Butter Beans with Leeks (Printable)

Creamy beans and tender leeks simmered in aromatic broth for a comforting vegetarian dish ready in 35 minutes.

# What You Need:

→ Vegetables

01 - 2 large leeks, cleaned and sliced, white and light green parts only
02 - 2 garlic cloves, minced
03 - 1 small carrot, diced

→ Beans

04 - 2 cans (15 oz each) butter beans, drained and rinsed

→ Liquids

05 - 1 cup vegetable broth
06 - 2 tbsp olive oil or unsalted butter

→ Seasonings

07 - 1 tsp fresh thyme leaves
08 - ½ tsp salt, or to taste
09 - ¼ tsp freshly ground black pepper
10 - Zest of ½ lemon
11 - 2 tbsp chopped fresh parsley, for garnish

# Directions:

01 - Heat the olive oil or butter in a large skillet over medium heat.
02 - Add the sliced leeks and carrot. Sauté for 5–7 minutes, stirring, until the leeks are soft but not browned.
03 - Add the minced garlic and cook for 1 minute until fragrant.
04 - Stir in the butter beans, thyme, salt, and pepper.
05 - Pour in the vegetable broth. Bring to a gentle simmer.
06 - Cover and cook for 10 minutes, stirring occasionally, until everything is heated through and flavors meld.
07 - Uncover, add the lemon zest, and simmer another 2–3 minutes to thicken slightly.
08 - Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.

# Expert Suggestions:

01 -
  • The creamy beans and meltingly tender leeks create a texture that feels indulgent despite being incredibly simple
  • It comes together in under 40 minutes but tastes like something that simmered all afternoon
02 -
  • Leeks hide dirt between their layers so slice them lengthwise first and swish them in a bowl of cold water
  • Mashing a few beans against the side of the pan creates a natural creaminess without adding any dairy
03 -
  • Cook the leeks slowly over medium heat rather than rushing them over high heat
  • Let the dish rest for 5 minutes off the heat before serving to allow the flavors to settle

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