Butter Beans with Leeks: Creamy Cheddar, Herbs, and Lemon
By Emma Collins
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Butter beans and leeks are nutritious weeknight main or side dishes. Cannellini beans and leeks, which have a sweet flavor, are sautéed with garlic, rosemary, thyme, white wine, and broth. Cheese, including cheddar and vegetarian pecorino, and lemon juice are added to thicken the dish.
A large skillet helps the leeks cook in butter with garlic. Fresh rosemary and thyme are stirred into the leeks along with canned cannellini beans that have been drained and precooked, as well as white wine and vegetable broth. Simmering the beans instead of boiling them helps prevent them from breaking up as they reheat. Shredded cheddar and vegetarian pecorino cheeses are stirred in at the end to add flavor.
Soft, fragrant leeks will cook in about 5 minutes. Overcooked, mushy leeks are a texture problem. Stir the beans and broth gently to keep the beans intact. Some problems to watch out for when preparing this recipe include overcooking the leeks and not adding other seasonings to taste in the pan. Add lemon juice and zest only after removing the pan from heat.
Serve beans with grilled chicken or other meats, roasted vegetables, garlic mashed potatoes, and roasted Brussels sprouts. Other side dishes to serve with beans include sourdough toast and mixed greens and pasta dishes. Store beans in the refrigerator in an airtight container. When reheating beans, cover them in a pan, microwave, or oven to help prevent them from falling apart.
Why this recipe works
- Appropriate for weeknight meals in homes because the 10-minute preparation and 20-minute cooking times of this recipe yield a main dish or side dish made with beans.
- Soft leeks and garlic and cheddar cheese and beans are mild ingredients that most families will enjoy. Lemon juice in the finished recipe reduces its richness.
- Serve it in various ways. This recipe can be served as a main dish or side, or as a topping for toast, green salad, or pasta dishes.
- Leftovers are acceptable because the recipe includes instructions for reheating leftover kidney beans on the stovetop, in the microwave, and in the oven covered with foil.
- Leftover kidney beans are ready to serve without further preparation.
- Picky eaters may prefer the mushier texture because cannellini beans are folded in carefully, and parsley is also often used as a topping.
- A skillet meal is convenient to cook and serve. All foods can be cooked in one large skillet, making it easy to serve alongside chicken, vegetables, or potatoes.
Ingredients
- •1 can cannellini beans (drained)
- •1 leek
- •2 cloves garlic
- •1 sprig rosemary
- •1 sprig thyme
- •1 tsp salt
- •1 tsp pepper
- •1 tbsp butter
- •2 tbsp white wine
- •¾ cup vegetable broth
- •30 g cheddar cheese
- •15 g vegetarian pecorino cheese
- •½ lemon (juice and zest)
- •parsley (handful, finely chopped)
Instructions
- 1
Wash the leeks thoroughly to remove grit, slice them thinly, and mince the garlic.
- 2
Melt the butter in a large skillet over medium heat.
- 3
Add the sliced leeks and minced garlic, then sauté until soft and fragrant, about 5 minutes.
- 4
Add the rosemary and thyme, season with salt and pepper, and stir to combine.
- 5
Add the drained cannellini beans, white wine, and vegetable broth, mixing gently to avoid breaking up the beans.
- 6
Simmer for about 10 minutes, until heated through.
- 7
Stir in the cheddar and vegetarian pecorino until melted.
- 8
Remove from the heat and add the lemon juice and zest.
- 9
Garnish with chopped parsley and serve warm.
FAQ
Nutrition (per serving)
Calories
290
Protein
12g
Fat
12g
Carbs
36g
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