There’s a special kind of magic in a dish that delivers immense, comforting flavor with minimal effort. This Butter Beans with Leeks recipe is the epitome of that magic. It’s a simple, elegant dish that transforms humble ingredients into a creamy, savory meal that feels both rustic and refined. If you’re searching for a recipe that can be a hearty side dish or a satisfying vegetarian main, you’ve found it. This one-pan wonder is ready in about 30 minutes and is destined to become a staple in your kitchen rotation.
We’ll walk you through how to build layers of flavor, from perfectly sweating the leeks to creating a luscious sauce that coats every single bean. Get ready to fall in love with the simple perfection of Butter Beans with Leeks.
Why This Butter Beans with Leeks Recipe is a Must-Try
In a world of complicated recipes, this one stands out for its beautiful simplicity and incredible depth of flavor. It’s the kind of meal that wraps you in a warm hug on a chilly evening.
- One-Pan Simplicity: Everything comes together in a single skillet or Dutch oven. That means less time washing dishes and more time enjoying your delicious creation.
- Incredibly Flavorful: Leeks provide a sweet, mild onion flavor that pairs perfectly with garlic and herbs. A splash of white wine and lemon juice brightens everything up, creating a sauce you’ll want to soak up with crusty bread.
- Versatile and Adaptable: This dish is fantastic on its own with a sprinkle of Parmesan, but it also serves as a perfect side dish. It pairs beautifully with roasted chicken, fish, or even a hearty steak like in this Classic Pot Roast recipe.
- Quick and Easy: From start to finish, you can have this meal on the table in about 30 minutes, making it ideal for a busy weeknight.
The Simple Ingredients You’ll Need
The beauty of this Butter Beans with Leeks recipe lies in its short and accessible ingredient list. You don’t need anything fancy to create this spectacular dish.
For the Beans and Leeks:
- Olive Oil & Butter: A combination of extra virgin olive oil and unsalted butter provides the perfect base for sautéeing, adding richness and flavor.
- Leeks: The star of the show! We’ll use the white and light green parts, which become incredibly sweet and tender when cooked.
- Garlic: Freshly minced garlic is essential for a robust, aromatic flavor.
- Fresh Thyme: A few sprigs of thyme add a woody, earthy note that complements the leeks and beans perfectly.
- Dry White Wine: A splash of something like a Sauvignon Blanc or Pinot Grigio helps deglaze the pan and adds a crucial layer of acidity. You can easily substitute with more broth.
- Canned Butter Beans: For convenience, we’re using canned beans. Be sure to rinse and drain them well.
- Vegetable Broth: This creates the base of our creamy sauce. Use a low-sodium version to better control the seasoning.
- Fresh Parsley & Lemon Juice: These are added at the end to bring a burst of freshness and brightness that lifts the entire dish.
- Salt & Black Pepper: To taste.
How to Make Butter Beans with Leeks (Step-by-Step)
Follow these simple steps to achieve perfectly creamy and flavorful results every time. The key is to build flavor gradually, allowing the leeks to soften and sweeten without browning too quickly.
Step 1: Prep and Sauté the Aromatics
First, heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Once the butter is melted, add the sliced leeks. Season them with a pinch of salt and pepper to help draw out their moisture. Cook, stirring occasionally, for about 8-10 minutes, until the leeks are very soft and wilted but not browned. Add the minced garlic and fresh thyme sprigs and cook for another minute until fragrant.
Step 2: Deglaze and Simmer
Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the wine bubble and reduce by about half. This step cooks off the alcohol and concentrates the flavor. Next, add the rinsed and drained butter beans and the vegetable broth. Bring the mixture to a gentle simmer.
Step 3: Finishing Touches
Continue to simmer for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly. Some of the beans will break down a bit, which contributes to the creamy texture. Remove the pan from the heat. Take out the thyme sprigs. Stir in the freshly chopped parsley and a generous squeeze of fresh lemon juice. Taste and adjust the seasoning with more salt and pepper if needed before serving.
Tips for the Best Creamy Butter Beans
Want to elevate your Butter Beans with Leeks? Here are a few expert tips to ensure success.
- Clean Your Leeks Thoroughly: Leeks are notorious for hiding dirt and grit between their layers. The best way to clean them is to slice them first, then place the slices in a bowl of cold water. Swish them around to dislodge any dirt, then lift them out with a slotted spoon.
- Don’t Rush the Leeks: The goal is to sweat the leeks, not fry them. Cooking them slowly over medium heat allows them to release their sugars and develop a deep, sweet flavor without becoming bitter.
- Mash a Few Beans: For an extra creamy texture, gently mash a few of the butter beans against the side of the pan with the back of your spoon during the last few minutes of simmering.
Delicious Variations to Try
While this recipe is fantastic as is, it’s also a great canvas for experimentation. If you’re looking for another comforting one-pan meal, you might also love this creamy chicken and sausage pasta.
- Add Some Spice: A pinch of red pepper flakes along with the garlic will add a gentle warmth.
- Make it Meaty: Stir in some crispy, crumbled bacon or pancetta at the end for a salty, savory crunch.
- Boost the Greens: Wilt in a few handfuls of fresh spinach or chopped kale during the last few minutes of cooking for added nutrients.
What to Serve with Butter Beans and Leeks
These creamy beans are incredibly versatile. Serve them as a light vegetarian main with a side of crusty bread for dipping, or as a side dish to a larger meal. They are an excellent accompaniment to roasted chicken, seared salmon, or pork chops. They also pair wonderfully with other comforting dishes like a cozy loaded potato soup.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld and are often even better the next day. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce if needed. I do not recommend freezing this dish, as it can alter the texture of the beans.
Frequently Asked Questions about Butter Beans with Leeks
Yes, butter beans are mature lima beans. They have a creamy texture and a rich, buttery flavor when cooked, which is where they get their name. You can use any large lima beans for this recipe.
Yes, it’s very easy to make this recipe vegan. Simply substitute the unsalted butter with a vegan butter alternative or use an additional tablespoon of olive oil. The rest of the ingredients are naturally vegan.
Yes, absolutely! This recipe is designed for convenience and calls for canned butter beans. Just be sure to rinse and drain them well before using to remove any excess sodium and starchy liquid from the can.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the beans in a saucepan over low heat. You may need to add a splash of vegetable broth or water to loosen the sauce as it will thicken upon cooling.
If you prefer to cook without alcohol, you can easily substitute the white wine. Simply use an equal amount of extra vegetable broth (in this case, 1/4 cup) to deglaze the pan. A squeeze of extra lemon juice at the end can also help mimic the acidity.
Leeks can have dirt trapped between their layers. The most effective way to clean them is to slice them first, then place the rings in a bowl of cold water. Swish them around with your hands to dislodge any grit, then lift the leeks out of the water, leaving the dirt at the bottom of the bowl.
More Cozy Recipes to Try
If you enjoyed this simple and flavorful recipe, be sure to explore some of our other reader favorites. For a hearty and comforting meal, you can’t go wrong with our classic Shepherd's Pie Recipe.
Butter Beans with Leeks Recipe
Butter Beans with Leeks: A Creamy, One-Pan Wonder
Ingredients
Equipment
Instructions
- Heat olive oil and butter in a large skillet or Dutch oven over medium heat. Add the sliced leeks, season with salt and pepper, and cook, stirring occasionally, for 8-10 minutes until very soft.
- Add the minced garlic and fresh thyme sprigs and cook for 1 minute more until fragrant.
- Pour in the white wine to deglaze the pan, scraping up any bits from the bottom. Allow it to reduce by half, about 1-2 minutes.
- Add the rinsed butter beans and vegetable broth. Bring to a simmer and cook for 10 minutes, allowing the sauce to thicken slightly. For extra creaminess, mash a few beans with the back of a spoon.
- Remove from heat. Discard the thyme sprigs. Stir in the fresh parsley and lemon juice. Taste and adjust seasoning with salt and pepper as needed before serving.
Notes
Wine Substitute: If you prefer not to use wine, you can simply substitute it with an equal amount of additional vegetable broth.
Share Your Creation!
We are so excited for you to try this Butter Beans with Leeks recipe! It’s a true testament to how simple ingredients can create something truly special. If you make it, please leave a comment below and let us know how you liked it. Don’t forget to save this recipe to your favorite board on Pinterest!
