Butter Beans with Leeks (Printable version)
Creamy butter beans and tender leeks simmered with herbs for a comforting vegetarian meal.
# 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 (lima 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 (or ½ tsp dried thyme)
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)
# How To:
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 Advice:
01 -
- It transforms humble pantry staples into something that tastes like it came from a cozy restaurant
- The combination of sweet leeks and creamy beans is pure comfort food magic
02 -
- Cleaning leeks properly is nonnegotiable, slice them lengthwise first then rinse between every layer
- Mashing a few beans against the side of the pan creates a naturally creamy sauce without any cream
03 -
- Pat the leeks completely dry after cleaning to prevent them from steaming instead of sautéing
- Room temperature broth helps everything come together faster than cold from the fridge