Creamy Butter Beans with Leeks & Lemon
A delightful and creamy dish featuring butter beans, leeks, and a hint of lemon.
Equipment
- Large Skillet
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 2 medium leeks white and light green parts only, cleaned and thinly sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme or 1 tablespoon fresh
- 1 teaspoon salt to taste
- 1 teaspoon pepper to taste
- 2 cans (15 oz each) butter beans drained
- 1 cup vegetable broth
- ½ cup canned light coconut milk or unsweetened plant milk/creamer
- 1 tablespoon nutritional yeast
- 1 tablespoon white or chickpea miso paste thinned with water or broth
- 1 unit lemon zest and juice
- fresh chives chopped, for garnish, optional
- red pepper flakes optional
Instructions
Cooking Steps
- Heat olive oil in a large skillet over medium heat.
- Add sliced leeks and sauté for 5 to 7 minutes until softened and slightly caramelized.
- Add minced garlic, thyme, salt, and pepper, and cook for another 30 seconds until fragrant.
- Pour in the vegetable broth and coconut milk and bring to a low simmer.
- Add the drained butter beans and gently stir to combine with the leeks. Reduce heat to medium-low and simmer for about 5 minutes to allow the flavors to meld.
- Add the nutritional yeast and miso if using. Stir gently to combine.
- Stir in lemon zest and lemon juice. Season with more salt and black pepper to taste.
- If desired, garnish with chives and red pepper flakes. Serve warm with crusty bread, over rice, or with a simple green salad.
Notes
Store in an airtight container in the refrigerator for up to 4 days. This dish freezes well for up to 3 months. Consider freezing in individual portions for easy single-serving meals.
Nutrition
Serving: 1servingCalories: 220kcalCarbohydrates: 34gProtein: 9gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 300mgPotassium: 600mgFiber: 8gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg
Tried this recipe?Let us know how it was!