Creamy Leek and Butter Beans
Creamy Leek and Butter Beans
Ingredients
- 3 leeks, white and some green parts, sliced into thin rounds
- 1 tablespoon olive oil, as needed
- 1 tablespoon butter
- 1 teaspoon anchovy, finely chopped or paste
- to taste salt
- 2 cans butter beans, 14 oz (400 gr) each, rinsed and drained
- 1 teaspoon garlic, grated
- 1 1/2 cups chicken stock, or vegetable stock
- 1/4 cup heavy cream
- to taste black pepper
- 2 tablespoons parsley, finely chopped
- 1 teaspoon sherry vinegar
Instructions
- 1
Cut off the ends of the leeks. Slice the white parts and a portion of the green parts into small, thin rounds. Place the sliced leeks in a colander and wash them thoroughly under running water to remove any dirt.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat. Once the butter has melted, add the anchovy. Stir continuously until the anchovy has completely dissolved into the oil and butter mixture.
⏱️ 3 min
- 3
Add the washed, sliced leeks to the pan. Sprinkle with a touch of salt. Cover the pan and cook on medium-low heat for about 15 minutes, or until the leeks are tender.
⏱️ 15 min
- 4
While the leeks are cooking, open the two cans of butter beans. Drain and rinse the beans thoroughly in a colander under cold water.
⏱️ 2 min
- 5
After the leeks have cooked for 15 minutes, add the grated garlic to the pan. Cook for 2 minutes, stirring occasionally, until fragrant. Then, add the rinsed butter beans to the pan.
⏱️ 4 min
- 6
Pour in the chicken stock and add a little more salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min
- 7
Once the beans and leeks are done simmering, stir in the heavy cream and a generous amount of black pepper. Let it heat through for a minute or two, stirring gently.
⏱️ 2 min
- 8
Using a potato masher or a fork, gently mash some of the beans directly in the pan. Aim to mash about half of the beans, leaving the rest whole for texture.
⏱️ 2 min
- 9
Finish the dish by stirring in the finely chopped parsley and the sherry vinegar. Stir to combine all the ingredients. Serve warm as a side dish or with toasted bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Leek and Butter Beans
- 3 leeks, white and some green parts, sliced into thin rounds
- 1 tablespoon olive oil, as needed
- 1 tablespoon butter
- 1 teaspoon anchovy, finely chopped or paste
- to taste salt
- 2 cans butter beans, 14 oz (400 gr) each, rinsed and drained
- 1 teaspoon garlic, grated
- 1 1/2 cups chicken stock, or vegetable stock
- 1/4 cup heavy cream
- to taste black pepper
- 2 tablespoons parsley, finely chopped
- 1 teaspoon sherry vinegar
Instructions
- 1
Cut off the ends of the leeks. Slice the white parts and a portion of the green parts into small, thin rounds. Place the sliced leeks in a colander and wash them thoroughly under running water to remove any dirt.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pan over medium heat. Once the butter has melted, add the anchovy. Stir continuously until the anchovy has completely dissolved into the oil and butter mixture.
⏱️ 3 min - 3
Add the washed, sliced leeks to the pan. Sprinkle with a touch of salt. Cover the pan and cook on medium-low heat for about 15 minutes, or until the leeks are tender.
⏱️ 15 min - 4
While the leeks are cooking, open the two cans of butter beans. Drain and rinse the beans thoroughly in a colander under cold water.
⏱️ 2 min - 5
After the leeks have cooked for 15 minutes, add the grated garlic to the pan. Cook for 2 minutes, stirring occasionally, until fragrant. Then, add the rinsed butter beans to the pan.
⏱️ 4 min - 6
Pour in the chicken stock and add a little more salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes, allowing the flavors to meld.
⏱️ 15 min - 7
Once the beans and leeks are done simmering, stir in the heavy cream and a generous amount of black pepper. Let it heat through for a minute or two, stirring gently.
⏱️ 2 min - 8
Using a potato masher or a fork, gently mash some of the beans directly in the pan. Aim to mash about half of the beans, leaving the rest whole for texture.
⏱️ 2 min - 9
Finish the dish by stirring in the finely chopped parsley and the sherry vinegar. Stir to combine all the ingredients. Serve warm as a side dish or with toasted bread.
⏱️ 2 min