Name: Flavorful Butter Beans with Leeks Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 can drained cannellini beans; 1 leek, finely sliced; 2 cloves garlic, sliced; 1 sprig rosemary, diced; 1 sprig thyme; Handful of parsley, finely chopped; 1 teaspoon salt; 1 teaspoon pepper; 1 tablespoon butter; 2 tablespoons white wine; 3/4 cup vegetable broth; Juice and zest of half a lemon; 30g cheddar cheese; 15g vegetarian pecorino cheese

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Introduction

This flavorful butter beans dish with leeks is a comforting and hearty meal perfect for any day. It combines creamy beans, aromatic herbs, and melty cheese for a satisfying and delicious experience.

A white pot filled with a thick, creamy soup made of pale yellow and light green pieces of cooked vegetables mixed with whole, soft white beans scattered throughout. The soup is garnished with small sprigs of green herbs and freshly ground black pepper on top. The pot rests on a white marbled surface, next to a white cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can drained cannellini beans
1 leek
2 cloves garlic
1 sprig rosemary
1 sprig thyme
1 teaspoon salt
1 teaspoon pepper
1 tablespoon butter
2 tablespoons white wine
3/4 cup vegetable broth
30g cheddar cheese
15g vegetarian pecorino cheese
Juice and zest of half a lemon
Handful of parsley, finely chopped

Instructions

Step 1: Add butter to a saucepan and melt it over low heat to prevent burning. Once melted, add finely sliced leeks, sliced garlic, a sprig of thyme, and diced rosemary. Cook for 8 to 10 minutes until the leeks are soft and fragrant, keeping the heat low to avoid browning.
Step 2: Pour in the white wine and let it cook for 2 minutes to deglaze the pan and deepen the flavors.
Step 3: Add the drained cannellini beans, vegetable broth, salt, and pepper. Stir in the cheddar cheese and cook for another 8 to 10 minutes until everything is heated through and well combined.
Step 4: Grate the vegetarian pecorino cheese over the mix and adjust seasoning as needed. Add lemon juice and zest, then sprinkle with chopped parsley for freshness.
Step 5: Serve immediately with crispy bread on the side to soak up the creamy sauce. Enjoy your hearty and flavorful meal!

Tips & Variations

Use fresh herbs like thyme and rosemary to enhance the dish’s aroma and flavor.
For a richer taste, try substituting vegetable broth with mushroom broth.
Swap white wine with dry vermouth or skip it for a non-alcoholic version, adding a splash of lemon juice if desired.
Add a pinch of chili flakes for a subtle heat boost.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if the sauce has thickened too much.

How to Serve

A white pot filled with light yellowish soup that has many white beans and small pieces of green and white vegetables floating inside. The soup looks thick with a creamy texture. There are tiny black pepper specks and small green herb leaves sprinkled on top. A shiny metal spoon is lifting some of the soup, showing the beans, soft vegetable pieces, and broth clearly. The scene is set on a white marbled surface with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans?

Yes, butter beans, great northern beans, or even chickpeas can be used as a substitute; just drain and rinse them well before adding.

Is this recipe suitable for vegans?

This recipe contains butter and cheese, but you can easily make it vegan by substituting with plant-based butter and vegan cheeses.