Flavorful Butter Beans with Leeks Recipe
Introduction
This flavorful butter beans recipe with leeks is a comforting and hearty dish perfect for any meal. Creamy beans cooked with fragrant herbs, sharp cheddar, and a touch of white wine create a deliciously rich flavor. Finished with fresh lemon and parsley, it’s a simple yet elegant vegetarian option that pairs wonderfully with crusty bread.
Ingredients
- 1 tsp black pepper
- 2 garlic cloves, freshly minced
- 2 tbsp white wine (dry variety like Sauvignon Blanc)
- 1 leek (white and light green parts only, thinly sliced)
- 1 tbsp butter (unsalted, Kerrygold 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
- 1 handful fresh parsley, finely chopped
- 15g vegetarian pecorino cheese, freshly grated
Instructions
- Step 1: Melt the butter in a saucepan over low heat to avoid burning. Add the thinly sliced leeks, minced garlic, sprig of thyme, and diced rosemary. Cook gently for 8 to 10 minutes until the leeks are soft and fragrant, keeping the heat low to prevent browning.
- Step 2: Pour in the white wine and let it cook for 2 to 3 minutes to deglaze the pan and deepen the flavors.
- Step 3: Add the cannellini beans, vegetable broth, salt, and black pepper. Stir in the grated cheddar cheese and cook for another 8 to 10 minutes until the mixture is heated through and the cheese has melted smoothly.
- Step 4: Remove the herb sprigs. Grate the vegetarian pecorino cheese over the beans, squeeze in the lemon juice, and add the lemon zest. Sprinkle the chopped fresh parsley on top to finish.
- Step 5: Serve the butter beans immediately with slices of crispy bread on the side for a perfect hearty and creamy meal.
Tips & Variations
- Use dry white wine such as Sauvignon Blanc for the best flavor, or substitute with a splash of white grape juice for a non-alcoholic version.
- Try using different white beans like navy or great northern beans for a slight variation in texture.
- For extra richness, stir in a little cream or crème fraîche before serving.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth or water if needed to loosen the sauce.
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 before using, as canned beans are pre-cooked and save time.
What can I serve with these butter beans?
This dish pairs beautifully with crusty bread, roasted vegetables, or a fresh green salad for a complete meal.
PrintFlavorful Butter Beans with Leeks Recipe
This recipe for Flavorful Butter Beans with Leeks offers a creamy, cheesy, and herb-infused dish perfect for a comforting meal. Tender cannellini beans are simmered with aromatic leeks, fresh garlic, and herbs, deglazed with white wine, and enriched with sharp cheddar and vegetarian pecorino cheeses. Finished with a touch of lemon zest and fresh parsley, this dish pairs beautifully with crispy bread for a satisfying vegetarian option rich in flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
Ingredients
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 (preferably unsalted, e.g., 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 (for brightness)
- 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 thinly sliced leeks, minced garlic, a sprig of thyme, and diced rosemary. Cook for 8 to 10 minutes on low until the leeks are soft and fragrant, being careful not to brown them.
- Deglaze with Wine: Pour in white wine and let it cook for 2 minutes to deglaze the pan, enhancing the depth of flavor in the dish.
- Combine Beans and Stock: Add the drained cannellini beans, vegetable broth, salt, and black pepper. Stir in the grated sharp cheddar cheese and cook for an additional 8 to 10 minutes, stirring occasionally, until the cheese has melted and the mixture is heated through.
- Finish with Pecorino and Seasonings: Grate vegetarian pecorino cheese over the dish, adjust seasoning to taste, and then add the lemon juice and zest. Sprinkle finely chopped fresh parsley on top for freshness and color.
- Serve and Enjoy: Serve the butter beans immediately with slices of crispy bread on the side to soak up the creamy, cheesy sauce. Enjoy your hearty and flavorful meal!
Notes
- Use dry white wine like Sauvignon Blanc for the best flavor when deglazing.
- Ensure the heat is low during sautéing to avoid burning the leeks and garlic.
- Rinse canned beans thoroughly to reduce sodium content and improve flavor.
- Vegetarian pecorino can be substituted with Parmesan if vegetarian pecorino is unavailable.
- This dish pairs well with crusty bread or a simple side salad.
- For a vegan version, substitute the butter and cheeses with vegan alternatives.
Keywords: butter beans, leeks, vegetarian, creamy beans, quick dinner, stovetop recipe, cannellini beans, cheesy beans, herb-infused beans
