Name: Flavorful Butter Beans with Leeks
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 large leek, white and light green parts only, thinly sliced; 2 garlic cloves, minced; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried thyme; Salt and black pepper, to taste; 2 cans (15 oz each) butter beans, drained and rinsed; 1/2 cup vegetable broth (or water); 1 tablespoon lemon juice; 2 tablespoons fresh parsley, chopped; Optional: red pepper flakes for garnish

Flavorful Butter Beans with Leeks a creamy butter beans meet tender, aromatic leeks in this rustic, comforting dish that’s as satisfying as it is simple. With a hint of smoked paprika, thyme, and a splash of lemon juice, I find this recipe perfect for cozy dinners or as a hearty plant-based side that everyone enjoys.

Why You’ll Love This Recipe

I love how this recipe brings out the creamy texture of butter beans and the delicate sweetness of leeks. It’s quick to prepare, naturally vegan, and packed with flavor thanks to the combination of herbs and garlic. The lemon juice brightens everything up, while the optional red pepper flakes give a little kick for those who like it spicier. It’s wholesome, satisfying, and perfect for weeknights or meal prepping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 large leek, white and light green parts only, thinly sliced

2 garlic cloves, minced

1/2 teaspoon smoked paprika

1/2 teaspoon dried thyme

Salt and black pepper, to taste

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

1/2 cup vegetable broth (or water)

1 tablespoon lemon juice

2 tablespoons fresh parsley, chopped

Optional: red pepper flakes for garnish

Directions

I start by heating olive oil in a large skillet over medium heat.

I add the sliced leeks and sauté them for 5–7 minutes, letting them soften and just start to caramelize.

Then I stir in the garlic, smoked paprika, thyme, salt, and pepper, cooking for about a minute until the mixture becomes fragrant.

I gently fold in the butter beans and pour in the vegetable broth, stirring to coat the beans evenly with the leek and spice mixture.

Next I let the skillet simmer uncovered for 8–10 minutes to allow the flavors to meld and the liquid to reduce slightly.

I stir in the lemon juice, taste, and adjust the seasoning as needed.

Finally, I remove it from the heat and garnish with chopped parsley and red pepper flakes before serving.

Servings and timing

This recipe makes 4 servings.

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Calories per serving: Approximately 215 kcal

Variations

Add greens: I sometimes stir in a handful of spinach or kale during the last few minutes of cooking for added nutrients.

Make it creamy: A splash of plant-based cream or a dollop of vegan yogurt stirred in at the end gives it a richer texture.

Use fresh herbs: I swap thyme for fresh rosemary or tarragon when I want to change up the flavor.

Spicy version: I add more red pepper flakes or a dash of hot sauce for extra heat.

Make it a main: I serve it over toast, rice, or mashed potatoes to turn this into a more filling main dish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if needed. This dish also freezes well for up to 2 months—just thaw overnight in the fridge and reheat before serving.

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FAQs

How do I clean and prepare leeks?

I slice off the dark green tops and root ends, then slice the leeks in half lengthwise and rinse under cold water to remove any hidden dirt between layers. After that, I slice them thinly for this recipe.

Can I use dried butter beans instead of canned?

Yes, I can soak and cook dried butter beans ahead of time. About 1 ½ cups of cooked beans equals one 15 oz can. Just make sure they’re tender before adding to the recipe.

What can I use instead of vegetable broth?

I often use water if I’m out of broth, but I sometimes add a pinch more salt or a splash of soy sauce to boost flavor when doing so.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free, making it a great option for those avoiding gluten.

Can I make this in advance?

Absolutely. I often make it ahead and let it sit overnight—the flavors deepen, making it even more delicious the next day.

Conclusion

This butter beans with leeks recipe is one I keep coming back to—simple, hearty, and full of earthy, comforting flavors. Whether I serve it as a quick dinner, a nourishing lunch, or a side dish at gatherings, it never disappoints. It’s plant-based comfort food at its finest, and I know it’ll become a regular part of your recipe rotation too.

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