Description
A cozy and nourishing plant-based dish featuring creamy butter beans and sweet leeks, perfect for a satisfying meal any day of the week.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 large leeks, cleaned and thinly sliced into half moons
- 3 garlic cloves, finely minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper, to taste
- 2 cans (15 oz each) butter beans, drained and rinsed
- ¾ cup vegetable broth
- Zest and juice of ½ lemon
- Optional garnishes: chopped parsley, chili flakes
Instructions
- Prepare the leeks by trimming the dark green parts and roots, then slicing them lengthwise and rinsing thoroughly.
- Heat olive oil in a large pan over medium heat, add leeks with a pinch of salt and sauté for about 8–10 minutes until softened and caramelized.
- Add minced garlic, smoked paprika, and ground cumin, stir and cook for another 1–2 minutes until fragrant.
- Stir in butter beans and vegetable broth, allow to simmer for about 10 minutes until flavors meld and broth thickens slightly.
- Stir in lemon zest and juice, season with salt and pepper to taste, then serve garnished with chopped parsley and chili flakes if desired.
Notes
Rinse canned butter beans to remove excess sodium. Keep an eye on the heat to prevent burning the leeks. Experiment with spices based on personal preferences for varied flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg