Flavorful Butter Beans with Leeks Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
