Tender, delicate leeks and creamy butter beans come together in this elegant, comforting dish. Light yet deeply satisfying, it’s a simple, plant-powered meal that celebrates humble ingredients and timeless cooking traditions.
4 large leeks
3 Tbsp extra virgin olive oil, divided
¾ tsp salt
Freshly ground black pepper, to taste
½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1 (15.5 oz) can butter beans (or other large white bean, such as cannellini), drained and rinsed
1 ½ cups vegetable broth
1 Tbsp nutritional yeast
Trim the leeks and cut off the dark green leaves at the top. Cut in half lengthwise. Clean leeks under running cold water to remove any sand, dirt or grit that may be stuck between the layers. Peel off thick outer layers and discard.
In a large, heavy skillet, heat 2 Tbsp olive oil over medium heat. Arrange leeks in a single layer in the pan, cut side down, and cook for 3-4 minutes, or until lightly golden. Using tongs, carefully turn leeks over and cook on the opposite side for an additional 3-4 minutes, or until lightly golden. Season with salt and black pepper, to taste.
Once again, turn the leeks back over with tongs so that they are cut side down. Add the wine and using a wooden spoon, gently scrape up any brown bits at the bottom of the pan. Add butter beans and broth; the broth should mostly cover the leeks and beans. Raise heat to bring to a boil, then immediately reduce heat and let simmer, uncovered, for 20-22 minutes, or until leeks are very tender and most of the liquid has been absorbed.
Preheat the broiler and place oven rack in center. While waiting for the oven to preheat, use tongs to flip each leek over once more, so that they are cut side up. Drizzle the leeks and beans evenly with the remaining 1 Tbsp olive oil and sprinkle the nutritional yeast on top. Place under the hot broiler until the leeks are deeply golden at the edges and nutritional yeast is starting to brown. Remove from oven and serve warm.
