The creamy beans with leeks and lemon are a simple, quick, and economical dish, perfect when you want to bring something tasty to the table without complicating your life. They are prepared with just a few ingredients in less than 20 minutes, but the result is surprising: the leeks, with their delicate and slightly sweet flavor, blend with the creaminess of the beans and the freshness of the lemon, creating a perfect balance. This recipe is rich in plant-based protein, filling and versatile: you can serve it as a main course with toasted bread, pair it with grains like rice, farro or barley, or use it as a hearty side. Also, you can make it in advance: it keeps very well and is ideal for a quick weekday lunch.
If you’re looking for other recipes with beans or leeks, you might also be interested in these ideas:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Sustainable
- Seasonality: Fall, Winter and Spring
Ingredients to make Creamy beans with leeks and lemon: easy, economical recipe ready in 20 minutes
- 2 leeks
- 2 1/2 cups white beans (Spain variety)
- 1 cup vegetable broth
- 1 lemon (juice and zest)
- 1 tbsp spreadable cheese (plant-based)
- marjoram
- extra virgin olive oil
- salt
- pepper
Tools to make Creamy beans with leeks and lemon: easy, economical recipe ready in 20 minutes
- Tegame
- Coltello
- Tagliere
- Grattugia per limoni
How to make Creamy beans with leeks and lemon: easy, economical recipe ready in 20 minutes
Remove the toughest outer layer and slice the leeks into rounds.
Heat a drizzle of oil in a pan and add the leeks. Cook for about 5 minutes, until soft and lightly golden.
Add the drained and rinsed beans, season with salt and pepper and add the marjoram.
Pour the vegetable broth (or hot water), stir and cook covered over medium-low heat for about 10 minutes.
At the end of cooking add the lemon zest and juice. For a creamier texture, also stir in the spreadable cheese (or a plant-based alternative).
Serve hot with toasted bread or as an accompaniment to grains.
Storage
You can store the beans in the refrigerator in an airtight container for up to 4 days.
They can also be frozen for up to 3 months.
Tips
Use untreated (organic) lemon to make the most of the zest.
Don’t overdo the lemon juice: add it little by little to balance the flavor.
For a 100% plant-based version, replace the cheese with coconut milk or plant-based cream.
Variations
With cannellini beans: perfect instead of Spain white beans.
With onion: an alternative to leeks.
Extra creamy: blend a small portion of the beans.
Fresher: add parsley or thyme.
FAQ (Questions & Answers)
Can I use dried beans?
Yes, but they must be soaked and cooked in advance.
Is this recipe vegan?
Yes, just use a plant-based alternative to the spreadable cheese.
Can I prepare it in advance?
Absolutely yes, in fact it’s even more flavorful the next day.
