Creamy Rosemary Butter Beans with Leeks
A comforting dish of creamy butter beans cooked with aromatic rosemary and 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!
Notes
You can customize this dish by adding cooked bacon or pancetta for extra flavor.