Creamy Butter Beans with Leeks
Butter beans and leeks in a garlicky wine and smoked cheese cream sauce - no one will miss the meat in this vegetarian butter bean recipe! Simple, quick and easy too. This works as a side dish or a light meal with toast or baked sweet potatoes.
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
Calories: 423kcal, Carbohydrates: 39g, Protein: 19g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 62mg, Sodium: 1036mg, Potassium: 877mg, Fiber: 11g, Sugar: 7g, Vitamin A: 1667IU, Vitamin C: 6mg, Calcium: 282mg, Iron: 5mg