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bowl of creamy braised white beans and leeks with a spoon.
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5 from 5 votes

Creamy Braised White Beans and Leeks

Creamy braised white beans and leeks is a hearty, protein-rich, and delicious vegetarian meal that tastes like a mash-up of cheesy goulash and French onion soup. Serve it as a main entree or side dish.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course, Side Dish
Cuisine: American, French
Diet: Vegetarian
Servings: 6 servings
Calories: 111kcal
Author: MaryAnne

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.

Nutrition

Calories: 111kcal | Carbohydrates: 9g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 438mg | Potassium: 121mg | Fiber: 2g | Sugar: 2g | Vitamin A: 986IU | Vitamin C: 10mg | Calcium: 146mg | Iron: 2mg