Creamy Butter Beans with Leeks & Lemon
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy butter beans and leeks seasoned with garlic, thyme, and lemon, enriched with coconut milk and finished with a sprinkle of chives. A light yet satisfying plant-based main with bright, fresh flavors. Reads as comfort food with a Mediterranean spin.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 2 medium leeks (white and light green parts only, cleaned and thinly sliced)
- 3 garlic cloves (minced)
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and pepper (to taste (I recommend about 1 teaspoon salt))
- 2 cans (15 oz each butter beans, drained, you can also use any other white bean you like)
- 1 cup vegetable broth
- 1/2 cup canned light coconut milk or unsweetened plant milk/creamer (regular milk or cream is fine as well if you're ok with dairy)
- 1 tablespoon nutritional yeast
- 1 tabespoon white or chickpea miso paste (thinned with water or broth)
- Zest and juice of 1 lemon
- Fresh chives (chopped, for garnish, optional)
- Red pepper flakes (optional)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 1717mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 189mg
- Calcium
- 97mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1717MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.