A hearty vegetarian dish that turns humble pantry staples into something special, this recipe features tender butter beans simmered with aromatic leeks, white wine, sharp cheddar, and a medley of fresh herbs. Finished with bright lemon and fresh parsley, it’s cozy, flavorful, and surprisingly easy to make. I like serving it as a comforting main with crusty bread or as a robust side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tbsp butter
1 leek, white and light green parts only, thinly sliced and well‑washed
2 garlic cloves, minced
1 sprig fresh rosemary
1 sprig fresh thyme
1 can cannellini beans, drained and rinsed (about 15 oz / 425 g)
3/4 cup vegetable broth
2 tbsp dry white wine
30 g sharp cheddar cheese, finely grated
Juice and zest of 1/2 lemon
1 handful fresh parsley, chopped
1 tsp salt
1 tsp black pepper
Directions
I start by melting the butter in a large skillet over medium-low heat.
I add the leeks, garlic, rosemary, and thyme, then cook them gently for about 8–10 minutes, stirring occasionally until the leeks are soft and aromatic.
I pour in the white wine and let it simmer for a couple of minutes so the alcohol cooks off and the flavor concentrates.
Then, I stir in the beans and vegetable broth, letting everything simmer for another 8–10 minutes until it’s all warm and gently bubbling.
I sprinkle in the cheddar and stir until it starts to melt into the mixture.
I remove the rosemary and thyme sprigs, then finish the dish with lemon zest, lemon juice, salt, and black pepper.
Lastly, I scatter the fresh parsley over the top before serving it warm.
Servings and timing
This recipe makes 4 generous servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: ~520 kcal per serving
Variations
I sometimes swap the cheddar for grated Parmesan for a nuttier flavor.
For extra richness, I stir in a splash of cream or a knob of cream cheese at the end.
I’ve made this with navy beans and even chickpeas — it still turns out delicious.
To make it vegan, I use olive oil instead of butter and leave out the cheese or use a dairy-free alternative.
I love serving it over mashed potatoes or polenta for an ultra-comforting meal.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently in a saucepan over low heat, adding a splash of broth or water if it looks too thick. It also reheats well in the microwave — I just stir it halfway through to heat evenly. I don’t recommend freezing this dish because the texture of the beans and leeks can suffer.
FAQs
How can I make this dish vegan?
I simply swap the butter for olive oil and either skip the cheese or use a plant-based version. The herbs and lemon still give it plenty of flavor.
What’s the best type of wine to use?
I go for a dry white wine like Sauvignon Blanc or Pinot Grigio — nothing too sweet. Just a splash helps lift the flavors without overpowering them.
Can I use dried beans instead of canned?
Yes, but I make sure to soak and cook them ahead of time. Canned beans make this dish quick and easy, but cooked-from-scratch beans work just as well.
What can I serve this with?
I love it with toasted sourdough, over rice, or spooned onto a baked potato. It’s also great alongside roasted veggies or a simple salad.
Is this recipe freezer-friendly?
I don’t recommend freezing it — the beans can get a bit mushy and the leeks can lose their texture. It’s best enjoyed fresh or within a few days.
Conclusion
This savory butter bean dish is one of my go-to recipes when I want something hearty, comforting, and packed with flavor — without spending hours in the kitchen. Whether I serve it as a main or a side, it never disappoints. The blend of herbs, wine, lemon, and cheese transforms basic ingredients into something really special. I always keep a can of beans and a leek on hand, just in case.
📖 Recipe:
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Savory Butter Beans with Leeks & Herbs
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy and hearty vegetarian dish featuring butter beans simmered with leeks, white wine, sharp cheddar, and fresh herbs. Brightened with lemon and parsley, it’s perfect as a main or a flavorful side.
Ingredients
1 tbsp butter
1 leek, white and light green parts only, thinly sliced and well-washed
2 garlic cloves, minced
1 sprig fresh rosemary
1 sprig fresh thyme
1 can cannellini beans, drained and rinsed (about 15 oz / 425 g)
3/4 cup vegetable broth
2 tbsp dry white wine
30 g sharp cheddar cheese, finely grated
Juice and zest of 1/2 lemon
1 handful fresh parsley, chopped
1 tsp salt
1 tsp black pepper
Instructions
- Melt the butter in a large skillet over medium-low heat.
- Add the leeks, garlic, rosemary, and thyme. Cook gently for 8–10 minutes, stirring occasionally, until leeks are soft and fragrant.
- Pour in the white wine and simmer for 2–3 minutes to cook off the alcohol.
- Stir in the cannellini beans and vegetable broth. Simmer for another 8–10 minutes until heated through and gently bubbling.
- Stir in the grated cheddar cheese until it melts into the mixture.
- Remove the rosemary and thyme sprigs.
- Add lemon zest, lemon juice, salt, and black pepper. Stir to combine.
- Scatter fresh parsley on top and serve warm.
Notes
Swap cheddar with Parmesan for a nuttier flavor.
Add a splash of cream or cream cheese for extra richness.
Use navy beans or chickpeas as alternatives to cannellini beans.
To make vegan, use olive oil instead of butter and skip or replace the cheese with a plant-based alternative.
Delicious served over mashed potatoes, polenta, or with crusty bread.
Store leftovers in the fridge for up to 3 days; reheat gently on stovetop or in microwave with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 30mg
