Description
Creamy butter beans pair perfectly with tender leeks, seasoned with smoked paprika, thyme, and a splash of lemon juice for a cozy, plant-based dish that’s both hearty and flavorful.
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
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the sliced leeks and sauté for 5–7 minutes until softened and slightly caramelized.
- Stir in the garlic, smoked paprika, thyme, salt, and black pepper. Cook for about 1 minute until fragrant.
- Gently fold in the butter beans and pour in the vegetable broth. Stir to coat the beans evenly.
- Let the mixture simmer uncovered for 8–10 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- Stir in the lemon juice and adjust seasoning to taste.
- Remove from heat and garnish with chopped parsley and optional red pepper flakes before serving.
Notes
Add spinach or kale during the last few minutes of cooking for extra nutrients.
For a creamier texture, stir in a splash of plant-based cream or a dollop of vegan yogurt at the end.
Swap dried thyme for fresh rosemary or tarragon to vary the flavor profile.
Serve over toast, rice, or mashed potatoes to make it a main dish.
This dish freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 215
- Sugar: 2g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
