Butter Beans with Leeks
A warm, savory bean dish prepared with tender leeks, garlic, herbs, white wine, vegetable broth, and melted cheese. Finished with lemon, parsley, and vegetarian pecorino, it delivers a creamy texture with bright, fresh flavor.
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Ingredients
For the Butter Beans
- 1 leek using only the pale white and tender light green sections, sliced into fine rounds
- 1 teaspoon salt
- 30 g sharp cheddar grated finely
- 1 can cannellini beans thoroughly rinsed and drained
- 2 tablespoons dry white wine such as Sauvignon Blanc
- 1 sprig fresh thyme
- 1 tablespoon unsalted butter such as Kerrygold
- 2 fresh garlic cloves minced
- 3/4 cup vegetable broth
- 1 teaspoon black pepper
- 1 sprig fresh rosemary
For Finishing
- 15 g vegetarian pecorino freshly grated
- Juice and zest from 1/2 lemon
- 1 generous handful fresh parsley finely chopped
Instructions
- Place the butter in a saucepan and melt it gently over low heat, taking care not to let it brown.
- Add the sliced leek, minced garlic, thyme sprig, and rosemary to the pan. Cook slowly for 8 to 10 minutes, stirring occasionally, until the leeks become soft, aromatic, and delicate in texture without taking on color.
- Pour in the white wine and allow it to simmer for a couple of minutes, loosening the flavorful bits from the base of the pan and deepening the overall taste.
- Add the rinsed cannellini beans, vegetable broth, salt, and black pepper. Stir well to combine the ingredients evenly.
- Fold in the grated cheddar and let it melt into the mixture, creating a creamy, cohesive sauce. Continue cooking for another 8 to 10 minutes, until the beans are fully warmed through and the flavors have blended.
- Finish the dish by grating the vegetarian pecorino over the beans. Add the lemon juice and zest, then adjust the seasoning as needed.
- Sprinkle the chopped parsley over the top just before serving for freshness and color.
- Serve immediately with crisp slices of bread alongside, allowing the bread to complement the rich, cheesy sauce.
Notes
Keep the heat low while cooking the leeks so they soften gently rather than brown.
A dry white wine works best because it adds depth without making the dish overly sweet.