Description
A simple recipe for creamy butter beans cooked with leeks and brightened with lemon.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 medium leeks, white and light green parts only, sliced
- 2 cloves garlic, minced
- 2 (15-ounce) cans butter beans, rinsed and drained
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1 tablespoon fresh lemon juice
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced leeks and cook until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the rinsed and drained butter beans and vegetable broth to the skillet. Bring the mixture to a simmer.
- Reduce the heat to low and cook for 5 minutes, allowing the flavors to combine.
- Stir in the heavy cream and lemon juice. Cook for another 2 minutes until the sauce thickens slightly. Do not boil after adding cream.
- Season with salt and pepper to your taste.
- Serve hot, garnished with fresh chopped parsley.
Notes
- For a thicker consistency, mash about one quarter of the beans against the side of the pan before adding the cream.
- Use cannellini beans if butter beans are unavailable.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 12
- Protein: 14
- Cholesterol: 25
Keywords: creamy butter beans, leeks, lemon, vegetarian main dish, simple bean recipe