These creamy lemon and herb beans combine tender leeks, butter beans, and fresh herbs in a savory, citrusy sauce. Nutritional yeast and soy milk add richness, creating a velvety texture. Pair with greens or crusty bread for a cozy plant-based meal.
Ingredients
- 1 tbsp (15 ml) olive oil
- 2 medium leeks roots removed and finely sliced
- 4 cloves garlic minced or grated
- 1 (14-oz [400-g]) can butter beans drained
- 1 14-oz [400-g] can cannellini beans drained
- Salt and pepper to taste
- 5 tbsp (20 g) chopped fresh parsley divided
- ¼ cup (15 g) chopped fresh dill plus more to garnish
- 1¼ cups (300 ml) vegetable broth (stock)
- 3 tbsp (30 g) nutritional yeast
- ¾ cup (180 ml) unsweetened soy milk
- Juice of 1 lemon
- Zest of 1 lemon to garnish
- 1 tsp chili flakes to garnish
Instructions
- Heat the oil in a large pan over medium heat. Add the leeks and soften them for 5 minutes, then add the garlic. Stir for 1 minute to soften, then add the beans. Season generously with salt and pepper, and mix well. Mix in 3 tablespoons (12 g) of the parsley and all the dill.
- Pour in the broth and bring to a simmer. Simmer for 5 minutes, or until the broth has reduced by half. Turn down the heat slightly and add the nutritional yeast and soy milk. Gently simmer over the heat until the sauce reduces to your desired thickness. Be careful not to boil, as the milk will split.
- Stir in the lemon juice and season to taste with salt and pepper. Add the remaining 2 tablespoons (8 g) of parsley. Mix well and serve.
- Top with lemon zest, more dill and chili flakes.