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Creamy Butter Beans With Leeks

Creamy butter beans with leeks & roasted gem squash

Creamy butter beans with leeks is a simple vegetarian dish of butter beans simmered with soft, sweet leeks, garlic and thyme until they turn rich and creamy, then topped with charred roasted gem squash wedges. It takes 45 minutes, serves four and is naturally vegan.

What makes it is plenty of good olive oil. Lifestyle Food Extra Virgin Olive Oil goes into the pan with the leeks and over the top at the end, giving the beans a silky, golden finish. Serve it as a light lunch, an easy midweek dinner or a side dish when you’re entertaining.

Ingredients

For the roasted gem squash:

• 2 gem squash, halved, seeds removed and each half cut into 4 wedges
• 1 tbsp Lifestyle Food Extra Virgin Olive Oil
• Salt and black pepper

For the butter beans:

• 2 tbsp Lifestyle Food Extra Virgin Olive Oil, plus extra for drizzling
• 2 leeks, thinly sliced and washed
• 3 garlic cloves, minced
• 2 x 400g tins butter beans, drained and rinsed
• ½ cup (125ml) vegetable stock
• Juice of ½ lemon
• 1 tsp fresh thyme leaves
• Salt and black pepper, to taste

To serve:

• Crusty or seeded bread
• Fresh parsley, chopped (optional)
• Lemon zest (optional)
• Toasted pumpkin seeds or almonds (optional)

How to make creamy butter beans with leeks

1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Toss the gem squash wedges with the olive oil, salt and pepper, then spread them out on the tray in a single layer.
3. Roast for 25–30 minutes, turning once halfway, until tender and caramelised at the edges.
4. Meanwhile, heat the olive oil in a large pan over medium heat. Add the leeks with a pinch of salt and cook for 8–10 minutes until soft and sweet.
5. Stir in the garlic and thyme and cook for another minute.
6. Add the butter beans and vegetable stock. Simmer gently for 8–10 minutes, stirring now and then and lightly crushing some of the beans with the back of a spoon, until the mixture is thick and creamy.
7. Stir through the lemon juice and season to taste.
8. Spoon the creamy butter beans into shallow bowls and top each one with 3–4 roasted gem squash wedges.
9. Drizzle generously with extra olive oil and finish with parsley, lemon zest and toasted seeds or almonds, if using. Serve with crusty bread.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serving Size: 4 servings

Butter beans with leeks FAQs

1. Can I use dried butter beans instead of tinned?
   Yes. Soak about 200g dried butter beans in cold water overnight, then drain and simmer them in fresh water for 45–60 minutes until tender before adding them to the leeks.
2. Is this recipe vegan and gluten-free?
   It’s naturally vegan and dairy-free. For a gluten-free version, check that your vegetable stock is gluten-free and serve it with gluten-free bread.
3. What can I use instead of gem squash?
   Butternut or pumpkin wedges work well. Cut them about 2cm thick and allow an extra 5–10 minutes in the oven.
4. Can I make creamy butter beans ahead of time?
   Yes. The beans keep in an airtight container in the fridge for up to 3 days. They thicken as they stand, so reheat gently with a splash of stock or water. Roast the gem squash on the day for the best texture.
5. What should I serve with butter beans and leeks?
   Crusty or seeded bread for mopping up the olive oil, a simple green salad, or grilled fish or chicken if you’re not keeping it vegetarian.

Shop Lifestyle Food Extra Virgin Olive Oil online for this recipe and your everyday cooking.