Description
A delightful recipe showcasing creamy butter beans paired with leeks and garlic, creating a nutritious and satisfying dish.
Ingredients
Scale
- 1 can (15 oz) butter beans, rinsed and drained (or 1 cup dried butter beans soaked overnight)
- 2 leeks, sliced
- 3 cloves garlic, minced
- 2 cups vegetable broth (low-sodium)
- 2 tablespoons olive oil
- 2 tablespoons fresh thyme or rosemary, chopped
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Butter Beans: If using dried butter beans, soak them overnight in cold water, then cook according to package instructions until tender. Canned butter beans can be rinsed and drained for a quick-start option.
- Sauté the Leeks: In a large skillet, heat olive oil over medium heat. Add the chopped leeks and sauté until soft and translucent, about 5-7 minutes.
- Add Garlic: Stir in minced garlic and cook for another minute, being careful not to burn it.
- Introduce the Broth: Pour in the vegetable broth and add the prepared butter beans. Stir gently to combine and bring the mixture to a simmer.
- Season and Simmer: Add fresh herbs, salt, and pepper to taste, and allow to simmer for about 15 minutes.
- Finish with Lemon Juice: Stir in lemon juice and remove from heat.
- Serve and Enjoy: Ladle into bowls, garnish with extra herbs if desired, and serve hot.
Notes
Pair with crusty whole-grain bread or serve over quinoa for a complete meal.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: butter beans, leeks, vegetarian recipe, healthy cooking, legumes
