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

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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