Flavorful Butter Beans with Leeks Recipe

Introduction

This flavorful butter beans with leeks recipe offers a warm, comforting dish that’s creamy and packed with savory herbs. Perfect for a cozy meal, it balances tender beans with fresh aromatics and a hint of tangy lemon zest.

Ingredients

• 1 can drained cannellini beans
• 1 leek
• 2 cloves garlic
• 1 sprig rosemary
• 1 sprig thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon butter
• 2 tablespoons white wine
• 3/4 cup vegetable broth
• 30g cheddar cheese
• 15g vegetarian pecorino cheese
• Juice and zest of half a lemon
• Handful of parsley, finely chopped

Instructions

1. Step 1: Add butter to a saucepan and melt it over low heat. Once melted, add finely sliced leeks, sliced garlic, thyme, and diced rosemary. Cook gently for 8 to 10 minutes until the leeks are soft and fragrant, avoiding any browning by keeping the heat low.
2. Step 2: Pour in the white wine and let it simmer for a couple of minutes. This will deglaze the pan and enhance the flavors of the dish.
3. Step 3: Add the drained beans and vegetable broth to the pan. Stir in the cheddar cheese, allowing it to melt smoothly. Cook everything together for another 8 to 10 minutes until heated through and well combined.
4. Step 4: Grate the vegetarian pecorino cheese over the mixture. Season with additional salt and pepper as needed. Add the lemon juice and zest, then sprinkle finely chopped parsley on top to brighten and freshen the flavors.
5. Step 5: Serve immediately, ideally with slices of crispy bread to soak up the creamy sauce. Enjoy your hearty and flavorful butter beans with leeks!

Tips & Variations

• Use dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor without overpowering the dish.
• Substitute cannellini beans with butter beans or any other white beans you prefer.
• For a richer taste, add a splash of cream just before serving.
• To make it vegan, replace butter with olive oil and omit the cheeses or use vegan cheese alternatives.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth if the mixture seems too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned?

Yes, but fresh beans will require soaking and longer cooking time. Canned beans are a convenient option that works well without sacrificing taste.

Is it necessary to use white wine in this recipe?

While white wine enhances flavor, you can substitute it with extra vegetable broth or a splash of lemon juice if you prefer not to use alcohol.

Flavorful Butter Beans with Leeks Recipe

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★★★★★

4.9 from 132 reviews

This flavorful Butter Beans with Leeks recipe is a comforting and hearty dish combining creamy cannellini beans, aromatic sautéed leeks, garlic, fresh herbs, and melted cheddar and pecorino cheeses. Enhanced with white wine, lemon zest, and fresh parsley, it offers a rich yet fresh flavor profile perfect for a satisfying vegetarian meal. Ready in under 40 minutes, this dish pairs excellently with crusty bread for a complete and delicious experience.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: European
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans and Cheese

• 1 can drained cannellini beans
• 30g cheddar cheese
• 15g vegetarian pecorino cheese

Aromatics and Herbs

• 1 leek
• 2 cloves garlic
• 1 sprig rosemary
• 1 sprig thyme
• Handful of parsley, finely chopped

Liquids and Fats

• 1 tablespoon butter
• 2 tablespoons white wine
• 3/4 cup vegetable broth

Seasonings and Flavorings

• 1 teaspoon salt
• 1 teaspoon pepper
• Juice and zest of half a lemon

Instructions

1. Sauté the Aromatics: Add butter to a saucepan and melt it over low heat to prevent burning. Once melted, add finely sliced leeks, sliced garlic, a sprig of thyme, and diced rosemary. Cook for about 8 to 10 minutes until the leeks are soft and fragrant, ensuring the heat remains low to avoid browning.
2. Deglaze with Wine: Pour in the white wine and let it cook for another 2 minutes to deglaze the pan and enhance the flavors with a depth of richness.
3. Combine Beans and Stock: Add the drained cannellini beans, vegetable broth, and season with salt and pepper. Stir in the cheddar cheese, allowing it to melt smoothly into the mixture. Cook for another 8 to 10 minutes until well combined and heated through.
4. Finish with Pecorino and Seasonings: Grate the vegetarian pecorino cheese over the mixture. Add extra salt and pepper to taste. Squeeze in the lemon juice and add the zest to brighten the flavors. Finally, scatter the chopped parsley over the top for freshness and color.
5. Serve and Enjoy: Serve the warm butter beans immediately, accompanied by slices of crispy bread on the side to soak up the creamy, cheesy sauce. Enjoy this flavorful and hearty vegetarian dish!

Notes

• Use a low heat when sautéing leeks to avoid burning and develop a sweet, mellow flavor.
• White wine can be substituted with vegetable broth if you prefer a non-alcoholic version.
• Ensure to drain and rinse the canned beans to reduce sodium content and improve texture.
• Adjust salt and pepper seasoning at the end to suit your taste preferences.
• This dish pairs beautifully with crusty bread or garlic toast.
• Vegetarian pecorino can be replaced with grated Parmesan if vegetarian option is not needed.

Keywords: butter beans, leeks, vegetarian, cheddar cheese, pecorino, cannellini beans, white wine, creamy beans