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This Leek and Butter Bean Stew is a heat and hearty consolation meals that simmers savory sautéed leeks, creamy butter beans, contemporary herbs, broth, and loads of garlic in a single pot. Vegan and Gluten-Free.
This Vegan Leek and Butter Bean Stew is a one-pot consolation meals that can immediately heat you up! It simmers sautéed leeks, canned white beans, and aromatics in vegetable broth – remodeling right into a cold-weather staple in lower than 1 hour. Scoop up each chew with some crusty bread, and there you’ve it: the meal to curve up with on a crisp chilly day.
Desk of Contents
An Uncomplicated Consolation Meals
This Leek Butter Bean Stew goes down as one in every of my favourite easy but comforting one-pot recipes. Identical to my Cozy Vegan Stew with Mushrooms, I make it as quickly because it will get a little bit chilly outdoors.
Sautéed leeks and creamy butter beans are the celebrities of this cold-weather favourite. I simply love the delicate onion taste of the leeks and the way the beans soften in my mouth! Mixed with a number of garlic, contemporary rosemary and thyme, a splash of white wine, and vegetable broth, this healthful combine simply turns right into a hearty meal layered with oniony, earthy, and tangy flavors which might be too good to overlook.
With solely quarter-hour of hands-on work, your largest fear received’t really be making the stew… It’ll be ensuring you’ve sufficient slices of buttered crusty bread to serve on the facet!
What You Want for This Butter Bean Stew
This one-pot recipe comes collectively simply utilizing principally pantry staples and a handful of contemporary components:
- Leeks: this cousin to the onion, garlic, and shallot household (alliums) shines throughout fall and winter. It’s why you’ll discover me including leeks to all types of consolation meals, like this Vegan Potato Leek Soup and this Creamy Mushroom Leek Pasta! Right here, their delicate onion taste and refined sweetness stability the layers of savory, fragrant flavors.
- Garlic: you’ll want 5 garlic cloves for this recipe, though you may at all times add extra in the event you actually love the savory punch. Attempt to not use pre-minced garlic or garlic powder instead—they only aren’t as flavorful.
- Recent Herbs: contemporary rosemary and contemporary thyme leaves add earthy, fragrant notes to this heat and comfy winter stew. Dry herbs will work instead, however you’ll want to cut back the portions to 1/2 teaspoon of dried rosemary and 1/4 teaspoon of dried thyme.
- White Wine: go for a dry white wine, like Sauvignon Blanc or Pinot Grigio. Or, in the event you’d relatively skip the wine, use an equal quantity of vegetable broth and add a little bit additional lemon juice on the finish for a lift of acidity.
- Butter Beans: these massive and in cost white beans are naturally smooth and creamy, which helps them soften into the stew. I extremely suggest having additional cans of beans in your cabinet so you may throw a white bean stew or these Cacio e Pepe Butter Beans collectively whenever you’re craving healthy-ish consolation meals.
- Vegetable Broth: any model of low-sodium vegetable broth will do. When you’d wish to make this recipe additional savory, use vegan imitation rooster broth as a substitute.
Find out how to Make Leek Butter Bean Stew
- Sauté the sliced leeks in a big pot with melted butter till translucent. Add the garlic, herbs, and seasonings to the pot. Deglaze the pot with the wine and use a wood spoon to scrape any browned bits off the underside.
- Add the butter beans and broth to the pot. Warmth to a boil, then scale back the warmth and simmer till the stew thickens.
- Flip off the warmth and stir within the lemon juice. Style and regulate the flavors as wanted.
- Divide the nice and cozy stew between serving bowls and garnish with parsley. Take pleasure in!
Caitlin’s Cooking Ideas
- Find out how to put together leeks for cooking: Reduce off the underside white root, slice off the darkish inexperienced leaves, then slice the leek in half lengthwise. Leeks have many layers that lure dust and sand very well, so it’s vital to scrub the leek underneath cool working water first. Or, if the leeks are notably soiled, add the sliced half-moons to a bowl of water, swish the items round to scrub away the dust, after which drain and rinse underneath working water.
- Cut back your meals waste: We don’t want the basis ends and darkish inexperienced elements of the leeks, however that doesn’t imply you need to simply throw them out. The darkish inexperienced ends might be thinly sliced and pan-fried for a crispy garnish on prime of the stew (identical to in my Mushroom Leek Pasta), whereas the roots might be frozen and utilized in a batch of this Selfmade Vegetable Broth.
- Modify the consistency: If the stew turns into too thick whereas simmering, maintain including splashes of vegetable broth or water till it turns into as broth as you want. Or, if it’s too skinny, you may mix a few of the white beans instantly within the pot with an immersion blender.
Serving Options
I at all times suggest serving thick slices of crusty bread on the facet of my vegan stews, and this recipe is not any totally different. A slice of my No-Knead Entire Wheat Bread is ideal for scooping up the creamy beans and smooth greens. Plus, it makes the meal that rather more satisfying.
When you’re making this stew for a fall or winter dinner, I like to recommend rounding out the meal with a phenomenal leafy inexperienced salad. This Roasted Beet Salad with Fennel provides a pleasant zing, whereas this Lentil Pomegranate Salad with Cider Dressing cuts by way of the richness of the stew with its contemporary flavors.
When you’re in search of easier vegan stew recipes, you’ll additionally love this Cozy White Bean Stew, this Simple Vegan Chili Recipe, and this White Bean Puttanesca!
Find out how to Retailer Leftover White Bean Stew
Switch the cooled leftover stew to an hermetic container. It would maintain for as much as 5 days within the fridge or as much as 2 months within the freezer. Bear in mind to go away some room on the prime of the container for growth and to thaw the leftovers within the fridge in a single day earlier than reheating.
The stew reheats nicely within the microwave (stirring each 30 seconds or so) and in a pot on the range. It might thicken because it chills, however you may skinny the consistency with splashes of broth or water, as wanted.
Recipe FAQs
Sure, the title is the one distinction between the 2.
Dry butter beans cooked from scratch will work simply in addition to canned beans right here. You’ll must prepare dinner them in boiling water till they’re smooth, then stir them into the stew over the past 5 minutes of simmering. You don’t wish to add them too early, or else they’ll change into mushy.
To maintain this recipe oil-free, sauté the leeks, garlic, and herbs in a shallow layer of vegetable broth till they’re tender and aromatic. If the pan seems to be dry in any respect throughout cooking, add small splashes of broth.
Take pleasure in! When you make this recipe and resolve to share it on Fb or Instagram, don’t overlook to tag me @FromMyBowl + #FromMyBowl! I’d additionally find it irresistible in the event you might go away a remark under with a recipe score! Thanks for the help 😊
- 2 leeks
- 2 tablespoons salted vegan butter
- 2 tablespoons olive oil
- 5 cloves garlic minced
- 1 teaspoon finely chopped contemporary rosemary
- 1/2 teaspoon contemporary thyme leaves
- 1/2 teaspoon freshly floor black pepper plus extra to style
- 1/4 teaspoon paprika
- 1/2 cup dry white wine or sub vegetable broth
- 48 ounces canned butter beans drained and rinsed (3 cans)
- 2 cups vegetable broth
- Juice of 1/2 small lemon about 1 tablespoon
- 2 tablespoons chopped contemporary parsley for garnish
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Prep the Leeks: Reduce the basis ends and darkish inexperienced elements off of the leeks, leaving solely the tender white and lightweight inexperienced elements. Reduce every leek in half lengthwise, then run underneath water till clear, ensuring to examine the outer few layers of the leek for hidden dust. Chop into 1/4” items. Put together the remaining components, in the event you haven’t already
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Sauté the Leeks: Soften the butter and oil in a large dutch oven or massive pot over medium warmth. Add the chopped leeks together with a pinch of salt and pepper. Sauté for six to eight minutes, till the leeks are translucent and their quantity has decreased by half.
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Aromatics: Add the garlic, rosemary, thyme, pepper, and paprika to the pot and sauté for an extra 2 minutes, till the garlic is aromatic and begins to stay to the underside of the pan.
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Deglaze: Add the white wine to the pan and use a wood spoon or spatula to scrape any browned bits off of the underside of the pan. Sauté for 3 to five minutes, stirring sometimes.
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Simmer: Add the butter beans and broth to the pot. Carry to a boil over excessive warmth, then scale back the warmth to medium and simmer for 10 to fifteen minutes, stirring sometimes. If the stew begins to splatter, scale back the warmth to medium low. If the stew turns into too thick on your liking you may also skinny it out with further vegetable broth.
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Remaining Touches: Flip the warmth off and stir within the lemon juice; style the stew and add any further salt or pepper to style, if mandatory.
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Serve & Retailer: Divide the stew between serving bowls and garnish with a sprinkle of parsley. Serve heat; retailer any leftovers within the fridge for as much as 5 days, or within the freezer for as much as 2 months.
Energy: 533kcalCarbohydrates: 74gProtein: 25.3gFats: 16g
