Go Back
creamy butter beans with leeks in a white ceramic dish, glossy sauce coating tender beans with golden edges and fresh herbs

Creamy Butter Beans with Leeks

A comforting vegetarian dish featuring tender butter beans simmered in a creamy sauce with sweet leeks and fresh herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 2 large leeks white and light green parts only, thinly sliced
  • 3 cloves garlic minced
  • 1 tsp fresh thyme leaves
  • 1/2 tsp smoked paprika
  • 1/4 tsp red pepper flakes
  • 2 15 oz cans butter beans, drained and rinsed
  • 1 cup vegetable broth
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large skillet over medium heat. Add leeks and cook for 5 minutes until softened.
  2. Add garlic, thyme, smoked paprika, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Stir in butter beans and vegetable broth. Bring to a simmer and cook for 5 minutes.
  4. Reduce heat to low and stir in heavy cream. Simmer gently for 5 more minutes until slightly thickened.
  5. Remove from heat and stir in lemon juice and parsley. Season with salt and black pepper to taste.
  6. For a creamier texture, mash about 1/4 of the beans with the back of a spoon before serving.
  7. Serve warm with crusty bread or over rice.

Notes

For a vegan version, substitute coconut milk for heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to maintain creaminess.