Creamy Butter Beans with Leeks & Lemon

This simple, affordable dish combines creamy butter beans with leeks and lemon for a comforting and fresh meal. It's ready in less than 30 minutes, uses just 10 ingredients, and is filled with satisfying plant-based protein!

Course Appetizer, dinner, lunch

Cuisine American, Gluten-Free, Healthy, Italian, Mediterranean, Vegan

Keyword comfort food, healthy, quick, vegan

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 300kcal

Author Rachel Conners

Ingredients

2 tablespoons olive oil
2 medium leeks white and light green parts only, cleaned and thinly sliced
3 garlic cloves minced
1 teaspoon dried thyme or 1 tablespoon fresh
Salt and pepper to taste (I recommend about 1 teaspoon salt)
2 cans 15 oz each butter beans, drained, you can also use any other white bean you like
1 cup vegetable broth
1/2 cup canned light coconut milk or unsweetened plant milk/creamer regular milk or cream is fine as well if you're ok with dairy
1 tablespoon nutritional yeast
1 tabespoon white or chickpea miso paste thinned with water or broth
Zest and juice of 1 lemon
Fresh chives chopped, for garnish, optional
Red pepper flakes optional

Instructions

Heat olive oil in a large skillet over medium heat.
2 tablespoons olive oil
Add sliced leeks and sauté for 5 to 7 minutes until softened and slightly caramelized.
2 medium leeks
Add minced garlic, thyme, salt, and pepper, and cook for another 30 seconds until fragrant.
3 garlic cloves, 1 teaspoon dried thyme, Salt and pepper
Pour in the vegetable broth and coconut milk and bring to a low simmer.
1 cup vegetable broth, 1/2 cup canned light coconut milk or unsweetened plant milk/creamer
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.
2 cans
Add the nutritional yeast and miso if using. Stir gently to combine.
1 tablespoon nutritional yeast, 1 tabespoon white or chickpea miso paste
Stir in lemon zest and lemon juice. Season with more salt and black pepper to taste.
Zest and juice of 1 lemon
If desired, garnish with chives and red pepper flakes. Serve warm with crusty bread, over rice, or with a simple green salad. Enjoy!
Fresh chives, Red pepper flakes

Notes

Storage tips & tricks

Store in an airtight container in the refrigerator for up to 4 days.
This dish freezes well for up to 3 months. It's best to store in freezer-safe containers or heavy-duty freezer bags. Leave about 1/2 inch of headspace in containers as the contents will expand when frozen.
Consider freezing in individual portions for easy single-serving meals. Be sure to label with date and contents!

Reheating Instructions

From refrigerated: Reheat gently in a saucepan over medium-low heat, adding a splash of liquid if needed. Alternatively, microwave in 30-second intervals, stirring between each.
From frozen: Thaw overnight in the refrigerator, then reheat as above. You can also reheat from frozen in the microwave using the defrost setting first, then regular heat in intervals until warmed through.
Flavor refresh: After reheating, add a fresh squeeze of lemon juice and a sprinkle of fresh herbs to brighten the flavors.

Nutrition