Description
A hearty and flavorful Butter Beans with Leeks recipe that combines fragrant sautéed leeks, cannellini beans, sharp cheddar, and fresh herbs finished with lemon zest and pecorino cheese for a comforting and wholesome dish.
Ingredients
Scale
For the butter beans:
- 1 tsp black pepper
- 2 garlic cloves (freshly minced for best flavor)
- 2 tbsp white wine (use a dry variety like Sauvignon Blanc)
- 1 leek (white and light green parts only, thinly sliced)
- 1 tbsp butter (I like Kerrygold unsalted butter)
- 30g sharp cheddar cheese (finely grated)
- 1 sprig rosemary
- 1 sprig thyme
- 1 can cannellini beans (drained and rinsed well)
- 3/4 cup vegetable broth
- 1 tsp salt
For finishing:
- juice and zest of 1/2 lemon (for brightness)
- 1 handful fresh parsley (finely chopped)
- 15g vegetarian pecorino cheese (freshly grated)
Instructions
- Sauté the Aromatics: Add butter to a saucepan and melt it over low heat to prevent burning. Once the butter has melted, add finely sliced leeks, sliced garlic, a sprig of thyme, and diced rosemary. Cook these aromatics for about 10 minutes until the leeks are soft and fragrant, ensuring the heat remains low to avoid browning.
- Deglaze with Wine: Pour in your choice of white wine, and let it cook for another couple of minutes. This will enhance the flavors by deglazing the pan and adding a depth of flavor to your dish.
- Combine Beans and Stock: Tip in the drained and rinsed cannellini beans, vegetable broth, salt, and black pepper. Stir in the sharp cheddar cheese, allowing it to melt smoothly into the mixture. Cook the combined ingredients for a further 10 minutes until everything is well incorporated and heated through.
- Finish with Pecorino and Seasonings: Grate vegetarian pecorino cheese over the mixture and add extra seasoning to taste. Squeeze in lemon juice and zest to brighten up the flavors, and scatter fresh parsley over the top for color and freshness.
- Serve and Enjoy: Serve the dish immediately with slices of crispy bread on the side. The bread will pair wonderfully with the creamy, cheesy sauce. Enjoy your flavorful and hearty meal!
Notes
- Use low heat when sautéing the leeks and garlic to avoid burning and browning, which can cause bitterness.
- White wine should be a dry variety such as Sauvignon Blanc for the best flavor balance.
- For a richer taste, use unsalted high-quality butter like Kerrygold.
- Vegetarian pecorino cheese is used to keep the dish suitable for vegetarians.
- Serve with crusty bread to soak up the creamy sauce and add texture to the meal.
- If you want to make this dish vegan, substitute the butter and cheeses with vegan alternatives and omit the cheddar and pecorino.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 15 g
- Cholesterol: 25 mg
