Flavorful Butter Beans with Leeks Recipe

Introduction

Discover how simple ingredients like butter beans and leeks can transform into a comforting, flavorful dish. This recipe elevates humble canned beans with fresh aromatics, herbs, and cheese for a satisfying meal that’s perfect for busy weeknights.

Ingredients

• 1 tsp black pepper
• 2 garlic cloves (freshly minced for best flavor)
• 2 tbsp white wine (use a dry variety like Sauvignon Blanc)
• 1 leek (white and light green parts only, thinly sliced)
• 1 tbsp butter (I like Kerrygold unsalted butter)
• 30g sharp cheddar cheese (finely grated)
• 1 sprig rosemary
• 1 sprig thyme
• 1 can cannellini beans (drained and rinsed well)
• 3/4 cup vegetable broth
• 1 tsp salt
• Juice and zest of 1/2 lemon (for brightness)
• 1 handful fresh parsley (finely chopped)
• 15g vegetarian pecorino cheese (freshly grated)

Instructions

1. Step 1: Add butter to a saucepan and melt it over low heat to prevent burning. Once melted, add the thinly sliced leeks, minced garlic, sprig of thyme, and diced rosemary. Cook for about 8 to 10 minutes until the leeks are soft and fragrant, keeping the heat low to avoid browning.
2. Step 2: Pour in the white wine and let it cook for a couple of minutes to deglaze the pan and deepen the flavors.
3. Step 3: Add the rinsed beans, vegetable broth, and salt. Stir in the grated cheddar cheese, allowing it to melt smoothly. Cook for another 8 to 10 minutes until everything is well combined and heated through.
4. Step 4: Grate the pecorino cheese over the mixture and adjust seasoning if needed. Squeeze in the lemon juice and zest, then sprinkle the chopped fresh parsley on top for color and freshness.
5. Step 5: Serve the dish immediately with slices of crispy bread to soak up the creamy, cheesy sauce.

Tips & Variations

• Thoroughly clean leeks by slicing lengthwise and rinsing between layers to remove sand and dirt.
• Substitute cannellini beans with butter beans, navy beans, or great northern beans; just rinse and drain them well.
• If you don’t have leeks, use 2 medium shallots or 1 medium onion, cooking them slightly longer until soft.
• No white wine? Replace with vegetable broth plus a splash of white wine vinegar or lemon juice to maintain acidity.
• For a vegan version, swap cheeses with nutritional yeast—start with 2 tablespoons—and use vegan butter.
• Try different hard cheeses like parmesan or gruyere for varied flavor profiles.
• Use lime instead of lemon for a different citrus twist, or a splash of white wine vinegar if you have no citrus on hand.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Flavors improve after a day or two. To reheat, warm gently in a pan over medium-low heat with a splash of broth or water, stirring occasionally. You may also microwave in 30-second intervals, stirring between each.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook dried beans fully beforehand. This recipe assumes pre-cooked beans to avoid overcooking and mushiness.

How do I clean leeks properly?

Cut leeks lengthwise and rinse thoroughly under running water between the layers to remove hidden dirt and sand before cooking.

Flavorful Butter Beans with Leeks Recipe

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★★★★★

4.6 from 142 reviews

This flavorful Butter Beans with Leeks recipe transforms simple canned butter beans into a delicious, hearty, and creamy vegetarian dish by pairing them with tender leeks, fresh herbs, sharp cheeses, and a touch of white wine. Perfect as a quick weeknight meal, it utilizes one-pan stovetop cooking for an easy cleanup and delivers vibrant, savory flavors with a fresh lemony finish.

• Author: Daniel
• Prep Time: 10-15 minutes
• Cook Time: 20-25 minutes
• Total Time: 30-40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Butter Beans Mixture

• 1 tsp black pepper
• 2 garlic cloves, freshly minced
• 2 tbsp dry white wine (such as Sauvignon Blanc)
• 1 leek (white and light green parts only), thinly sliced
• 1 tbsp unsalted butter (e.g., Kerrygold)
• 30g sharp cheddar cheese, finely grated
• 1 sprig rosemary
• 1 sprig thyme
• 1 can (approximately 400g) cannellini beans, drained and rinsed well
• 3/4 cup (180ml) vegetable broth
• 1 tsp salt

Finishing Touches

• Juice and zest of 1/2 lemon
• 1 handful fresh parsley, finely chopped
• 15g vegetarian pecorino cheese, freshly grated

Instructions

1. Sauté the Aromatics: Melt butter in a saucepan over low heat to avoid burning. Add thinly sliced leeks, minced garlic, sprig of thyme, and diced rosemary. Cook slowly for 8 to 10 minutes until the leeks soften and release their fragrant aroma, stirring occasionally and keeping the heat low to prevent browning.
2. Deglaze with Wine: Pour in the dry white wine and cook for 2 more minutes, allowing the wine to reduce almost completely. This step deglazes the pan and deepens the flavor profile of the dish.
3. Combine Beans and Stock: Add the drained and rinsed cannellini beans, vegetable broth, salt, and black pepper to the pan. Stir in the sharp cheddar cheese until it melts smoothly into the mixture. Continue cooking for 8 to 10 minutes over medium-low heat, stirring occasionally, until everything is heated through and well combined.
4. Finish with Pecorino and Seasonings: Grate vegetarian pecorino cheese over the beans and stir gently. Add the fresh lemon juice and zest to brighten the flavors. Scatter the freshly chopped parsley on top for color and freshness, and adjust seasoning to taste if necessary.
5. Serve and Enjoy: Serve the buttery, cheesy beans warm immediately, ideally accompanied by slices of crispy toasted sourdough or whole grain bread to soak up the flavorful sauce. Enjoy this comforting and satisfying meal!

Notes

• Ensure leeks are cleaned thoroughly by slicing lengthwise and rinsing between layers to remove hidden grit.
• Add canned beans toward the end of cooking to prevent them from becoming mushy and falling apart.
• Use low heat when sautéing leeks and garlic to coax out their natural sweetness without browning.
• If white wine is unavailable, substitute vegetable broth with a splash of white wine vinegar or lemon juice for acidity.
• For a vegan version, replace butter with plant-based margarine and use nutritional yeast or vegan cheese instead of cheddar and pecorino.
• Prepare leeks, herbs, and cheese ahead to speed up cooking time on busy days.
• Leftovers keep well in an airtight container in the fridge up to 4 days; reheat gently with a splash of broth or water to prevent sticking.

Keywords: butter beans, leeks, vegetarian recipe, one pan meal, cannellini beans, quick dinner, stovetop cooking, creamy beans, white wine, fresh herbs