Flavorful Butter Beans with Leeks Recipe

Introduction

Discover the true potential of butter beans with this flavorful recipe featuring tender leeks and aromatic herbs. It’s a simple, quick, and satisfying dish that transforms a humble pantry staple into a delicious vegetarian meal you’ll look forward to enjoying.

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 (unsalted recommended)
• 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 sliced leeks, minced garlic, sprig of thyme, and diced rosemary. Cook gently for 8 to 10 minutes until the leeks are soft and fragrant, stirring occasionally.
2. Step 2: Pour in the white wine and allow it to cook for 2 minutes. This deglazes the pan and deepens the flavor of the dish.
3. Step 3: Add the cannellini beans, vegetable broth, salt, and black pepper to the pan. Stir in the grated cheddar cheese and cook for another 8 to 10 minutes until the mixture is warmed through and well combined.
4. Step 4: Remove from heat and sprinkle the grated vegetarian pecorino cheese over the beans. Add the lemon juice and zest, then scatter the chopped parsley on top for freshness and color.
5. Step 5: Serve immediately with slices of crusty bread to soak up the creamy sauce. Enjoy your hearty and flavorful meal!

Tips & Variations

• Make sure to clean leeks thoroughly by slicing lengthwise and rinsing between layers to remove any hidden dirt or sand.
• Substitute leeks with shallots or onions if unavailable, cooking them until soft.
• Use any white beans like butter beans, navy beans, or great northern beans instead of cannellini beans.
• If you don’t have white wine, replace it with vegetable broth and a splash of white wine vinegar or lemon juice for a similar tang.
• Try different cheeses such as parmesan or gruyere, or use nutritional yeast for a vegan alternative.
• Fresh herbs like rosemary and thyme can be swapped with dried versions; reduce quantity accordingly.

Storage

Store leftover butter beans with leeks in an airtight container in the refrigerator for up to 4 days. The flavors improve after resting for a day or two. To reheat, warm gently on the stove over medium-low heat with a splash of broth or water to prevent sticking, stirring occasionally. Microwaving in bursts of 30 seconds, stirring between intervals, also works well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but you’ll need to soak and cook dried beans separately before adding them to this recipe, as they require much longer cooking times.

How do I clean leeks properly?

Slice the leek lengthwise and rinse thoroughly under running water, separating the layers to remove any trapped dirt or sand.

Flavorful Butter Beans with Leeks Recipe

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★★★★★

4.7 from 92 reviews

• Author: Lana
• Total Time: 30-40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Experience a comforting and flavorful vegetarian dish featuring tender butter beans cooked with aromatic leeks, garlic, fresh herbs, and melting sharp cheddar. Enhanced with white wine, vegetable broth, and finished with zesty lemon, pecorino cheese, and fresh parsley, this one-pan recipe is perfect for quick weeknight dinners and pairs beautifully with crusty bread.

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Ingredients

Scale 1x2x3x

For the Butter Beans:

• 1 tsp black pepper
• 2 garlic cloves (freshly minced for best flavor)
• 2 tbsp white wine (dry variety like Sauvignon Blanc)
• 1 leek (white and light green parts only, thinly sliced)
• 1 tbsp butter (unsalted, such as Kerrygold)
• 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

For Finishing:

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

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Instructions

1. Sauté the Aromatics: Add butter to a saucepan and melt it over low heat to prevent burning. Once melted, add the thinly sliced leeks, minced garlic, a sprig of thyme, and diced rosemary. Cook on medium-low heat for about 8 to 10 minutes until the leeks are soft and fragrant, ensuring the ingredients gently soften without browning.
2. Deglaze with Wine: Pour in the white wine and allow it to cook for 2-3 minutes, letting the alcohol reduce almost completely. This step enhances the flavor by deglazing the pan and concentrating the aromatic base.
3. Combine Beans and Stock: Add the drained and rinsed cannellini beans along with the vegetable broth and salt. Stir in the sharp cheddar cheese so it melts smoothly into the mixture. Cook for an additional 8 to 10 minutes over low heat, stirring occasionally, just to warm everything through without breaking up the beans.
4. Finish with Pecorino and Seasonings: Grate the vegetarian pecorino cheese over the top. Mix in the lemon juice and zest to add brightness, then scatter chopped fresh parsley for color and freshness. Adjust seasoning to taste if needed.
5. Serve and Enjoy: Serve the butter beans and leeks immediately, paired with slices of toasted crispy bread to soak up the creamy sauce. Enjoy this hearty, flavorful vegetarian meal!

Notes

• Make sure to clean the leeks thoroughly by slicing them lengthwise and rinsing between layers to remove all dirt and sand.
• Add butter beans or other white beans alternatives like navy or great northern beans if desired.
• If white wine is not available, substitute with vegetable broth plus a splash of white wine vinegar or lemon juice to maintain acidity.
• For a vegan option, replace butter with olive oil and cheeses with nutritional yeast (start with 2 tablespoons).
• Don’t overcook the beans; add them towards the end just to warm through and keep their shape intact.
• This dish keeps well in the refrigerator for up to 4 days and flavors improve after resting.
• Reheat gently over low heat with a splash of broth or water to prevent sticking or microwave in short intervals.

• Prep Time: 10-15 minutes
• Cook Time: 20-25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: European

Keywords: butter beans, leeks, vegetarian main dish, white beans recipe, quick weeknight meal, one-pan recipe, comforting dinner, healthy beans