Creamy Butter Beans with Leeks for a Cozy Dinner Delight

Creamy Butter Beans with Leeks is a warm embrace from your kitchen, perfect for a cozy dinner.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Main Dish

2 cans Butter Beans drained and rinsed
2 medium Leeks sliced
2 cloves Garlic minced
1 tsp Thyme fresh or dried
1 tsp Rosemary fresh or dried
1/2 cup White Wine or vegetable broth
1 cup Vegetable Stock

For the Cheesy Finish

1 cup Cheddar Cheese sharp, grated
1/2 cup Pecorino Cheese grated

For Brightness and Seasoning

1 tbsp Lemon Juice freshly squeezed
1 tsp Lemon Zest
Black Pepper to taste

Equipment

Medium Saucepan

Method

Step‑by‑Step Instructions for Butter Beans with Leeks

In a medium saucepan over low heat, gently melt 2 tablespoons of butter until completely melted.
Add sliced leeks, minced garlic, thyme, and rosemary. Cook on medium-low for about 8-10 minutes until leeks are soft.
Pour in 1/2 cup of white wine, scraping the bottom of the pan. Let it simmer for 2-3 minutes.
Add 2 cans of drained butter beans and 1 cup of vegetable stock. Stir to coat the beans.
Sprinkle in 1 cup of sharp cheddar cheese, stirring until melted and creamy.
Grate fresh pecorino cheese on top, then add lemon juice and zest, stirring gently.
Serve warm, garnished with parsley and paired with crispy bread.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. The flavors meld beautifully after a day.

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