Best 3 Butter Beans And Braised Leeks Recipes

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Embark on a culinary journey with our delightful Butter Beans and Braised Leeks recipe, where flavors dance harmoniously to create a symphony of taste. This delectable dish features tender butter beans, also known as lima beans, enveloped in a rich and savory sauce, while braised leeks lend a subtle sweetness and a hint of oniony goodness. Served atop a bed of fluffy rice, this comforting meal is a perfect blend of textures and flavors.

But that's not all! This article offers a treasure trove of other enticing recipes that will tantalize your taste buds. Indulge in the rustic charm of Tuscan Sausage and Cannellini Bean Soup, where hearty sausage, tender beans, and aromatic vegetables come together in a flavorful broth. Experience the vibrant flavors of Moroccan Chickpea and Sweet Potato Tagine, a vibrant dish that combines chickpeas, sweet potatoes, and a symphony of spices.

For a lighter option, try the refreshing White Bean and Arugula Salad, where crisp arugula, creamy white beans, and a tangy dressing create a delightful interplay of textures and flavors. And for a taste of the Mediterranean, explore the savory flavors of Greek Gigantes Plaki, where giant white beans are slow-cooked in a rich tomato sauce, capturing the essence of Greek cuisine.

Each recipe in this article is carefully crafted to showcase the versatility and deliciousness of beans. From hearty and comforting soups to vibrant and flavorful salads, these dishes promise to elevate your culinary repertoire and satisfy your cravings for wholesome and satisfying meals.

Let's cook with our recipes!

BUTTER BEANS AND BRAISED LEEKS



Butter Beans and Braised Leeks image

Butter beans tend to be a little bland so don't be afraid to season well. This can be served over steamed rice of chilled as a salad.

Provided by BeckyF

Categories     Beans

Time 50m

Yield 4 Appetizers, 2 serving(s)

Number Of Ingredients 13

1 cup dried butter beans
2 tablespoons olive oil
1 large yellow onion, peeled and minced
2 cloves garlic, peeled and minced
1 medium bay leaf
6 cardamom pods, hulled and crushed
2 large leeks, thoroughly rinsed and white portions sliced into 1/2 inch rounds
1 large carrot, peeled and finely diced
1 cup dry white wine
2 medium tomatoes, peeled,cored,seeded and diced
2 tablespoons champagne vinegar (malt vinegar or apple cider vinegar may be substituted)
salt
freshly ground black pepper

Steps:

  • Place the butter beans in a heavy saucepan and cover with cold water.
  • Bring to a boil over high heat, reduce to a simmer, and cook,covered (with the lid cracked), until the beans are tender, about 1 hour.
  • Drain and cool.
  • Heat the olive oil in a large, heavy skillet over medium-high heat.
  • Add the onions and garlic and saute, stirring constantly, until soft, about 5 minutes.
  • Add bay leaf and cardamom and cook for 1 minute.
  • Add the leek rounds and carrot, reduce the heat, and saute, covered, for about 5 minutes, stirring occasionally.
  • Add the wine and tomatoes, bring to a simmer, then add the beans and cook for 5 minutes, uncovered, stirring constantly.
  • Add the vinegar, salt and pepper, stir well, and remove from the heat.

BRAISED WHITE BEANS AND LEEKS



Braised White Beans and Leeks image

Make and share this Braised White Beans and Leeks recipe from Food.com.

Provided by Brookelynne26

Categories     Beans

Time P1DT4h

Yield 8 serving(s)

Number Of Ingredients 12

1 lb dried white runner beans or 1 lb cannellini beans, rinsed and picked over
3 large leeks
1 tablespoon extra-virgin olive oil
2 celery ribs, diced
4 garlic cloves, coarsely chopped
2 tablespoons fresh thyme leaves
2 teaspoons herbes de provence
1/2-1 teaspoon red pepper flakes
sea salt & freshly ground black pepper
4 cups low sodium vegetable broth
1 cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese

Steps:

  • Soak the beans, uncovered, in a large bowl of cold water for at least 4 hours, or up to overnight. Drain and set aside.
  • Arrange a rack in the lower third of your oven and preheat to 225°F.
  • Trim the leeks discarding the tough green tops, halve vertically, and rinse in cold water, making sure to clean out any dirt trapped between the layers. Slice into thin half circles. In a Dutch oven or ovenproof casserole over medium heat, warm the olive oil. Add the celery, garlic, and leeks and cook until the vegetables are softened, 3-5 minutes.
  • Add the beans, thyme, herbs de Provence, red pepper flakes to taste, 3/4 teaspoon salt, and a generous amount of black pepper. Stir in the vegetables broth and 1/2 cup water and bring the mixture back up to a gentle boil. Cover the pot with an ovenproof lid or cover tightly with foil. Place in the oven and cook, checking occasionally to make sure the pot is never dry, until the beans are soft throughout but not falling apart, 3 to 3 1/2 hours. If the pot seems dry, add water in 1/2 cup increments and stir once or twice. Taste and adjust the salt and pepper if necessary.
  • Remove the pot from the oven and turn the temperature to 500°F Sprinkle the mozzarella and Parmesan on top of the bean mixture and put the pot back in the oven, leaving the lid off. Cook until the cheese is completely melted and brown in spots, 8-10 minutes. Serve hot.

Nutrition Facts : Calories 126.6, Fat 6.9, SaturatedFat 3.2, Cholesterol 16.6, Sodium 201.8, Carbohydrate 10.2, Fiber 2.4, Sugar 3.6, Protein 7.3

SIMPLE BRAISED LEEKS



Simple Braised Leeks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Number Of Ingredients 6

8 small leeks
2 tablespoons unsalted butter
Coarse salt and freshly ground pepper
1/2 cup homemade or low-sodium canned chicken stock
1/2 cup dry white wine, such as sauvignon blanc
Finely chopped flat-leaf parsley, for serving

Steps:

  • Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
  • Melt butter in a large skillet over medium heat. Add leeks to pan and arrange cut side down in a single layer. Cook until softened and light golden, 3 to 4 minutes. Turn leeks and cook on the other side until softened, 3 minutes. Season with salt and pepper. Turn the leeks again so they are cut side down and peel off any papery outer layers. Add stock and wine, stirring to deglaze pan. Cook for 1 minute. Bring to a boil, reduce to a simmer, and cover with a parchment paper round. Cook until the leeks are tender when pierced with a knife, about 15 minutes.
  • Remove parchment, raise heat, and cook until liquid is reduced, about 1 to 2 minutes. Sprinkle with coarse salt and parsley; serve.

Tips:

  • Soak the butter beans overnight: This will help them to cook more evenly and reduce the cooking time.
  • Use a good quality vegetable stock: This will add flavor to the dish and help to braise the leeks.
  • Don't overcook the leeks: They should be tender but still have a little bit of bite to them.
  • Add the butter beans to the pot in the last 15 minutes of cooking: This will prevent them from becoming overcooked.
  • Season the dish to taste: Add salt, pepper, and other herbs and spices as desired.
  • Serve the dish immediately: Butter beans and braised leeks are best served hot.

Conclusion:

Butter beans and braised leeks is a simple but flavorful dish that is perfect for a weeknight meal. The butter beans are creamy and tender, while the leeks are sweet and caramelized. The dish is also very versatile and can be served as a main course, side dish, or appetizer. Give this recipe a try the next time you're looking for a quick and easy meal that is packed with flavor. You won't be disappointed!

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