Piccata Beans (With Lemon and Greek Yogurt)

Published Aug 22, 2026

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Piccata Beans turn creamy butter beans, spinach, lemon, and capers into a bright, fiber-rich 30-minute dinner with a luxurious sauce made without butter.

If you love turning simple beans into satisfying dinners, try our Marry Me Butter Beans, Butter Beans Marsala, or Greek Yogurt Marry Me Butter Beans next.

Creamy Piccata Beans with spinach, capers, lemon, and parsley.

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Why you’ll love our Piccata Beans!

This is not your traditional piccata, and that’s very much the point. We kept everything we love about piccata: the punchy lemon, briny capers, white wine, and that luxurious, creamy sauce, but skipped the butter for a lighter take with less saturated fat. 🍋

The secret is Greek yogurt, stirred in off the heat until silky and creamy. It works surprisingly well with those bright Mediterranean flavors, and honestly, Italian and Greek cooking have been borrowing from the same sunny pantry for centuries. It also brings a little extra protein to this meatless dinner.

Then come the big, creamy butter beans and a generous handful of spinach. 🌿 You get plenty of fiber, some greens, and a skillet that feels substantial without being heavy. Louise and I absolutely loved this one.

And please, serve it with thick slices of good crusty bread. 🥖 That’s what turns these piccata beans into a seriously satisfying meal and gives you something to drag through every last bit of that lemony, creamy sauce.

P.S: For more easy ways to make butter beans the star of dinner, try Butter Beans Florentine, Mediterranean Greens and Beans, or French Onion Butter Beans.

Ingredients

Full ingredients and substitutions are in the recipe box below.

Butter beans, spinach, lemon, capers, shallot, garlic, yogurt, and broth.

Extra virgin olive oil: adds fruity richness and helps soften the aromatics. Regular olive oil works too.
Shallot: gives our lemon caper beans a mild, slightly sweet base. Substitute a small yellow or white onion.
Garlic: fresh grated or minced garlic adds savory depth. If garlic intolerant, simply omit it or add extra shallot.
Butter beans: large, creamy beans are ideal for this white bean skillet. Cannellini beans or Great Northern beans also work.
Dry white wine: adds acidity and depth. Use Pinot Grigio or Sauvignon Blanc, or substitute vegetable broth and add an extra splash of lemon juice at the end.
Vegetable broth: creates the base of the sauce. Water plus a little extra salt works in a pinch.
Capers: give piccata its signature briny, tangy flavor. Use capers in brine or salt-packed capers, rinsing salt-packed ones well before using. For a different but delicious twist, substitute finely chopped green olives.
Baby spinach: adds color and greens. Substitute kale, Swiss chard, or arugula.
Greek yogurt: makes these creamy butter beans rich without butter. Low-fat Greek yogurt or Skyr work beautifully and add even more protein.
Lemon zest and juice: bring fresh, punchy brightness. Fresh lemon is best.
Italian parsley: adds freshness. Substitute dill or basil.
Salt and black pepper: season to taste. Finish with grated Parmesan for an extra savory boost.

Close-up of glossy butter beans coated in creamy lemon caper sauce in a bowl.

How to Make Piccata Beans

1. Soften the aromatics

Heat the extra virgin olive oil in a large skillet over medium heat.

Add the chopped shallot and cook for 3 to 4 minutes, stirring occasionally, until soft. Add the grated garlic and cook for about 30 seconds, until fragrant.

Step 1 Shallot and garlic softening in olive oil in a skillet.

2. Add the butter beans and wine

Add the drained and rinsed butter beans, salt, and black pepper. Cook for 2 minutes, stirring gently so the beans stay mostly intact.

Pour in the dry white wine and simmer for 2 to 3 minutes, until reduced by about half.

Step 2 Butter beans simmering with white wine, salt, and black pepper.

3. Simmer with capers and spinach

Pour in the vegetable broth and add the rinsed capers. Simmer uncovered for 5 to 7 minutes, allowing the sauce to reduce slightly.

Stir in the baby spinach and cook for 1 to 2 minutes, until just wilted. The skillet should still have plenty of sauce.

Step 3 Butter beans simmering with capers and wilted baby spinach.

4. Finish with lemon and yogurt

Turn off the heat. Stir in the lemon zest, lemon juice, and Greek yogurt until the sauce is smooth and creamy.

Taste and adjust with more lemon juice, salt, or black pepper if needed. Finish with chopped parsley and optional freshly grated Parmesan.

Serve warm with thick slices of crusty bread, rice, or orzo to soak up the creamy lemon sauce.

Step 4 Creamy Piccata Beans finished with Greek yogurt, lemon, and parsley.

Serving Suggestions

Make it a complete meal: Serve with thick slices of crusty bread or toasted sourdough to scoop up the creamy lemon-caper sauce.
Serve it over a grain: Spoon the beans over brown rice, quinoa, farro, or couscous for an easy, filling dinner.
Pair with pasta or orzo: Toss with cooked orzo or serve alongside a simple pasta for a more substantial meal.
Add extra protein: Top with a fried or poached egg, or serve with baked tofu, grilled chicken, or salmon depending on your preference.
Add a simple side: Pair with roasted broccoli, asparagus, zucchini, or a crisp green salad for even more vegetables.
Make it ahead: Cook the beans and sauce ahead and refrigerate. Reheat gently, then loosen with a splash of broth or water if the sauce has thickened.
Great for lunch: Portion into containers with rice, quinoa, or bread for an easy meal-prep lunch.

Tips

Add Greek yogurt off the heat: Turn off the heat first so the yogurt melts gently into the sauce and stays smooth and creamy.
Let the wine reduce: Simmer until reduced by about half. This concentrates the flavor and prevents the sauce from tasting too winey.
Taste before serving: Butter beans can absorb quite a bit of seasoning, so taste at the end and add more salt if needed.
Add Parmesan for extra flavor: A little freshly grated Parmesan adds a delicious savory, umami-rich finish.

Close-up of glossy butter beans coated in creamy lemon caper sauce.

Frequently Asked Questions

Can I make piccata beans without wine?

Yes. Replace the white wine with vegetable broth. Since wine adds acidity, taste the finished dish and add an extra splash of lemon juice if needed.

Can I use a different type of bean?

Absolutely. Cannellini or Great Northern beans are good substitutes. Butter beans are especially nice because their large size and naturally creamy texture make the dish feel more substantial.

Can I make this dairy-free?

Yes. Use a thick, unsweetened dairy-free yogurt that works well in savory recipes. The finished sauce may have a slightly different flavor and consistency.

What can I serve with lemon butter beans?

Crusty bread is our favorite because it soaks up the sauce beautifully. You can also serve them with rice, quinoa, couscous, or orzo for a more substantial dinner.

Can I add more vegetables?

Yes. Try kale or Swiss chard instead of spinach, or serve this spinach and white bean recipe with roasted broccoli, asparagus, or zucchini.

How to store piccata beans?

Let leftovers cool, then refrigerate them in an airtight container for 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the sauce becomes too thick.
You can also freeze piccata beans, although the Greek yogurt sauce may separate slightly after thawing. Thaw overnight in the refrigerator and reheat gently, stirring well before serving.