Butter Beans with Leeks Recipe | Creamy Plant-Based Dish with Garlic, Herbs & Olive Oil

Creamy butter beans with sautéed leeks and herbs served in a rustic bowl with crusty bread.
Butter Beans with Leeks—tender beans and sweet leeks simmered to perfection for a cozy, plant-based dish.
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Why Butter Beans with Leeks Deserves a Spot on Your Table

Butter beans with leeks is the kind of dish that wraps you in warmth. Creamy, comforting, and entirely plant-based, it’s a celebration of simple ingredients elevated by thoughtful cooking. Drawing inspiration from both Mediterranean and British kitchens, this recipe blends the sunny brightness of lemon zest and olive oil with the mellow sweetness of slow-cooked leeks. It’s versatile enough for weeknight dinners, ideal for meal prep, and elegant enough to serve as a side at a dinner party. Whether you’re vegan, vegetarian, or just looking to add more plant-forward meals to your rotation, this dish delivers satisfaction without fuss. Pair it with crusty bread or spoon it over grains for a nourishing bowl that feels both rustic and refined.

Ingredient Overview

  • Butter beans (lima beans): Use canned for convenience or dried for a deeper flavor. If using canned, rinse thoroughly to reduce sodium.
  • Leeks: Clean well to remove grit, then slice thinly for even cooking.
  • Garlic & Lemon Zest: These add aromatic depth and brightness.
  • Olive Oil: A good-quality oil enhances the dish’s richness.
  • Optional Add-ins:
    • A splash of white wine for acidity
    • Smoked cheese for depth
    • Fresh herbs like thyme or parsley for freshness
  • Cream or Vegan Alternatives: Traditional cream adds silkiness, while oat or cashew cream keeps it dairy-free.

Tip: Canned butter beans save time, but rinsing is key to avoid a salty finish.

Step-by-Step Cooking Instructions

  1. Prep the leeks: Slice them thin and rinse thoroughly.
  2. Sauté: In a large pan, heat olive oil over medium-low. Add leeks and cook slowly for 10–15 minutes until soft and sweet.
  3. Add aromatics: Stir in minced garlic and lemon zest. Cook for 1–2 minutes until fragrant.
  4. Beans & wine: Add butter beans and a splash of white wine (if using). Stir gently to coat.
  5. Simmer: Pour in cream or plant-based milk. Let simmer for 5–10 minutes until everything is warmed through and slightly thickened.
  6. Season: Add salt, pepper, and fresh herbs to taste.
  7. Serve: Spoon into bowls and enjoy with crusty bread or over grains like rice or quinoa.

Tip: Don’t rush the leeks — slow cooking unlocks their natural sweetness and makes the dish shine.

Recipe Variations

  • Vegan Version: Swap dairy cream for oat or cashew cream.
  • Add Greens: Stir in spinach, kale, or chard for extra nutrition.
  • Mediterranean Twist: Mix in olives, sun-dried tomatoes, and a pinch of oregano.
  • Smoky Flavor: Add smoked paprika or top with smoked cheese for a deeper, savory note.

Serving Suggestions

  • Serve as a main dish over rice, quinoa, or farro.
  • Pair as a side with grilled meats or roasted vegetables.
  • Top with toasted nuts or seeds for crunch and added protein.

Storage and Reheating Tips

  • Store in an airtight container in the fridge for 3–4 days.
  • Reheat gently on the stovetop with a splash of water to loosen the sauce.
  • Freezes well if made without dairy — perfect for batch cooking.

Nutritional Benefits of Butter Beans and Leeks

Creamy butter beans with sautéed leeks and herbs served in a rustic bowl with crusty bread.

Butter Beans with Leeks Recipe | Creamy Plant-Based Dish with Garlic, Herbs & Olive Oil

These Delicious Butter Beans with Leeks are a wholesome, comforting dish that’s both rustic and refined. Tender butter beans are simmered with sautéed leeks, garlic, and herbs in a light broth or olive oil base, creating a creamy texture and deeply savory flavor. Perfect as a vegetarian main or hearty side, this dish pairs beautifully with crusty bread or a fresh green salad. Naturally gluten-free and protein-rich, it’s ideal for cozy dinners, meal prep, or elegant plant-based entertaining.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish, Side Dish
Cuisine British, Mediterranean, Vegan, Vegetarian
Servings 4
Calories 320 kcal

Equipment

  • Large sauté pan or skillet
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring Cups and Spoons

Ingredients
  

  • 2 tbsp olive oil
  • 2 large leeks, cleaned and thinly sliced
  • 2 garlic cloves, minced
  • Zest of 1 lemon
  • 2 cans butter beans (or 3 cups cooked dried beans), rinsed
  • ½ cup white wine (optional)
  • ¾ cup cream or plant-based alternative (oat, cashew, coconut)
  • Salt and pepper to taste
  • 1 tbsp fresh thyme or parsley (optional)
  • Optional toppings: smoked cheese, toasted nuts, sun-dried tomatoes

Instructions
 

  • Sauté leeks: Heat olive oil in a large pan over medium-low. Add sliced leeks and cook slowly for 10–15 minutes until soft and sweet.
  • Add aromatics: Stir in garlic and lemon zest. Cook for 1–2 minutes until fragrant.
  • Add beans and wine: Add butter beans and white wine (if using). Stir gently to coat.
  • Simmer: Pour in cream or plant-based milk. Simmer for 5–10 minutes until warmed through and slightly thickened.
  • Season: Add salt, pepper, and herbs to taste.
  • Serve: Spoon into bowls and serve warm with crusty bread or over grains.

Notes

  • For a vegan version, use oat or cashew cream.
  • Add greens like spinach or kale for extra nutrition.
  • Mediterranean twist: add olives, sun-dried tomatoes, and oregano.
  • Smoky version: stir in smoked paprika or top with smoked cheese.
  • Keeps well in the fridge for 3–4 days. Reheat gently with a splash of water.
  • Freezes well if made without dairy.
Keyword Butter beans, Comfort Food, creamy vegan, Dairy-Free, easy dinner, leeks, Plant-based