Leek-y Beans

4.6
38
Notes
40 mins cook
High protein, high flavour, and low effort. These leek-y beans are a dreamy weeknight dinner.
Elena Silcock

Elena Silcock

Leek y Beans
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Serves
4
Leek
Garlic Clove
Parsley
Fennel Seed
Cooked Butter Beans
Vegetable Stock Cube
Dijon Mustard
Lemon
Natural Yoghurt
Pumpkin Seed

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    Notes
    (24)

    G
    Giorgia S.
    19 days ago
    Didn’t have any fennel seeds but it was super tasty anyway! Really creamy and comforting - big slice of buttered sourdough on the side . Great for winter nights !
    S
    Susanne R.
    19 days ago
    (edited)
    I didn't have any fennel seeds but used a small fennel bulb, cooked with the leek. And at the end stirred in a teaspoon of nduja paste, and served with parmesan and chilli oil. It was delicious!
    M
    Madison K.
    24 days ago
    Delicious!!!
    K
    Kitty S.
    a month ago
    Quick and simple to make! I added spinach and stronger garlic and it was delicious - perfect for mid week.
    B
    Bram L.
    a month ago
    A drizzle of peanut rayu is a great addition.
    J
    Jennifer W.
    a month ago
    Made way more than 4 portions (more 6-8). We had it on the bread for dinner, nice and filling. Only used 2 tins of butter beans, thought I'd 3 in but didn't. Fine with the 2 though! All enjoyed it, including the tween!
    S
    Sarah M.
    a month ago
    Oh wow, so quick to make and so tasty. Sadly no parsley in this kitchen today, so doubled up the fennel seeds, they are essentially imo. As Rachel W mentioned, taste before adding salt at the end .
    S
    Sue P.
    a month ago
    So easy to make and really tasty. I didn't have enough butter beans so I used one can of borlotti beans as a substitute.
    C
    Cicely R.
    2 months ago
    Made this for the first time tonight and absolutely loved it! Served it with some creamy mash and turkey steaks. We’ve got loads left over, is this freezer friendly?
    Mob
    Mob
    2 months ago
    ·
    Admin
    Thanks Cicely, so glad you loved it! You can definitely freeze the leftover leek-y beans. We'd finish with the yoghurt and seeds on the day to avoid effecting their texture.
    L
    Lyn C.
    2 months ago
    Love, love love this dish. So easy, nutritious & warming. I sometimes add a couple of handfuls of fresh baby spinach through it too. Also, usually make it with jars of canelinni beans as I live in France & butter beans are hard to come by.
    R
    Rachel W.
    2 months ago
    (edited)
    This is a great dish if you have lots of leeks to use up, and I never get to use fennel seeds so that was a nice addition. I will say, Sophie Waplington has a similar dish using butter beans and zucchini that I prefer, but this was still good! Also I definitely suggest waiting to salt until after adding the bouillon!
    E
    Ella R.
    2 months ago
    These were SUBLIME
    K
    Karthiga D.
    2 months ago
    Very flavourful! Great with sourdough bread.
    A
    Alex J.
    3 months ago
    Loved this dish! So quick and simple - lots of taste and very filling! It actually tastes really creamy but there's no cream etc added. Full of fibre, loved the Dijon mustard, lemon and plenty of chopped parsley!!! ENJOY!!
    F
    Flora V.
    3 months ago
    This was so good!!! I used cannellini beans instead of butter beans which I think is even nicer
    J
    Joanne Y.
    3 months ago
    I made two portions with the intention of eating half tomorrow. It was so delicious, I've eaten both in one sitting. Diet tomorrow!
    R
    Reena D.
    3 months ago
    Proper good autumn grub!
    G
    Gem L.
    3 months ago
    This is my go-to mid-week. I also add in Cavolo Nero, if I’m feeling fancy. I absolutely adore this recipe. It’s the perfect combo of fresh and bright, and comforting and unctuous, so it’s ideal for summer and winter. I love it.
    M
    Mitchel C.
    4 months ago
    Great recipe, but after soaking beans for 16+ hours in water, I still had to sauté them for 30-40 minutes to get them soft enough to crush. In America, Lima beans are sold almost exclusively dry. Perhaps update the recipe to account for this? I’m surprised by your claim that you only need to sauté them for 10 mins.
    J
    Jane A.
    4 months ago
    It says in the recipe "3 cans cooked butter beans", which is why they only need to be sautéed for 10 minutes. Starting with dry, raw beans is the reason it required so much extra cooking time - I agree broadly with your point though, that it may be worth adding a note to the recipe for people using dry beans. :)
    C
    Charlotte P.
    3 months ago
    But the recipe calls for cooked beans, so reflects the cooking time for that? Not sure what the issue is!
    V
    Victoria M.
    3 months ago
    If you’re using raw beans you’d need to boil them to cook them first before starting the recipe. Canned beans are already cooked.
    J
    Justin B.
    2 months ago
    I suspect you would actually have to soak & cook to use dried beans. You can get canned in Canada, surprising not in the US?
    C
    Caroline C.
    4 months ago
    Loved this recipe. Served with roasted winter vegetables, as a vegan alternative to Sunday roast.
    H
    Hannah B.
    4 months ago
    really good, easy & tasty! makes loadsss of portions which is great
    H
    Helena R.
    4 months ago
    This is such an easy, tasty recipe. Makes 4 good portions as always with Mob recipes, very generous. Will definitely be making this again. You’ll notice I used flaked almonds as I’d run out of pumpkin seeds!
    F
    Fiona S.
    4 months ago
    I'm having trouble finding big butter beans abroad, is there a substitute you'd recommend (maybe cannellini beans)?
    Elena S.
    Elena S.
    4 months ago
    ·
    Chef
    Hi! You can use any kind of white bean, or chickpeas would also work really well!
    M
    Mitchel C.
    4 months ago
    Butter beans are also called Lima beans
    A
    Anika W.
    4 months ago
    I love MOB, and I love this recipe. Simple, clean tasting flavours and a very easy way to cook a healthy, delicious meal.

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