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Cheesy Leeks and Beans Recipe

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3.9 from 7 reviews

A hearty and flavorful vegetarian dish featuring tender leeks cooked with cannellini beans, fresh herbs, and melted cheddar cheese. Enhanced with a zesty touch of lemon and topped with vegetarian pecorino and fresh parsley, this comforting dish is perfect for a quick and satisfying meal.

Ingredients

Main Ingredients

  • 1 tin drained cannellini beans (about 400g)
  • 1 leek, finely sliced
  • 2 cloves garlic, sliced
  • 1 sprig rosemary, diced
  • 1 sprig thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon butter
  • 1 tablespoon fresh lemon juice
  • ¾ cup (180ml) vegetable stock
  • 30g cheddar cheese, grated
  • 15g vegetarian pecorino, grated
  • Juice and zest of 0.5 lemon
  • Handful of parsley, finely chopped

Instructions

  1. Prepare the base: Add the butter to a saucepan and melt over low heat. Add the finely sliced leeks, sliced garlic, thyme, and diced rosemary. Cook gently for 8–10 minutes until the leeks are soft and fragrant, stirring occasionally to avoid browning.
  2. Incorporate lemon juice: Pour in the tablespoon of fresh lemon juice and cook for another 2 minutes to let it gently reduce, infusing the mixture with bright citrus flavor.
  3. Add beans and stock: Tip in the drained cannellini beans, vegetable stock, salt, pepper, and grated cheddar cheese. Stir to combine well and cook for an additional 8–10 minutes to allow the flavors to meld and the cheese to melt.
  4. Finish with cheese and herbs: Grate the vegetarian pecorino cheese over the top, add the lemon zest and extra lemon juice to taste, then scatter the finely chopped parsley over the dish for fresh aroma and color.
  5. Serve: Serve the cheesy leeks and beans hot, ideally accompanied by crispy bread to soak up the delicious sauce.

Notes

  • Use vegetarian pecorino to keep the dish vegetarian-friendly.
  • You can substitute the cheddar with a vegan cheese to make this recipe vegan.
  • Adjust seasoning according to your preference, especially after adding the cheeses.
  • For extra texture, serve with toasted sourdough or crusty bread.
  • Leftovers store well in the fridge for up to 2 days and can be gently reheated on the stovetop.

Find it online: https://recipeplenty.com/cheesy-leeks-and-beans-recipe/