Creamy Butter Beans with Leeks

Ingredients

• 2 can butter beans (15 oz cans, drained and rinsed)
• 2 leeks (white and light green parts only, cleaned and sliced into rounds)
• 3 clove garlic (minced)
• 1 tbsp fresh rosemary (finely chopped)
• 2 tbsp olive oil
• 0.5 cup vegetable broth
• 0.25 cup heavy cream
• 1 tbsp lemon juice (freshly squeezed)
• salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the sliced leeks to the skillet and sauté for 5-7 minutes until they are soft and translucent, but not browned.

3. 3

   Stir in the minced garlic and chopped rosemary, cooking for about 1 minute until fragrant.

4. 4

   Add the drained butter beans and vegetable broth to the skillet.

5. 5

   Simmer for 5 minutes, allowing the liquid to reduce slightly and the beans to heat through.

6. 6

   Stir in the heavy cream and let it bubble gently for 2-3 minutes until the sauce has thickened and coated the beans.

7. 7

   Remove from heat and stir in the lemon juice.

8. 8

   Season with salt and black pepper to taste before serving.

Notes

Serve with crusty bread or over a bed of wilted spinach for a complete meal. If you want to keep it vegan, substitute the heavy cream with full-fat coconut milk or a splash of pasta water and nutritional yeast.

Nutrition per serving

• appetizer
• main
• vegetarian
• stovetop
• quick-meals
• beans
• gluten-free