Looking for a hearty, budget-friendly recipe that’s packed with flavour? This creamy leek butter beans dish ticks all the boxes! It’s a one-pan wonder made with just a handful of simple ingredients, but the result is pure comfort food.
The leeks cook down until they’re buttery soft, while the butter beans soak up all that creamy, rosemary-infused sauce. It’s a wholesome, satisfying dish that’s perfect for those cosy nights when you want something simple yet indulgent.
Serve straight from the pan with toasted bread and a drizzle of olive oil—you’ll be going back for seconds (or thirds!).
Leek Butter Beans
Ingredients
- 2 cans butter beans drained
- 2 leeks sliced
- 1 tbsp cornflour
- 1 tbsp stock
- 100 ml milk I have used soya milk
- Butter
- Salt and pepper to taste
- Rosemary
Instructions
- In a pan, heat the butter and add the leek.
- Cook until the leek goes very soft, I have put the lid on and stirred occasionally.
- Add the cornflour and salt, then chickpeas, milk and stock.
- Mix and let it simmer until it goes saucy and creamy.
- If you like rosemary, add 2 steams at this point so it will release the flavour while the beans are cooking. (I really recommend it!)
Video
Notes
Before serving add a drizzle of extra virgin olive oil, salt and pepper to taste and scoop it up with some toasted bread, straight from the pan!