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–+ servings
Creamy Piccata Beans with spinach and capers in lemon sauce.

Piccata Beans (With Lemon and Greek yogurt)

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 shallot or small onion – finely chopped
  • 2 cloves garlic minced or grated
  • 2 cans butter beans 15 oz / 400 g each can – drained and rinsed
  • ⅓ cup (80 ml) dry white wine such as Pinot Grigio or Sauvignon Blanc - sub vegetable broth
  • 1 cup (250 ml) vegetable broth
  • 3 tablespoons capers rinsed
  • 2 packed cups (2 handfuls) baby spinach
  • ½ cup (125 g) Greek yogurt
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons (1 handful) Italian parsley plus optional grated parmesan for serving
  • ½ teaspoon salt or more to taste + black pepper

  • Start the aromatics: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 shallot (chopped) and cook for 3 to 4 minutes until soft.
    Stir in 2 cloves garlic (grated) and cook for about 30 seconds, until fragrant.
    Step 1 Shallot and garlic softening in olive oil in a skillet.
  • Add the beans and wine: Add 2 cans butter beans (rinsed), ½ teaspoon salt, and black pepper and cook for 2 minutes, stirring gently.
    Pour in ⅓ cup 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.
  • Make the piccata sauce: Add 1 cup vegetable broth and 3 tablespoons capers and simmer uncovered for 5 to 7 minutes.
    Add 2 packed cups baby spinach and cook for 1 to 2 minutes, stirring, until just wilted.
    Step 3 Butter beans simmering with capers and wilted baby spinach.
  • Make it creamy: Turn off the heat. Stir in 1 teaspoon lemon zest, 2 tablespoons lemon juice, and ½ cup Greek yogurt until the sauce is smooth and creamy.
    Taste and adjust with more lemon juice, salt, or black pepper if needed. Sprinkle with parsley and optional Parmesan, then serve warm with crusty bread, rice, or orzo.
    Step 4 Creamy Piccata Beans finished with Greek yogurt, lemon, and parsley.
Substitutions
  • Extra virgin olive oil → Regular olive oil.
  • Shallot → Small yellow or white onion.
  • Garlic → Omit or use extra shallot.
  • Butter beans → Cannellini beans or Great Northern beans.
  • Dry white wine → Vegetable broth + extra lemon juice at the end.
  • Vegetable broth → Water + a little extra salt.
  • Capers → Finely chopped green olives.
  • Baby spinach → Kale, Swiss chard, or arugula.
  • Greek yogurt → Low-fat Greek yogurt or Skyr.
  • Italian parsley → Dill or basi.
 
Tips
  • Add yogurt off the heat: Keeps the sauce smooth and creamy.
  • Reduce the wine by half: Concentrates the flavor and mellows the wine.
  • Taste before serving: Add more salt if needed.
  • Finish with Parmesan: Adds an extra savory, umami boost.
  • Store leftovers: Refrigerate in an airtight container for 3 to 4 days.
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