For some, fall means pumpkin-flavored everything. For me, it means a big pan of beans swimming in creamy sauce with lots of toasty bread on the side. There are so many ways to make this happen, and I would know—I’ve developed over 20 bean recipes for Delish alone! This one brings together seasonal flavors into a one-pan meal (or side) that I just know will soon have a place on your fall dinner rotation. Here’s what to know.
The beans:
The older sibling of lima beans, butter beans are much larger and milder-tasting. I love pairing them with creamy sauces since their softer texture melds and enhances the creaminess, while their larger size ensures they don’t get lost. If you were that kid who HATED lima beans in elementary school, don’t worry: The plush texture and relatively neutral flavor of butter beans are worlds apart from the sandy vegetal vibes of limas.
The pumpkin:
Canned pumpkin is fairly neutral in flavor, so to make it shine, I’ve paired it with a powerhouse trio of aromatic flavors: onion, garlic, and sage. Cooking out the pumpkin in the pan (similar to the way you would cook out tomato paste) eliminates any residual tinniness from the can and concentrates the pumpkin’s flavor.
Storage:
While this dish is best served freshly made, leftovers will keep in the refrigerator for up to 3 days. The sauce will thicken as it sits, so I recommend adding a tablespoon of water to it when you reheat.
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