Creamy Rosemary Butter Beans with Leeks: The Ultimate Comfort Food Recipe
Introduction to Creamy Rosemary Butter Beans with Leeks
Creamy Rosemary Butter Beans with Leeks is a dish that brings warmth and comfort to the table. With its rich flavors and creamy texture, this recipe is perfect for a cozy dinner. Not only is it simple to prepare, but it’s also packed with nutrients, making it a great choice for anyone looking to enjoy a healthy meal without sacrificing taste.
A Personal Story Behind My Creamy Rosemary Butter Beans with Leeks Journey
Growing up, my grandmother would often cook with the freshest ingredients from her garden. One of my fondest memories is helping her prepare a creamy bean dish that was rich in flavor and love. The use of leeks and rosemary was inspired by her recipes, and it’s a dish that I now cherish and pass down to my family.
What Makes This Creamy Rosemary Butter Beans with Leeks Recipe Special?
This recipe is special because it combines the creamy richness of butter beans with the aromatic flavors of fresh rosemary and leeks. The addition of vegetarian parmesan-style cheese enhances the dish’s creaminess while keeping it vegetarian-friendly. It’s a delightful blend of textures and tastes that can be enjoyed by everyone!
The Full Creamy Rosemary Butter Beans with Leeks Recipe
Ingredients
- 1 large leek
- 1/2 tablespoon butter
- 1/2 tablespoon olive oil
- 1 teaspoon minced garlic
- 2 cans (480g total) butter beans, drained
- 2/3 cup vegetable stock
- Few sprigs fresh rosemary
- 1/4 cup single cream
- 1/2 cup grated vegetarian parmesan-style cheese (such as pecorino)
- Black pepper
Instructions
- Trim, wash, and slice the leek. Make sure to rinse well to remove any dirt between the layers.
- In a large frying pan, heat the butter and olive oil over medium heat. Add the sliced leek and cook for about 5 minutes until softened. Stir occasionally to avoid burning.
- Add the minced garlic to the pan and cook for an additional 2 minutes, allowing the garlic to become fragrant.
- Stir in the drained butter beans, vegetable stock, and whole sprigs of rosemary. Cover with a lid and simmer for about 10 minutes until the beans are soft and heated through. If you find the mixture too thick, add a splash more stock.
- Gently stir in the cream, grated pecorino cheese, and a generous amount of black pepper. Simmer gently for a few more minutes until the cheese melts and everything is well combined. If a saucier consistency is desired, add a splash of water.
- Remove the rosemary sprigs before serving. This ensures that you don’t bite into a tough piece of rosemary!
- Serve warm and enjoy the comforting flavors!
Serving Suggestions and Variations for Creamy Rosemary Butter Beans with Leeks
This dish can be served as a hearty main course or a delicious side. Pair it with crusty bread for dipping or a fresh salad for a complete meal. For those who enjoy meat, adding cooked bacon or pancetta can elevate the flavor profile. If you’re looking for a vegan version, simply skip the cream and cheese or use plant-based alternatives.
Frequently Asked Questions About Creamy Rosemary Butter Beans with Leeks
Can I use dried butter beans instead of canned?
Yes, but you will need to soak and cook them beforehand. Canned beans are much more convenient.
How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I freeze this dish?
Yes, this dish freezes well. Just ensure it’s cooled completely before transferring to a freezer-safe container.
Recipe Stats
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Calories per Serving: 250
- Servings: 4
Creamy Rosemary Butter Beans with Leeks
Ingredients
Main Ingredients
- 1 large leek
- 0.5 tablespoon butter
- 0.5 tablespoon olive oil
- 1 teaspoon minced garlic
- 2 cans butter beans (480g total), drained
- 0.67 cup vegetable stock
- 1 sprigs fresh rosemary few sprigs
- 0.25 cup single cream
- 0.5 cup grated vegetarian parmesan-style cheese (such as pecorino)
- 1 to taste black pepper
Instructions
- Trim, wash, and slice the leek. Make sure to rinse well to remove any dirt between the layers.
- In a large frying pan, heat the butter and olive oil over medium heat. Add the sliced leek and cook for about 5 minutes until softened. Stir occasionally to avoid burning.
- Add the minced garlic to the pan and cook for an additional 2 minutes, allowing the garlic to become fragrant.
- Stir in the drained butter beans, vegetable stock, and whole sprigs of rosemary. Cover with a lid and simmer for about 10 minutes until the beans are soft and heated through. If you find the mixture too thick, add a splash more stock.
- Gently stir in the cream, grated pecorino cheese, and a generous amount of black pepper. Simmer gently for a few more minutes until the cheese melts and everything is well combined. If a saucier consistency is desired, add a splash of water.
- Remove the rosemary sprigs before serving. This ensures that you don’t bite into a tough piece of rosemary!
- Serve warm and enjoy the comforting flavors!