Creamy Butter Beans with Leeks
A vegetarian delight with butter beans and leeks in a garlicky wine and smoked cheese cream sauce.
Equipment
- saute pan
- deep frying pan
Ingredients
Beans and Vegetables
- 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
Liquids and Condiments
- 3 tablespoon white wine
- 1 cup vegetable stock (240 ml)
- ½ cup double (heavy) cream (120 ml)
- 1 teaspoon dijon mustard
Herbs and Spices
- 3 cloves garlic
- ½ teaspoon dried thyme
- ½ teaspoon dried tarragon
- ¼ teaspoon smoked paprika
- 1 teaspoon dried sage
- salt to taste
- pepper to taste
Cheese
- 1 cup smoked cheddar or gouda grated (120 g)
Instructions
Cooking 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.
- Once the leeks are soft, add the garlic and dried herbs, and saute for a few moments just until the scent hits the air.
- Add the white wine. It will quickly bubble up and reduce. Move on quickly, once the harsh alcohol smell dies down.
- 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.
- Add the cheese and stir over a low heat, until the cheese is melted and the sauce is warmed through.
Notes
This recipe is simple, quick, and perfect as a side dish or a light meal with toast or baked sweet potatoes.
Nutrition
Serving: 1servingCalories: 423kcalCarbohydrates: 39gProtein: 19gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 62mgSodium: 1036mgPotassium: 877mgFiber: 11gSugar: 7gVitamin A: 1667IUVitamin C: 6mgCalcium: 282mgIron: 5mg
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