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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
