Rich and comforting creamed leeks gets a pantry-friendly update with a few cans of white beans, lots of herbs, and citrus.Jump to Recipe
Creamed leeks & Beans: Step by Step
First, thoroughly clean your leeks by removing the green stems, cutting them in half lengthwise, and running under cold water. Leeks hide a lot of dirt in their leaves, so use your hands to separate the leaves while washing. When your leeks are clean, pay dry.
Next, slice your leeks into thin half moons. Heat some butter in a large saute pan and add the leeks. Saute until they start to wilt, about four minutes in total.
Next, add in your thyme, white wine, and vegetable broth. Bring to a simmer, then cover and cook on low for 15 minutes.
Remove the lid, then add your drained beans, along with lots of lemon zest, freshly ground black pepper, and salt to taste.
Add the cream and let simmer for a few minutes. Finish with lots of freshly grated Parmesan, fresh herbs, and a splash of lemon juice.
Serve with lemon wedges and enjoy!
Creamed Leeks with Navy BeansCourse: SidesDifficulty: Easy
Rich and comforting creamed leeks gets a pantry-friendly update with a few cans of white beans, lots of herbs, and citrus.
3 pounds leeks (about 3 very large leeks). Note: once trimmed, you want about 1 pound 14 oz.
3 tbsp butter
1 tsp finely chopped thyme
¼ cup white wine
1.25 cups vegetable or chicken stock, or warm water with better than bouillon vegetable base.
2 15 oz cans navy beans, drained (sub any other small white bean).
Zest of 2 lemons (meyer preferred)
⅓ cup cream
½ cup finely chopped parsley
¼ cup chopped chives
Freshly grated parmesan to taste
Lemon Juice and lemon wedges for serving
Lots of freshly ground black pepper and kosher salt to taste
- Trim the leeks by removing the green portions, then slice in half lengthwise. Run under cold water to thoroughly clean out any dirt trapped in between the leaves (use your hands to make sure you get everything). Pat dry with a towel and let air dry while you prepare the rest of your ingredients.
- Slice the leeks into half rings. Preheat a saute pan over medium heat, then add the butter to melt. Once the butter is melted add the sliced leeks. Saute, stirring occasionally, until the leeks are wilted, about 4 minutes.
- Add the thyme, saute for 30 seconds, then the white wine and vegetable stock. Stir to evenly distribute everything. Bring to a simmer, then cover and reduce the heat to low. Cook for about 15 minutes.
- Remove the lid, then add the drained beans, lemon zest, salt to taste, and lots of freshly ground black pepper.
- Add the cream, and simmer for 1-2 minutes until everything thickens and comes together. Taste and adjust seasoning as needed.
- Finish by stirring in the herbs, lots of freshly ground parm to taste, and a splash of lemon juice.
- Serve with lemon wedges.
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