Description
This flavorful butter beans with leeks recipe combines creamy cannellini beans with aromatic leeks, fresh herbs, and a rich blend of cheeses. A splash of white wine and a squeeze of lemon brighten the dish, making it a comforting yet vibrant vegetarian main course perfect for a cozy dinner.
Ingredients
Scale
For the butter beans:
- 1 tsp black pepper
- 2 garlic cloves (freshly minced)
- 2 tbsp white wine (dry, e.g., Sauvignon Blanc)
- 1 leek (white and light green parts only, thinly sliced)
- 1 tbsp unsalted butter (Kerrygold preferred)
- 30g sharp cheddar cheese (finely grated)
- 1 sprig rosemary
- 1 sprig thyme
- 1 can cannellini beans (drained and rinsed)
- 3/4 cup vegetable broth
- 1 tsp salt
For finishing:
- Juice and zest of 1/2 lemon
- 1 handful fresh parsley (finely chopped)
- 15g vegetarian pecorino cheese (freshly grated)
Instructions
- Sauté the Aromatics: Melt the butter in a saucepan over low heat to avoid burning. Add the thinly sliced leeks, minced garlic, sprig of thyme, and diced rosemary. Cook gently for 8 to 10 minutes until the leeks are soft and aromatic without browning.
- Deglaze with Wine: Pour in the white wine and let it simmer for 2 minutes to deglaze the pan and deepen the flavors.
- Combine Beans and Stock: Stir in the drained cannellini beans, vegetable broth, salt, and black pepper. Add the grated cheddar cheese and cook everything together for another 8 to 10 minutes until heated through and the cheese has melted smoothly.
- Finish with Pecorino and Seasonings: Remove the herb sprigs. Grate the vegetarian pecorino cheese over the mixture, then add lemon juice and zest to brighten the dish. Stir in the chopped fresh parsley and adjust seasoning as needed.
- Serve and Enjoy: Serve immediately with slices of crispy bread on the side to soak up the creamy, cheesy sauce. Enjoy your hearty and flavorful butter beans with leeks.
Notes
- Use a dry white wine such as Sauvignon Blanc for best flavor; you can substitute with white grape juice and a splash of vinegar for a non-alcoholic version.
- Make sure to cook the leeks gently over low heat to avoid browning, which can alter the delicate flavor.
- Vegetarian pecorino cheese can be substituted with Parmesan if vegetarian version is not required.
- To make this dish vegan, substitute butter with olive oil and use vegan cheese alternatives.
- Serve with crusty bread or as a side dish alongside a green salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 25 mg
