Description
A comforting and flavorful dish featuring creamy butter beans cooked with aromatic leeks, garlic, herbs, and sharp cheddar, finished with lemon, fresh parsley, and vegetarian pecorino cheese for a bright and cheesy finish. Perfect as a hearty main or a side paired with crispy bread.
Ingredients
Scale
Butter Beans
- 1 tsp black pepper
- 2 garlic cloves (freshly minced)
- 2 tbsp white wine (dry variety like Sauvignon Blanc)
- 1 leek (white and light green parts only, thinly sliced)
- 1 tbsp butter (unsalted, e.g., Kerrygold)
- 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
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 become soft and fragrant without browning.
- Deglaze with Wine: Pour in the dry white wine and let it cook for 2 minutes, allowing the alcohol to evaporate and enhancing the flavors by deglazing the pan.
- Combine Beans and Stock: Add the drained cannellini beans, vegetable broth, salt, and black pepper to the pan. Stir in the grated sharp cheddar cheese until it melts smoothly. Simmer and cook the mixture for another 8 to 10 minutes until heated through and well combined.
- Finish with Pecorino and Seasonings: Remove the herb sprigs, then grate vegetarian pecorino cheese over the dish. Add the lemon juice and zest for brightness and scatter fresh chopped parsley over the top. Adjust seasoning if needed.
- Serve and Enjoy: Serve immediately with slices of crispy bread on the side to soak up the creamy, cheesy sauce. Enjoy this flavorful and hearty meal warm.
Notes
- Use unsalted butter to better control seasoning.
- White wine can be substituted with extra vegetable broth if preferred.
- For a vegan version, replace butter and cheeses with plant-based alternatives.
- Ensure to cook the leeks gently to avoid browning for the best sweetness.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 serving
- 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: 30 g
- Fiber: 8 g
- Protein: 14 g
- Cholesterol: 25 mg
