These delicious cheesy beans and leeks are the ultimate fuss-free vegetarian comfort food, ready in under 30 minutes and perfect for being mopped up with crusty bread! I love how cozy this meal is while still being light on your stomach.

It kind of goes without saying that I’m in my beans era. My viral creamy butter beans remain an all-time favorite with me and all of you, and these 15-minute white beans with lemon and garlic are also simply stunning.

Beyond that, from Crispy Black Bean Tacos and homemade baked beans to Cheesy Beans and Butterbean Stew, I’m here for it. I also recently made this sausage and bean casserole which is essentially this recipe but more!

Ingredients Notes

Scroll down to the recipe card at the bottom of the page for the full quantities and instructions for this recipe.

• Beans: In this recipe, I’ve used canned cannellini beans because I think they’re the perfect size and creamy texture. Butter beans would also work, as would navy beans (also known as haricot beans).
  
• Leek: This recipe uses on large leek, slowly sauted until it’s beautifully soft and fragrant. I think the mellow flavor of leek is just perfect, but you could also substitute for onion or shallots if you need to!
  
• Garlic: I used a couple of cloves of minced garlic for this recipe. Feel free to adjust according to your tastes.
  
• Seasonings: We keep the seasonings fairly minimal in this recipe. You’ll need a sprig of rosemary, a sprig of thyme, and salt and pepper. You could use dried oregano and thyme if you need to.
  
• Butter: Butter and leeks go together hand-in-hand. Use any neutral oil as a substitution if you need to.
  
• White wine: A splash of white wine helps to deglaze the pan and adds a lovely flavor to this dish. The alcohol does cook off in the pan, but feel free to omit if you want it to be wine-free.
  
• Lemon: I love the addition of a fresh squeeze of lemon and some lemon zest for this recipe.
  
• Vegetable Stock: I use vegetable stock cubes mixed with boiling water. If you would prefer to use premixed stock, feel free. If you aren’t vegetarian, you could also use chicken stock.
  
• Cheese: Cheddar cheese and vegetarian pecorino cheese are used in this recipe. Again, if you aren’t vegetarian, use Parmesan cheese instead of Pecorino.
  
• Handful parsley, finely chopped

How to Make These Cheesy Leeks and Beans:

Step 1: Sauté the Leeks and Aromatics

Begin by melting the butter in a saucepan over low heat. Then, Add the finely sliced leeks, sliced garlic, thyme and diced rosemary. Sauté these ingredients for about 8 to 10 minutes until the leeks become soft and fragrant.

Step 2: Add the Wine

Pour in the white wine and continue cooking for another couple of minutes. If you don’t like wine or would rather not have alcohol in the dish, simply omit it.

Step 3: Combine the Beans and Seasonings

Add the drained cannellini beans to the saucepan, along with the veggie stock, salt, and pepper.Stir everything together, and allow the mixture to simmer for another 8 to 10 minutes.

Step 4: Add the Cheese

Grate the cheese and sprinkle it into the pan. Continue cooking, stirring gently, until the cheese is fully melted and the dish has a creamy consistency.

Step 5: Finish with Pecorino, Lemon and Parsley

Grate the vegetarian pecorino over the top of the dish, then taste the dish and adjust the seasoning if needed. Finish by sprinkling a handful of finely chopped parsley, a squeeze of lemon juice, and some lemon zest.

Serving Ideas for These Cheesy Leeks and Beans

I think this is a delicious light main meal on its own, served with a hunk of crusty bread or some homemade garlic bread.

You could also have it as more of a side dish, though, with roasted green beans, crispy potatoes, and other sides.

FAQs:

Q: Can I use a different type of bean?
A: Absolutely! While cannellini beans work wonderfully in this recipe, you can experiment with other beans like butter beans or navy beans for a twist on flavors and textures.

Q: What can I substitute for white wine?
A: If you prefer not to use wine, you can replace it with more vegetable broth, white wine vinegar, or even apple cider vinegar for a tangy kick.

Q: Is there a vegan option for this recipe?
A: Yes, you can easily make this dish vegan by substituting dairy butter and cheeses with plant-based alternatives.