Flavorful Butter Beans with Leeks Recipe

Introduction

This dish of flavorful butter beans with leeks is a comforting and savory option perfect for a cozy meal. Combining creamy beans, sweet leeks, and fresh herbs, it delivers a rich taste with a bright finish from lemon and pecorino cheese.

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 (I like Kerrygold unsalted butter)
• 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 thinly sliced leeks, minced garlic, thyme sprig, and diced rosemary. Cook gently for 8 to 10 minutes until the leeks are soft and fragrant, taking care to keep the heat low to avoid browning.
2. Step 2: Pour in the white wine and let it simmer for a couple of minutes to deglaze the pan and deepen the flavors.
3. Step 3: Add the drained cannellini beans, vegetable broth, black pepper, and salt. Stir in the sharp cheddar cheese, allowing it to melt smoothly. Continue cooking for 8 to 10 minutes until everything is warmed through and well combined.
4. Step 4: Remove the herb sprigs. Grate the vegetarian pecorino cheese over the mixture, then squeeze in the lemon juice and add zest to brighten the flavors. Sprinkle fresh parsley on top before serving.

Tips & Variations

• Use dry white wine such as Sauvignon Blanc or Pinot Grigio to avoid adding sweetness and keep the flavors balanced.
• For a creamier texture, mash some of the beans while cooking to thicken the sauce.
• Substitute butter with olive oil for a dairy-free option, although it changes the richness slightly.
• Add a pinch of chili flakes with the garlic for a subtle spicy kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of vegetable broth or water if needed to loosen the sauce. This dish does not freeze well due to the delicate texture of the leeks and beans.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of cannellini?

Yes, butter beans, great northern beans, or even chickpeas can be good substitutes. Choose a bean with a creamy texture to maintain the dish’s comforting feel.

Is this dish suitable for vegans?

To make it vegan, substitute the butter with olive oil and omit the cheddar and pecorino cheeses or use plant-based alternatives.

Flavorful Butter Beans with Leeks Recipe

Print Recipe

★★★★★

4.5 from 141 reviews

A comforting and flavorful dish of buttery cannellini beans cooked with fragrant leeks, garlic, and fresh herbs, finished with sharp cheddar and vegetarian pecorino cheeses, lemon zest, and parsley for brightness and freshness. Perfect as a hearty side or a light main course.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Butter Beans:

• 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 preferred)
• 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

1. 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, thyme sprig, and diced rosemary. Cook gently for 8 to 10 minutes until the leeks are soft and fragrant, taking care to keep the heat low to avoid browning.
2. Deglaze with Wine: Pour in 2 tablespoons of dry white wine and allow it to cook for 2 minutes. This step deglazes the pan and infuses the dish with additional depth of flavor.
3. Combine Beans and Stock: Add the drained cannellini beans, 3/4 cup vegetable broth, salt, and black pepper to the pan. Stir in 30g finely grated sharp cheddar cheese, letting it melt into the warm mixture. Cook for another 8 to 10 minutes until everything is heated through and well incorporated.
4. Finish with Pecorino and Seasonings: Grate 15g of vegetarian pecorino cheese over the beans. Add extra seasoning to taste, squeeze in juice and zest of half a lemon to brighten the flavor, and scatter finely chopped fresh parsley on top before serving.

Notes

• Use freshly minced garlic for the best flavor.
• Keep the heat low while cooking the leeks to prevent browning and bitterness.
• A dry white wine like Sauvignon Blanc adds brightness without overpowering the dish.
• Vegetarian pecorino can be substituted with regular pecorino or another hard cheese if preferred.
• This dish can be served warm as a side or light main, excellent with crusty bread.
• For a vegan variation, omit the cheeses and use olive oil instead of butter.

Keywords: butter beans, cannellini beans, leeks, vegetarian, stovetop beans, Mediterranean beans, cheddar cheese beans, pecorino beans, quick bean recipe