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.
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.