Creamy Butter Beans with Leeks & Lemon
A nourishing and simple recipe for creamy butter beans sautéed with leeks and brightened with lemon juice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 1 can (15 oz) butter beans, drained and rinsed
- 2 medium leeks, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 cup low-sodium vegetable broth
- 1 tbsp fresh herbs (thyme or parsley), chopped
- Salt and pepper to taste
Instructions
- Rinse butter beans under cold water to remove excess sodium.
- Sauté sliced leeks in olive oil over medium heat until tender, about 5 minutes.
- Add minced garlic to the skillet and cook for an additional minute until fragrant.
- Stir in butter beans, vegetable broth, and lemon juice.
- Simmer for 10 minutes to blend flavors.
- Season with salt, pepper, and fresh herbs before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove with a splash of vegetable broth if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg