Butter Beans with Leeks (Printable version)
Creamy butter beans and tender leeks simmered together for a comforting vegetarian meal.
# What You’ll 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 (lima beans), drained and rinsed
→ Liquids
05 - 1 cup vegetable broth
06 - 2 tbsp olive oil
→ Seasonings
07 - 1 tsp fresh thyme leaves
08 - 1/2 tsp salt
09 - 1/4 tsp freshly ground black pepper
10 - Zest of 1/2 lemon
11 - 2 tbsp chopped fresh parsley for garnish
# How to Make It:
01 - Heat the olive oil in a large skillet over medium heat.
02 - Add the sliced leeks and carrot. Sauté for 5-7 minutes, stirring frequently, until the leeks are soft but not browned.
03 - Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
04 - Stir in the butter beans, thyme, salt, and pepper, mixing well to coat everything evenly.
05 - Pour in the vegetable broth and bring to a gentle simmer.
06 - Cover and cook for 10 minutes, stirring occasionally, until everything is heated through and flavors have melded together.
07 - Uncover, add the lemon zest, and simmer for another 2-3 minutes to allow the sauce to thicken slightly.
08 - Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.
# Expert tips:
01 -
- Its the kind of humble dish that surprises you with how satisfying it can be
- The creamy beans and sweet leeks create this incredibly comforting texture
02 -
- Mashing a portion of the beans right in the pan creates a luxurious creamy texture without adding cream
- Leeks can hide dirt between their layers, so slice them lengthwise first and rinse thoroughly
03 -
- If the broth reduces too much, add a splash more rather than letting it get dry
- Dried thyme works in a pinch, but fresh really makes a difference you can taste