Leek Butter Beans is one of those simple, wholesome recipes that feels like a warm hug on a busy day. Made with just a handful of easy-to-find ingredients, this one-pan meal is packed with fibre and plant-based protein, making it both nourishing and satisfying. Don’t be fool about the simplicity of this dish. The soft, gently cooked leeks bring a subtle sweetness that pairs perfectly with creamy butter beans, all cooked together in a silky sauce that’s naturally comforting and full of flavour.
This recipe is a brilliant budget-friendly option for anyone wanting to eat well without spending too much time or money in the kitchen. It’s quick to prepare, requires minimal equipment, and is easily adaptable for vegan or dairy-free diets by swapping butter for olive oil or vegan butter and using your favourite plant-based milk. Whether you serve it as a light lunch, a side dish, or even a simple dinner with some crusty toasted bread, this leek and butter beans dish delivers on taste and nutrition.
What makes this recipe special is how it transforms humble ingredients into a creamy, satisfying meal that’s high in fibre and naturally plant-based — great for digestion, keeping you full longer, and supporting overall health. If you’re looking for easy, delicious meals to add to your weekly rotation, this leek butter beans recipe is a must-try.
Tips
- Cook the leeks slowly: Take your time to soften the leeks gently with the lid on to bring out their natural sweetness.
- Add rosemary early: Adding fresh rosemary while simmering lets the flavour infuse beautifully — don’t skip this step if you love herbs!
- Adjust thickness: If the sauce becomes too thick, add a splash more plant-based milk or water to loosen it up.
- Make it dairy-free: Swap butter for olive oil or vegan butter and use any plant milk you like.
- Meal prep: This recipe keeps well in the fridge and is perfect for batch cooking. Simply reheat and enjoy.
Swaps
Butter: Use vegan butter or olive oil for a dairy-free version.
Plant-based milk: Almond, oat, or cashew milk work well as alternatives.
Butter beans: Cannellini beans or chickpeas are great substitutes.
Stock: Vegetable stock or a pinch of bouillon powder works fine.
Storage
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk if it thickens too much.
Freezer: This dish freezes well for up to 1 month. Defrost overnight in the fridge before reheating.
More Butter Beans Recipes
- Beetroot & Butter Beans Dip
- Silky Butter Bean Mash
- Tahini Roasted Butter Beans
- Creamy Butter Beans & Courgette
Leek Butter Beans
Ingredients
- 2 cans butter beans, drained
- 2 leeks, sliced
- 1 tbsp cornflour (US: cornstarch)
- 1 tbsp vegetable stock powder
- 100 ml milk, I have used soya milk
- butter (or vegan butter)
- salt and pepper to taste
- 1 rosemary sprig
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!)