Creamy Butter Bean and Leek Skillet Recipe

BySarah
Jump to Recipe· 4.6 from 65 reviews

If you’re on the lookout for a comforting dish that feels like a hug in a bowl, you’re in for a treat with this Creamy Butter Bean and Leek Skillet Recipe. It’s packed with simple ingredients that come together beautifully to create something rich, flavorful, and wonderfully cozy—a perfect weeknight dinner or a satisfying lunch. Stick around, and I’ll show you how to easily whip this up in under 40 minutes. Trust me, once you try this skillet, you’ll want to make it again and again!

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Why This Recipe Works

  • Simple, pantry-friendly ingredients: Butter beans, leeks, and a few herbs combine for big flavor with minimal fuss.
  • Creamy texture without heavy cream: The melting cheddar and vegetable broth create a luscious, silky sauce that feels indulgent but light.
  • Fresh herb aromatics: Rosemary and thyme infuse the dish subtly, taking the flavor up a notch without overpowering.
  • Bright finishing touch: Lemon juice and zest give it a pop of freshness that balances the richness perfectly.
Creamy Butter Bean and Leek Skillet, butter bean skillet, leek and bean recipe, cozy vegetarian dinner, easy one-pan vegetarian dish - A close-up view of a red pot filled with a thick stew made of white beans and chopped light green cabbage in a creamy broth. The stew shows soft textures with some beans floating on top mixed with pieces of cabbage, and it is garnished with a small bunch of fresh green thyme placed in the center. The pot is resting on a dark wooden surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Creamy Butter Bean and Leek Skillet Recipe relies on ingredients that marry creamy softness with fresh herbal notes. Each component plays a role in building layers of flavor, so picking fresh herbs and good-quality butter will really elevate your final dish.

Creamy Butter Bean and Leek Skillet, butter bean skillet, leek and bean recipe, cozy vegetarian dinner, easy one-pan vegetarian dish - Flat lay of fresh whole garlic cloves, whole black peppercorns scattered, a sliced leek showing white and light green layers, a small white ceramic bowl with golden butter, a small white bowl with dry white wine, a fresh sprig of rosemary, a fresh sprig of thyme, a simple white bowl filled with rinsed cannellini beans, a small white bowl with clear vegetable broth, a small white bowl containing fine salt crystals, a wedge of lemon showing both zest and juice droplets, a handful of fresh flat-leaf parsley, finely grated sharp cheddar cheese mound on a white plate, finely grated vegetarian pecorino cheese pile on a separate white plate, all ingredients arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Butter beans (cannellini beans): Creamy and tender, they soak up flavors beautifully and provide a hearty base.
  • Leek: Adds a delicate oniony sweetness—just slice the white and light green parts thinly for the best texture.
  • Butter: I always opt for unsalted Kerrygold for its rich, creamy taste that slowly melts into the skillet.
  • Cheddar cheese: Sharpness that melts perfectly into the dish, creating a smooth sauce.
  • Vegetable broth: Keeps the dish light yet flavorful without overpowering the beans and leeks.
  • Herbs (rosemary & thyme): Fresh sprigs infuse the skillet with earthy, fragrant notes.
  • Garlic cloves: Freshly minced for that essential aromatic punch.
  • White wine: A dry white like Sauvignon Blanc adds subtle acidity and depth—don’t skip this step if you can help it!
  • Lemon juice and zest: These brighten the creamy mix right at the end, waking up your taste buds.
  • Parsley and vegetarian pecorino cheese: For finishing touches that add freshness and umami kick.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the reasons I adore this Creamy Butter Bean and Leek Skillet Recipe is how easy it is to personalize. Over time, I’ve played around with adding my own spins based on whatever herbs or cheeses I have on hand, and honestly, it only gets better each time.

  • Veggie boost: I sometimes toss in chopped spinach or kale near the end for some greens—just be sure not to overcook them to keep that fresh texture.
  • Swap the cheese: If you’re not into cheddar, a creamy goat cheese or a sharp pecorino work beautifully, but they’ll change the flavor profile slightly.
  • Add heat: For a bit of a kick, sprinkle in crushed red pepper flakes when sautéing the leeks and garlic.
  • Make it vegan: Replace butter with coconut oil or olive oil and swap cheddar for a vegan cheese alternative or nutritional yeast.

Step-by-Step: How I Make Creamy Butter Bean and Leek Skillet Recipe

Step 1: Sauté the Aromatics Slowly

Start by melting your butter over low heat—this patiently avoids any burning which can turn the whole dish bitter. Once the butter’s melted, gently add your thinly sliced leeks, minced garlic, and fresh sprigs of thyme and rosemary. The key here is patience: let these cook slowly for about 8-10 minutes until the leeks are soft and beautifully fragrant. I always find this low-and-slow step sets the flavor foundation and makes the skillet so comforting.

Step 2: Deglaze and Deepen

Pour in your dry white wine of choice—Sauvignon Blanc works wonderfully—and let it bubble away for a couple of minutes. This step is magic: it lifts all those tasty browned bits from the pan and blends them into the mix, giving your skillet layers of flavor you won’t get otherwise. Don’t rush it—let that wine reduce gently.

Step 3: Add Beans, Broth, and Cheese

Next, stir in your rinsed butter beans along with vegetable broth and salt and pepper to taste. Then sprinkle in your sharp cheddar cheese, letting it melt slowly. I like to keep the heat moderate here so the cheese melts evenly without clumping. Let it simmer for 8-10 minutes until the beans are heated through and the sauce feels wonderfully creamy.

Step 4: Brighten and Finish

Time for the finishing touches! Grate your vegetarian pecorino over the skillet and stir gently. Then add fresh lemon juice and zest—this is the step that wakes up every bite with bright, lively notes. Sprinkle chopped parsley on top for a pop of color and freshness. It looks gorgeous and tastes even better.

Step 5: Serve It Up and Savor

Dish it out straight from the skillet and tuck into it while it’s warm, ideally with some slices of crusty, crispy bread to mop up all that creamy goodness. Trust me, you’ll find yourself licking the spoon here.

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Pro Tips for Making Creamy Butter Bean and Leek Skillet Recipe

  • Low and slow for aromatics: Don’t rush sautéing the leeks and garlic; gentle heat really mellows their flavors and avoids bitterness.
  • Use fresh herbs: Dried rosemary and thyme won’t give the same burst of fragrance—go fresh for that extra oomph.
  • Quality cheese matters: A sharp cheddar melts better and adds more flavor, so invest in a good one if you can.
  • Don’t skip the lemon: That final squeeze and zest make the whole dish pop with freshness—it really pulls it all together.

How to Serve Creamy Butter Bean and Leek Skillet Recipe

Creamy Butter Bean and Leek Skillet, butter bean skillet, leek and bean recipe, cozy vegetarian dinner, easy one-pan vegetarian dish - The image shows a close-up view of a red pot filled with a warm soup made of white beans and chopped green cabbage pieces in a light broth. The beans are smooth and oval-shaped, scattered evenly throughout the soup, while the cabbage is soft and lightly translucent with a pale green color. Small specks of black pepper and fresh thyme sprigs are sprinkled on top for garnish. The pot has a shiny red exterior with a white interior and two handles on the sides. The pot is sitting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my skillet with a handful of freshly chopped parsley and a bit more grated pecorino to add color and a salty bite. If I’m feeling fancy, a drizzle of good olive oil right before serving always elevates the dish further.

Side Dishes

This dish pairs wonderfully with a green salad dressed simply with lemon and olive oil or a side of roasted seasonal vegetables. And of course, a thick slice of crusty bread is an absolute must to scoop up every last bit of creamy goodness.

Creative Ways to Present

For casual dinner parties, I like serving this skillet straight in a pretty cast iron pan placed in the center of the table with some artisanal bread and simple cheeses. It instantly feels warm and inviting. For a special occasion, top with microgreens and sprinkle edible flowers for a whimsical touch.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, where they keep well for 2-3 days. The flavors actually meld and deepen overnight, making it even tastier the next day.

Freezing

This skillet freezes surprisingly well. I portion it into freezer-safe containers and freeze for up to 2 months. Just be mindful that the texture of leeks can soften a bit after thawing, but the overall flavor stays fantastic.

Reheating

Reheat gently on the stove with a splash of vegetable broth or water to restore creaminess. Microwave works too, but stir frequently to avoid uneven heating and to keep the sauce smooth.

FAQs

  1. Can I use dried beans instead of canned for this Creamy Butter Bean and Leek Skillet Recipe?

    Yes, you can absolutely use dried butter beans, but remember to soak them overnight and cook them until tender before adding them to the skillet. This will require extra prep time, but the flavor is just as good.

  2. Is there a vegan option for this recipe?

    Definitely! Swap the butter for olive oil or coconut oil, replace cheddar with vegan cheese or nutritional yeast, and omit the vegetarian pecorino or use a vegan alternative. The flavor stays lovely and creamy.

  3. What can I serve with this skillet to make it a full meal?

    Adding a fresh green salad or roasted veggies alongside crunchy bread rounds it out perfectly, making it a hearty and balanced meal.

  4. Can I make this recipe ahead for meal prep?

    Yes! This dish reheats beautifully and tastes even better the next day. Just store leftovers in an airtight container in the fridge and reheat gently before serving.

  5. What’s the best white wine to use for this recipe?

    I recommend a dry white wine like Sauvignon Blanc or Pinot Grigio—they add acidity and depth without overpowering the delicate flavors of the leek and beans.

Final Thoughts

I can’t tell you how many times this Creamy Butter Bean and Leek Skillet Recipe has saved me on busy evenings, delivering big flavor with minimal effort. It’s cozy without being heavy, and its simple ingredients always make me feel like I’m eating something truly nourishing. Give it a go—I have a feeling this one will become a staple in your kitchen, just like it is in mine.

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Creamy Butter Bean and Leek Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 65 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: European
  • Diet: Vegetarian
Print Recipe

Description

A hearty and flavorful dish featuring butter beans cooked with aromatic leeks, fresh herbs, and a blend of sharp cheddar and vegetarian pecorino cheeses. Brightened with lemon zest and juice, this comforting recipe is perfect for a satisfying vegetarian main course served with crispy bread.

Ingredients

Butter Beans

  • 1 tsp black pepper
  • 2 garlic cloves (freshly minced)
  • 2 tbsp dry white wine (such as Sauvignon Blanc)
  • 1 leek (white and light green parts only, thinly sliced)
  • 1 tbsp unsalted butter (Kerrygold preferred)
  • 30g sharp cheddar cheese (finely grated)
  • 1 sprig rosemary (diced)
  • 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

  1. Sauté the Aromatics: Melt butter in a saucepan over low heat to prevent burning. Add the thinly sliced leeks, minced garlic, thyme sprig, and diced rosemary. Cook gently for 8 to 10 minutes until leeks are soft and fragrant without browning.
  2. Deglaze with Wine: Pour in the dry white wine and cook for an additional 2 minutes. This step deglazes the pan and adds deeper flavor to the dish.
  3. Combine Beans and Stock: Add the drained cannellini beans and vegetable broth to the pan. Stir in the sharp cheddar cheese and season with salt and black pepper. Continue cooking and stirring for another 8 to 10 minutes until the cheese has melted and the mixture is heated through and fully incorporated.
  4. Finish with Pecorino and Seasonings: Grate the vegetarian pecorino cheese over the bean mixture. Add the lemon juice and zest to brighten the flavors, then sprinkle freshly chopped parsley on top. Adjust seasoning to taste.
  5. Serve and Enjoy: Serve the butter beans hot, accompanied by slices of crispy bread to soak up the creamy, cheesy sauce. Enjoy this nourishing and flavorful meal immediately.

Notes

  • Use a dry white wine such as Sauvignon Blanc for best flavor in the deglazing step.
  • If you don’t have vegetarian pecorino, use another hard vegetarian cheese such as a vegetarian Parmesan alternative.
  • Do not brown the leeks; cooking them gently over low heat preserves their sweetness and texture.
  • For a vegan version, substitute the butter and cheeses with plant-based alternatives.
  • This dish pairs well with rustic crusty bread for serving.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 8 g
  • Protein: 15 g
  • Cholesterol: 25 mg

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