Creamy Butter Beans with Leeks for Cozy Comfort Food Bliss

This recipe for Butter Beans with Leeks is a warming vegetarian dish that is quick to prepare, featuring aromatic herbs and creamy cheese.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner

Cuisine: Comfort Food, Vegetarian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

Butter Beans Dish

15 oz Butter Beans Canned or cooked dried beans
2 pieces Leeks Clean thoroughly to remove dirt
3 cloves Garlic Minced
1 tsp Thyme Fresh preferred
1 tsp Rosemary Fresh preferred
½ cup Dry White Wine Substitution: extra broth for non-alcoholic
1 cup Vegetable Stock Low-sodium recommended
1 cup Cheddar Cheese Shredded, sharp preferred
¼ cup Pecorino Cheese Grated
1 pieces Lemon Juice and Zest Adjust to taste
1 cup Fresh Parsley For garnish

Equipment

Medium Saucepan

Method

Step‑by‑Step Instructions

Melt 2 tablespoons of butter over low heat. Add 2 sliced leeks and 3 minced garlic cloves. Stir in 1 teaspoon each of fresh thyme and rosemary. Cook for 8-10 minutes until leeks are soft.
Pour in ½ cup of dry white wine, scraping the bottom to release bits. Simmer for 2 minutes to reduce.
Add 15 ounces of drained butter beans and 1 cup of vegetable stock. Season with salt and pepper. Bring to a gentle simmer for 5 minutes.
Stir in 1 cup of shredded cheddar cheese until melted and creamy, about 8-10 minutes.
Stir in the zest and juice of 1 lemon and ¼ cup of grated pecorino cheese. Garnish with chopped parsley and serve warm.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 400mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Can freeze for 1-2 months.

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