Description
A delicious and hearty dish featuring tender butter beans sautéed with fragrant leeks, garlic, and herbs, finished with sharp cheddar and vegetarian pecorino cheese. The addition of white wine and lemon juice brightens the flavors, making this a perfect vegetarian main or side served best with crispy bread.
Ingredients
Scale
For the Butter Beans:
- 1 tsp black pepper
- 2 garlic cloves (freshly minced for best flavor)
- 2 tbsp white wine (dry, like Sauvignon Blanc)
- 1 leek (white and light green parts only, thinly sliced)
- 1 tbsp butter (unsalted, Kerrygold recommended)
- 30g sharp cheddar cheese (finely grated)
- 1 sprig rosemary
- 1 sprig thyme
- 1 can cannellini beans (drained and rinsed well)
- 3/4 cup vegetable broth
- 1 tsp salt
For Finishing:
- Juice and zest of 1/2 lemon
- 1 handful fresh parsley (finely chopped)
- 15g vegetarian pecorino cheese (freshly grated)
Instructions
- Sauté the Aromatics: Add butter to a saucepan and melt it over low heat to prevent burning. Once melted, add the thinly sliced leeks, minced garlic, sprig of thyme, and diced rosemary. Cook gently for 8 to 10 minutes until the leeks are soft and fragrant, keeping heat low to avoid browning.
- Deglaze with Wine: Pour in the white wine and allow it to cook for 2 to 3 minutes, letting the alcohol evaporate and the pan deglaze, enhancing the depth of flavor.
- Combine Beans and Stock: Add the drained cannellini beans, vegetable broth, salt, and black pepper. Stir in the grated cheddar cheese and mix well until the cheese melts smoothly into the mixture. Cook for an additional 8 to 10 minutes until everything is heated through and flavors meld.
- Finish with Pecorino and Seasonings: Grate the vegetarian pecorino cheese over the mixture, then add extra seasoning to taste. Squeeze in the lemon juice and sprinkle lemon zest for brightness. Finally, scatter the chopped fresh parsley on top for freshness and color.
- Serve and Enjoy: Serve the butter beans immediately alongside slices of crispy bread, which complement the creamy, cheesy sauce perfectly. Enjoy this flavorful and hearty meal while warm.
Notes
- Use unsalted butter to better control the saltiness of the dish.
- If you prefer, substitute cannellini beans with butter beans or any white beans.
- For a vegan option, replace butter with olive oil and use vegan cheese alternatives.
- Make sure to cook the leeks gently over low heat to avoid browning and bitterness.
- The white wine adds depth; if you don’t consume alcohol, substitute with an equal amount of vegetable broth plus a teaspoon of white wine vinegar.
- Serve with crusty bread or toasted sourdough for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 20 mg
