Description
A luscious and comforting dish featuring creamy butter beans cooked with tender leeks, fresh spinach, and a touch of lemon zest, finished with Parmesan cheese for a rich, flavorful meal. Perfect for a quick, hearty vegetarian dinner served alongside crusty bread.
Ingredients
Vegetables & Aromatics
- 2 large leeks, thinly sliced (white and light green parts)
- 2–3 cloves garlic, minced
- 3 large handfuls fresh spinach
- Zest of ½ lemon
Liquids & Dairy
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup light stock (vegetable or chicken) (120 ml)
- ½ cup cream (120 ml)
- ½ cup freshly grated Parmesan (loosely packed) (50 grams)
Pantry & Seasonings
- 2 cans cannellini or butter beans (14 oz / 400 grams each, drained and rinsed)
- ½ teaspoon salt
- 1–2 teaspoons fresh lemon juice (to taste)
- Salt and freshly cracked black pepper (to taste)
Instructions
- Soften the leeks: Heat the olive oil and butter in a large skillet over medium-low heat. Add the sliced leeks and sprinkle with ½ teaspoon salt. Cook gently for 8–10 minutes until the leeks become soft and silky. Then add minced garlic and cook for an additional 30 seconds to release its aroma.
- Add beans and stock: Stir in the drained and rinsed butter beans along with the light stock. Let the mixture simmer gently for 3–4 minutes. Lightly mash some of the beans with the back of a spoon to thicken the sauce, enhancing the creamy texture.
- Add cream and spinach: Pour in the cream and allow it to bubble gently for a few minutes to incorporate into the sauce. Add the fresh spinach and cook until just wilted, stirring occasionally. Optionally, a small pinch of nutmeg can be added here for a warming touch.
- Final touches: Stir in the lemon zest, 1 teaspoon of fresh lemon juice, grated Parmesan cheese, and freshly cracked black pepper. Taste the mixture and adjust seasoning with more salt or lemon juice if desired for bright, balanced flavors.
- Serve warm: Transfer the creamy butter beans with leeks and spinach to a serving dish and enjoy immediately with toasted sourdough or crusty bread to mop up the delicious sauce.
Notes
- You can substitute cannellini beans with any white beans such as Great Northern or navy beans if preferred.
- Use vegetable stock to keep this dish vegetarian; chicken stock can be used if not vegetarian.
- Lemon juice is added at the end to brighten the dish, so add gradually and adjust to taste.
- For a vegan version, substitute butter with olive oil, cream with coconut or cashew cream, and Parmesan with a vegan cheese alternative.
- This dish pairs wonderfully with crusty artisan bread for soaking up the creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-inspired
