Description
A creamy and comforting skillet dish featuring tender butter beans and sautéed leeks, perfect for weeknight meals.
Ingredients
Scale
- 2 cups butter beans, cooked
- 2 leeks, sliced (white and light green parts only)
- 2 tablespoons butter
- 1 cup heavy cream (35% fat or higher)
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Melt the butter in a large skillet over medium heat until it starts to foam and smell nutty.
- Add the sliced leeks and sauté until soft and translucent, about 5 minutes.
- Stir in the cooked butter beans, mixing well until heated through.
- Pour in the heavy cream and season with salt and pepper.
- Let the mixture simmer for 5-10 minutes, until creamy and slightly thickened.
- Serve warm, garnished with fresh herbs if desired.
Notes
For an added touch, serve with steamed rice, a salad, or toasted country bread. This dish is best enjoyed fresh but can be stored in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 2g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 24g
- Cholesterol: 80mg