Butter Beans with Leeks (Printable View)

Creamy butter beans and tender aromatic leeks simmered together for a hearty vegetarian meal or side.

# What You’ll Need:

→ Vegetables

01 - 2 large leeks, white and light green parts only, cleaned and sliced
02 - 2 garlic cloves, minced
03 - 1 small carrot, diced

→ Beans

04 - 2 cans (15 oz each) butter beans (lima beans), drained and rinsed

→ Liquids

05 - 1 cup vegetable broth
06 - 2 tbsp olive oil or unsalted butter

→ Seasonings

07 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
08 - ½ tsp salt, or to taste
09 - ¼ tsp freshly ground black pepper
10 - Zest of ½ lemon
11 - 2 tbsp chopped fresh parsley for garnish

# Cooking Steps:

01 - Heat the olive oil or butter in a large skillet over medium heat.
02 - Add the sliced leeks and carrot. Sauté for 5–7 minutes, stirring occasionally, until the leeks are soft but not browned.
03 - Add the minced garlic and cook for 1 minute until fragrant.
04 - Stir in the butter beans, thyme, salt, and pepper.
05 - Pour in the vegetable broth and bring to a gentle simmer.
06 - Cover and cook for 10 minutes, stirring occasionally, until everything is heated through and flavors meld.
07 - Uncover, add the lemon zest, and simmer another 2–3 minutes to thicken slightly.
08 - Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.

# Expert Tips:

01 -
  • The creamy beans melt into the tender leeks for pure comfort in a bowl
  • It comes together in under 40 minutes with ingredients I almost always have
  • Leftovers taste even better the next day for effortless lunches
02 -
  • Leeks hide dirt between their layers, slice them lengthwise and rinse under cold water before cooking
  • Mashing a few beans against the side of the pan creates a velvety sauce without any cream
  • The lemon zest is essential, do not skip it or the dish will taste flat
03 -
  • Take your time softening the leeks, rushing this step is the biggest mistake
  • Room temperature broth prevents the beans from seizing up when you add it
  • Let the dish rest for 5 minutes off heat before serving, the sauce thickens nicely

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