Butter Beans and Leeks in Creamy Garlic Sauce

Butter Beans and Leeks in Creamy Garlic Sauce

A quick, hearty leek and bean dish, perfect for cooler weather. Tender leeks are sautéed in butter and combined with creamy butter beans in a rich, flavourful sauce. This comforting meal is perfect served over hot crusty toast, making it a speedy satisfying dinner option.

 Product: Gourmet Spice kit Thai Basil Stir Fry

Serves 4

Difficulty: Easy

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Gluten-Free Option Available

Ingredients

  • 2 leeks
  • 80g butter (divided into 60g and 20g)
  • 2 tbsp flour
  • 2 tbsp thai basil seasoning
  • 300ml milk
  • 100ml chicken stock
  • 70g Parmesan cheese
  • 3 cans butter beans, drained
  • Salt and pepper, to taste

 

To Serve

  • Extra Parmesan cheese
  • Lemon zest
  • Fresh parsley
  • Fresh basil

Instructions

  1. Begin by washing, trimming, and thinly slicing the leeks.
  2. In a large frying pan over medium-high heat, melt 60g of butter. Add the sliced leeks and coat them evenly with the melted butter. Reduce the heat to medium and cook, stirring occasionally, until the leeks have softened and started to brown slightly. Be careful not to burn them. Once done, transfer the leeks to a bowl and set aside.
  3. In the same pan, add the remaining 20g of butter and melt it over medium heat. Once melted, add the flour and whisk together to create a roux. Cook the roux for about 1 minute to remove the raw flour taste.
  4. Gradually pour in half of the warm milk while whisking continuously to create a thick sauce. Then, slowly add the remaining milk while whisking to ensure a smooth consistency.
  5. Lower the heat and continue whisking until a white sauce forms. Pour in the hot chicken stock and add the garlic seasoning, whisking to combine.
  6. Return the cooked leeks to the pan and increase the heat to medium. Stirring constantly with a wooden spoon, cook until the sauce thickens.
  7. Add the butter beans and grated Parmesan cheese to the pan, stir through. Simmer the mixture on low heat for 3-4 minutes, stirring occasionally. If the sauce becomes too thick, add a splash of milk to adjust the consistency.
  8. Season the dish with salt and pepper to taste.
  9. Before serving, sprinkle with extra Parmesan cheese, lemon zest, fresh parsley, and basil to taste.
  10. Serve the butter beans and leeks over hot crusty toast for a quick and satisfying dinner.

Hints & tips

  • For a gluten free diet swap the flour for cornflour or plain gluten free flour.
  • Add an extra step and bake in the oven for 15-20mins until the top is bubbling and golden.
  • Swap the butter beans for cannellini beans if you like.
  • This dish pairs well with sausages and extra green vegetables on the side. Or poured over the top of a hot baked potato.
  • Store in the fridge for 3-4 days. Suitable for freezing.


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