pretty plate – it’s functional food designed to help your body fight inflammation naturally.

We’re starting with butter beans – packed with fibre and plant protein to help calm inflammation from the inside out.

Then we sauté onions, garlic and ginger – a triple threat for the immune system and natural inflammation fighters. Next turmeric and black pepper – because curcumin is amazing, but I needs piperine to truly shine. Together, they boost absorption and amplify those anti-inflammatory effects.

And of course, herbs for minerals, antioxidants and gut loving fibre.

Take it to the next level – pair this deliciousness with Prime Self Inflammation Complex – it delivers a nature inspired dose of curcumin and piperine, plus MSM for joint health and cat’s claw for added immune and anti-inflammatory support. Food fuels healing, and the right supplements help you go deeper.

This is holistic wellbeing, delicious, nourishing and nurturing. Your body deserves this kind of care. Eat well, supplement smart and let your wellness glow from the inside out.

Ingredients

3 cups cooked butter beans (or 2 cans rinsed and drained)
1/2 cup veggie broth or more as needed
1 can (400ml) coconut milk
1 red onion, thinly sliced
2 garlic cloves and thumb size ginger, grated
1/2 tsp turmeric
Black pepper and pink Himalayan salt to taste

Garnish:

Handful fresh coriander, roughly chopped

Juice of 1 lime

Fresh chilli, thinly sliced without seeds

Pickled red onions (made with apple cider vinegar, pink Himalayan salt and a touch of honey or maple syrup)

Cracked black pepper to serve

Method

Sauté the base:
In a splash of oil, cook red onion over medium heat until soft and slightly caramelised (about 6–8 mins). Add garlic, ginger, turmeric, salt & black pepper. Stir until fragrant.
Simmer the magic:
Pour in veggie broth and coconut milk. Stir well and bring to a gentle simmer.
Add the butter beans:
Stir in your butter beans and let everything simmer on low for 10–15 minutes, letting the beans absorb all that golden flavour. Add a splash more broth if it gets too thick.
Serve it up:
Spoon into a bowl, top with coriander + lime, pickled red onions and an extra crack of black pepper.
Stores well in the fridge for 2-3 days and tastes even better the next day. Enjoy with rice, quinoa, millet, pasta, potato, sourdough, or just a spoon and a smile.