This has got to be the most comforting comfort food dish I’ve made in a long time, and it is just perfect for the cooler autumn weather. We double up on the creamy factor with naturally creamy butter beans in a creamy sauce, and it’s just a delight.
Don’t be fooled by how simple this dish looks because while it is beige in color, it is packed with flavor thanks to lots of garlic, wine, herbs and smoked cheese.
Smoked cheese is one of those magic ingredients that can add the “something missing” back into vegetarian dishes which usually have meat in them, thanks to the hit of smoky umami flavor and fat. It worked in my potato soup recipe to replace bacon, and it works well in this recipe to replace the ham that Southern US style butter bean recipes would call for.
Feel free to add extra veggies here (carrots, zucchini, spinach?) and adapt the seasonings to your own tastes. It’s a robust and saucy recipe that can handle some curveballs.
Ingredient Notes & Substitutions
- Butter beans: The large white kind! You can either use two cans or one jar. Two cans worth will be a little more than one jar but the recipe will work with either amount.
- Leeks: I love leeks in this recipe and they have a nice bulk to them, but if it’s not the season, feel free to use a large onion and just get it nicely cooked down and almost caramelized in Step 1.
- A splash of white wine adds a great flavor, but if you aren’t feeling like opening a bottle of wine for this recipe, feel free to leave it out and just add the juice of half of a lemon at the end, just before serving.
- Smoked cheese adds the best flavor. In the UK smoked cheddar is pretty accessible, in the US smoked gouda might be easier to find. Either will work. If something smoky isn’t accessible, normal cheddar (as strong/sharp as you can get) or any strongly flavored cheese will be fine.
- Feel free to add extra veggies! Saute a little carrot or zucchini with the leeks, or mix some spinach in just before serving.
Make a Meal of It
- The easiest way to serve this is scooped over sourdough toast.
- My favorite way, if you have a little extra time, is over baked sweet potato halves.
- Baked white potatoes would be great too!
- I would love to try it with roasted portobello mushrooms.
More Simple White Bean Dishes
Creamy Butter Beans with Leeks
Ingredients
- 2.5-3 cups butter beans, drained – this would typically be 2 cans or one jar's worth of beans
- 2 leeks, sliced, rinsed and patted dry
- 3 Tbsp white wine
- 3 cloves garlic
- ½ tsp dried thyme
- ½ tsp dried tarragon
- ¼ tsp smoked paprika
- 1 tsp dried sage
- 1 cup (240 ml) vegetable stock
- ½ cup (120 ml) double (heavy) cream
- 1 tsp dijon mustard
- 1 cup (120 g) smoked cheddar or gouda, grated
- salt and pepper, to taste
Instructions
- Heat a couple spoonfuls of olive oil in a saute pan / deep frying pan over a medium heat. Add the leeks first and saute until soft.2 leeks
- Once the leeks are soft, add the garlic and dried herbs, and saute for a few moments just until the scent hits the air.3 cloves garlic, 1/2 tsp dried thyme, 1/2 tsp dried tarragon, 1/4 tsp smoked paprika, 1 tsp dried sage
- Add the white wine. It will quickly bubble up and reduce. Move on quickly, once the harsh alcohol smell dies down.3 Tbsp white wine
- Add the butter beans, vegetable stock, cream and dijon mustard. Add salt and pepper to taste. Bring to a gentle simmer and cook, covered, for about 5 minutes until it's heated through.2.5-3 cups butter beans, 1 cup vegetable stock, 1/2 cup double (heavy) cream, 1 tsp dijon mustard, salt and pepper
- Add the cheese and stir over a low heat, until the cheese is melted and the sauce is warmed through.1 cup smoked cheddar or gouda
