Description
A delicious and creamy butter beans recipe cooked with sautéed leeks, fresh herbs, white wine, and melted cheeses, finished with a bright lemon zest and fresh parsley for an aromatic and hearty meal perfect for pairing with crispy bread.
Ingredients
Scale
Butter Beans
- 1 tsp black pepper
- 2 garlic cloves (freshly minced)
- 2 tbsp white wine (dry like Sauvignon Blanc)
- 1 leek (white and light green parts only, thinly sliced)
- 1 tbsp butter (unsalted, e.g., Kerrygold)
- 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
Finishing
- Juice and zest of 1/2 lemon
- 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 melted, add thinly sliced leeks, minced garlic, sprigs of thyme and diced rosemary. Cook gently for 8 to 10 minutes until the leeks are soft and fragrant, making sure the heat stays low to avoid browning.
- Deglaze with Wine: Pour in the white wine and cook for 2 minutes, allowing it to reduce slightly and enhance the pan’s flavors by deglazing.
- Combine Beans and Stock: Add the drained cannellini beans, vegetable broth, salt, and black pepper. Stir in the grated sharp cheddar cheese and cook the mixture for another 8 to 10 minutes until the cheese melts and the dish is heated through and well combined.
- Finish with Pecorino and Seasonings: Sprinkle freshly grated vegetarian pecorino cheese over the top. Add lemon juice and zest to brighten the dish, then sprinkle chopped fresh parsley for color and freshness. Adjust seasoning to taste.
- Serve and Enjoy: Serve immediately, ideally with slices of crispy bread to complement the creamy and cheesy butter beans. Enjoy this flavorful and hearty meal.
Notes
- Use dry white wine like Sauvignon Blanc for the best flavor.
- Keep heat low when sautéing leeks to prevent burning and ensure softness.
- Vegetarian pecorino can be substituted with parmesan if unavailable.
- Rinsing canned beans reduces excess sodium and improves texture.
- Serve with crusty bread to soak up the creamy sauce.
- Can be made gluten free by ensuring the bread served on the side is gluten free.
- To make vegan, substitute butter with plant-based margarine and use vegan cheeses.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 25 mg
