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Flavorful Butter Beans with Leeks

Creamy butter beans simmered with sweet leeks, fresh thyme, and aromatic herbs in a savory broth, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cans butter beans drained and rinsed, or 1.5 cups dried beans soaked overnight
  • 2 large leeks white and light green parts only, cleaned and sliced
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 3 cups vegetable broth
  • 4 sprigs fresh thyme
  • 3 cloves garlic minced
  • 1 tsp black pepper freshly ground
  • 1 tsp sea salt or to taste
  • 1 bay leaf
  • 0.5 lemon juiced
  • fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Prepare the leeks by cutting off dark green tops and root ends. Slice in half lengthwise, rinse thoroughly under cold water to remove dirt, pat dry, and slice into quarter-inch half-moons.
  2. Heat a large pot or Dutch oven over medium heat. Add butter and olive oil, swirling to combine as butter melts.
  3. Add sliced leeks to the pot, season with a pinch of salt, and cook slowly for 8-10 minutes, stirring occasionally, until very soft and beginning to turn golden at edges.
  4. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant but not browned.
  5. Pour in vegetable broth and add thyme sprigs and bay leaf. Bring mixture to a gentle simmer.
  6. Add drained butter beans, stir gently to combine, and season with black pepper and salt to taste.
  7. Reduce heat to medium-low and simmer for 15-20 minutes for canned beans (or 45-60 minutes for pre-soaked dried beans) until tender and liquid reduces slightly.
  8. Taste and adjust seasonings. Remove thyme sprigs and bay leaf. Stir in fresh lemon juice.
  9. Ladle into shallow bowls, ensuring each serving has plenty of broth. Garnish with fresh parsley and optional olive oil drizzle. Serve with crusty bread.

Notes

For a creamier texture, mash one-third of the beans before serving. Add baby spinach or arugula in the last few minutes for extra greens. Can substitute chicken broth for vegetable broth. Store leftovers in refrigerator for up to 5 days or freeze for up to 3 months.