Description
Tender butter beans cooked with sweet leeks, aromatics, and fresh herbs create this comforting, nutritious dish that works as a side or main course.
Ingredients
Scale
- 2 cups dried butter beans, soaked overnight
- 3 large leeks, white and light green parts, sliced
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons butter
- 4 cups vegetable or chicken broth
- 2 bay leaves
- 1 sprig fresh thyme
- 1/2 cup dry white wine
- 1 medium carrot, diced
- 2 celery stalks, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon smoked paprika
Instructions
- 1. Drain and rinse soaked butter beans.
- 2. Clean leeks thoroughly and slice into half-moons.
- 3. Heat olive oil and butter in large pot over medium heat.
- 4. Cook leeks for 8-10 minutes until golden and softened.
- 5. Add carrot and celery, cook 3-4 minutes.
- 6. Add garlic and cook 30 seconds until fragrant.
- 7. Pour in wine and simmer 2-3 minutes.
- 8. Add beans, broth, herbs, and seasonings.
- 9. Bring to boil, then simmer covered 45 minutes to 1 hour until tender.
- 10. Remove herbs, stir in lemon juice and parsley before serving.
Notes
Store leftovers in refrigerator up to 4 days. Can be frozen for up to 3 months. Add more broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 6g
- Sodium: 420mg
- Fat: 8g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 12g