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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
