Creamed Leeks with Navy Beans

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

ingredients for creamed leeks

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.

washing leeks for creamed leeks

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.

sautéing leeks

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 Beans

Course: SidesDifficulty: Easy
Servings

8

side servings
Total time

30

minutes

Rich and comforting creamed leeks gets a pantry-friendly update with a few cans of white beans, lots of herbs, and citrus.

Ingredients

  • 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

Directions

  • 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.
More sides

Black Bean Soup with Sichuan Peppercorns and 5 Spice

This black bean soup is a distant cousin of the classic tex-mex standard. Plump beans float in a thick and heavenly broth, spiced heavily with tingly Sichuan peppercorns and Chinese 5 spice. Top with togarashi and creme fraiche (or avocado) for a filling and easily vegan supper for a slow rainy Sunday. Sichuan Peppercorns –…

Read More Keep reading

Kale Salad with Pancetta, Brioche, and Pecans

There are summer salads–crisp, refreshing, and perfect for dining outside on a hot day–and then there are winter salads: nutty and richly flavored, with copious amounts of cheese or cured meats, perfect for pairing with a humble roast chicken or slow cooked stew. This kale salad falls under the later category, with crispy nuggets of…

Read More Keep reading