Why You’ll Love Flavorful Butter Beans with Leeks Recipe
This recipe is perfect for busy weeknights yet impressive enough to serve when friends come over. It’s:
• Pantry-friendly — uses canned beans and simple vegetables you probably already have.
• Full of flavor — aromatic leeks, herbs, and lemon brighten rich butter beans.
• One-pan — minimal cleanup, maximum taste.
• Vegetarian and easily adaptable to vegan or gluten-free diets.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• Butter beans (canned, drained and rinsed)
• Leek (white and light green parts, sliced)
• Garlic cloves, minced
• Butter and/or olive oil for sautéing
• White wine (dry)
• Vegetable broth
• Fresh thyme and rosemary (or dried herbs)
• Sharp cheddar and/or vegetarian pecorino cheese (optional)
• Salt and black pepper
• Lemon (juice and zest)
• Fresh parsley, chopped
Directions
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Slice and thoroughly clean the leeks to remove any grit.
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In a large pan over medium-low heat, melt the butter with olive oil. Add the sliced leeks, minced garlic, thyme and rosemary; cook until leeks are soft and fragrant (about 8–10 minutes).
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Pour in the white wine and let it reduce to concentrate flavors.
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Add the drained butter beans and vegetable broth; stir gently to combine and heat through.
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Stir in the cheddar (if using) until it melts into the beans and broth.
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Finish by adding lemon juice, lemon zest, and season with salt and black pepper to taste.
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Remove from heat, sprinkle with chopped parsley, and serve warm with crusty bread or alongside a green salad.
Servings and timing
• Servings: about 4 (adaptable depending on portion size)
• Preparation time: 10–15 minutes
• Cooking time: 20–25 minutes
• Total time: 30–40 minutes
Variations
• Vegan: Skip the cheese or use nutritional yeast for a savory finish.
• Herb swap: Use dill, parsley or oregano in place of rosemary and thyme.
• Wine alternative: If you don’t have white wine, use extra broth with a splash of white wine vinegar or lemon juice.
• Add greens: Stir in spinach or kale towards the end of cooking for extra nutrition.
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm gently on the stovetop with a splash of broth or in the microwave in short intervals, stirring between each.
• Make-ahead prep: Clean and slice the leeks in advance; store separately in the fridge for up to 2 days.
FAQs
What size can of butter beans should I use?
Use a standard 15–16 oz (425–450 g) can of butter beans, drained and rinsed before cooking.
Can I use dried butter beans instead of canned?
Yes — soak and cook dried beans until tender before adding to the recipe; this may take significantly longer.
How do I clean leeks properly?
Slice the leeks then rinse between the layers under cold running water to remove hidden grit.
Can this recipe be gluten-free?
Yes — all ingredients are naturally gluten-free; just ensure your broth and any cheese are certified gluten-free.
What can I serve with this dish?
Serve with crusty bread, over rice or quinoa, or with a simple salad for a complete meal.
How do I make this recipe vegan?
Omit the cheese or replace it with a plant-based alternative or nutritional yeast.
Can I add other vegetables?
Absolutely — mushrooms, spinach, or zucchini work well added during sautéing.
Is this suitable for meal prep?
Yes — it stores well in the fridge and flavors develop further after a day.
How should I reheat leftovers?
Warm gently on the stovetop with a splash of broth or in a microwave, stirring occasionally.
Can I make this spicier?
Yes — add a pinch of red pepper flakes or a dash of hot sauce to taste.
Conclusion
Flavorful Butter Beans with Leeks is an easy, versatile dish that brings simple ingredients together in a rich, satisfying way. Whether you’re cooking for a weeknight dinner or looking to impress guests with a meatless meal, this recipe delivers comforting flavor and nutritious goodness with minimal effort. Enjoy it as a main course or a hearty side — and savor how affordable and delicious plant-based cooking can be.
