Toast the aromatics: Heat olive oil in a large skillet over medium heat. Add minced garlic, red pepper flakes, Urfa pepper (if using), cumin, and smoked paprika. Season with salt and pepper. Stir constantly for 30 seconds to 1 minute until garlic is fragrant. Don't let garlic brown or it will taste bitter.
Simmer the beans: Add drained butter beans and vegetable broth to the skillet. Bring mixture to a boil, then reduce heat to low. Simmer for 5-10 minutes until beans are heated through and broth has slightly thickened.
Finish and serve: Remove from heat and stir in fresh lemon juice, chopped green onions, parsley, and dill. Taste and adjust seasoning as needed. Serve immediately while warm with crusty bread, rice, or pasta.
