Creamy braised white beans and leeks is a hearty, protein-rich, and delicious meal that tastes like a mash-up of cheesy goulash and French onion soup. Serve it as a vegetarian main entree or side dish.
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Seeing as this winter is never going to end (I heard NYC has had 18 snowstorms so far this winter!), I have been trying to balance my cravings for hearty food with healthy alternatives.
This rib-sticking braised white beans recipe falls into both categories: it’s healthy and also a hearty vegetarian dish. It's reminiscent of a cheesy, herby goulash and French onion soup (don't miss my french onion grilled cheese!).
The white beans become rich and creamy while the celery provides a bit of crunch, and the Parmesan cheese turns golden and bubbly in the oven. This vegetarian bean recipe can be served as a main dish or side, depending on the serving size.
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⭐️ Why This Recipe is the Best
- Tasty - A delicious mash-up of cheesy, herby goulash, a gratin, and French onion soup! The Parmesan cheese gets caramelized in the oven and becomes golden and bubbly.
- Easy - Using canned beans makes it easy enough for a weeknight dinner.
- Healthy - Loaded with leeks, garlic, beans, and herbs, it's a nutritious, protein-rich, vegetarian, and naturally gluten-free side or main dish.
- Convenient - Make a double-batch and freeze your leftovers.
💬 What Does It Mean to Braise Beans?
Braising is a cooking technique that starts off by browning (usually meat) at a high heat, and then the heat is dropped to a low temperature to cook for a longer period of time, and in liquid. Although braising if often used to tenderize meat, it's a genius way to prepare beans, as they become creamy and tender.
🧀 Ingredient Notes
- Leeks - Make sure that you rinse your leeks well.
- Celery - Adds bright crunchy texture and flavor to our beans.
- Garlic - I recommend using fresh garlic for optimal flavor.
- Fresh thyme leaves - I recommend using fresh thyme leaves since they are a prominent flavor in this dish.
- Herbes de Provence - a French herb blend typically containing savory, marjoram, rosemary, thyme, and oregano. Use it to make this tomato tart!
- Parmesan cheese - Adds creamy nuttiness to our braised beans.
📝 Variations & Substitutions
- Beans. Although I love the creaminess of white beans in this recipe, you can easily substitute (canned) chickpeas, kidney beans, or pinto beans. For more bean recipes, try my vegetarian white bean chili and easy Tuscan bean salad.
- Make vegan/dairy-free: Use a plant-based cheese for the Parmesan or omit it altogether.
- Water. Substitute for the vegetable broth if you don't have any on hand. However, I would add a pinch more seasoning and salt to make up for it.
🔪 Recipe Instructions
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 large Dutch oven or heavy skillet over medium heat, warm the olive oil. Add the leeks and celery, and cook until the vegetables are softened, 3 to 5 minutes. Add garlic and cook for an additional minute.
Add the beans, thyme, herbes de Provence, salt, and pepper. Pour in the vegetable broth and bring the mixture back up to a gentle simmer. Cook for approximately 25 minutes (stirring occasionally) or until almost all of the liquid is gone.
Arrange a rack in the lower third of your oven and preheat the oven to 400 degrees F.
Sprinkle the Parmesan on top of the bean mixture and place the pot in the oven, leaving the lid off. Cook until the cheese is completely melted and brown in spots, around 10 minutes. Sprinkle with red pepper flakes (if using). Serve warm.
👩🏼🍳 Expert Tips
- Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
- How to freeze: Transfer your leftovers to a freezer-safe container and store in the freezer for up to 2 months.
- How to serve: This dish can be served as a main meal or side dish. I often serve it in a bowl or spoon it on top of toast (try it on sourdough discard focaccia or chewy ciabatta rolls) for a more substantial dinner.
- Drain and rinse your canned beans.
- The easiest way to remove thyme leaves from their stem is by following these steps:
- Hold the top of the stem between your thumb and forefinger.
- With your other thumb/forefinger, very gently grab the stem just below where you’re holding it, and slide your fingers downward.
💬 Frequently Asked Questions
In this recipe, we cook white beans with leeks, celery, garlic, and herbs in a Dutch oven for about 25 minutes (stirring occasionally) or until almost all of the liquid is gone. The mixture is then transferred to a preheated 400 degree F. oven for another 10 minutes. The white beans become rich and creamy while the celery provides a bit of crunch.
White beans are both protein-rich and high in fiber. They also contain many nutrients, like potassium, iron, and vitamin B6.
🍽 Related Recipes
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Creamy Braised White Beans and Leeks
Equipment
- Dutch oven or heavy skillet
Ingredients
- 3 large leeks
- 2 Tablespoons extra-virgin olive oil
- 2 celery stalks, finely chopped
- 4 cloves garlic, finely chopped or minced
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 2 Tablespoons fresh thyme leaves
- 2 teaspoons Herbes de Provence
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup low-sodium vegetable broth
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon red pepper flakes (optional)
Instructions
- 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 large Dutch oven or heavy skillet over medium heat, warm the olive oil. Add the leeks and celery, and cook until the vegetables are softened, 3 to 5 minutes. Add garlic and cook for an additional minute.
- Add the beans, thyme, herbes de Provence, salt, and pepper. Pour in the vegetable broth and bring the mixture back up to a gentle simmer. Cook for approximately 25 minutes (stirring occasionally) or until almost all of the liquid is gone.
- Arrange a rack in the lower third of your oven and preheat the oven to 400 degrees F.
- Sprinkle the Parmesan on top of the bean mixture and place the pot in the oven, leaving the lid off. Cook until the cheese is completely melted and brown in spots, around 10 minutes. Sprinkle with red pepper flakes (if using). Serve warm.
Notes
- Storage: Place in an airtight container and store in the refrigerator for up to 4 days.
- Drain and rinse your canned beans.
- Recipe adapted from The Sprouted Kitchen.
Clare
I can't believe how creamy this is! And so easy!
Gastronotherapy
Absolutely, Clare! Thanks for stopping by my blog! 🙂
MJ
I made this for a family gathering, where a couple of people were near-vegetarians. It was very popular, and I was asked for the recipe.
My only criticism is the "5 minute prep" amount of time. Trimming, washing and slicing the leeks took half an hour alone, and I don't want to tell you how long it took to strip the thyme leaves off the thyme stems! Oh, and 10 minutes to grate the fresh parmesan. At least I let my chopper/dicer machine handle the celery and garlic mincing.
Since there was none left after the dinner party, and I still have some leeks and a can of cannellini beans, I'm making it again today for myself!
MaryAnne
Hi MJ, thanks so much for leaving a review! I totally understand the longer prep time, so I will update that. 🙂 I'm so glad that it was a hit with everyone at your family gathering! I find that it's the perfect hearty dish for the colder months!
Gretchen
I'm on day 3 of eating this incredible recipe, and I'll be sad when it's all gone! I love the flavor, and it's a really easy way to use my leeks this time of year. I added a teaspoon of mustard to add a tiny bit of spiciness and a bit more salt. I can't wait to make it again!!
MaryAnne
Thanks so much, Gretchen! Adding a dollop of mustard sounds amazing!