Burnt leeks & Butterbeans
A cozy, rustic dish inspired by British farmhouse kitchens — full of creamy comfort, rich roasted flavor, and nourishing plant power.
This isn’t just dinner — it’s a warm sweater in a bowl. Burnt leeks and butter beans is the kind of dish you’d imagine bubbling away in a countryside cottage oven on a gray, drizzly afternoon in the English countryside. It’s humble, hearty, and deeply satisfying — where simple ingredients meet bold, roasted flavor and creamy, herbed sauce. Think “posh baked beans,” but way more elevated and way more comforting.
Ingredients
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2 leek stalks (whole)
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2 tbsp Country Crock plant butter with olive oil
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1 tbsp King Arthur unbleached all-purpose flour
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4 garlic cloves (plain and powerful)
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300 ml organic plant milk (almond, oat, or soy — your call)
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¼ cup white wine (or white wine vinegar if preferred)
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½ tsp dried rosemary
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1 tbsp nutritional yeast (for umami and depth)
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550g butter beans, drained and rinsed
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Salt and cracked black pepper to taste
Directions
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Step 1: Char the Leeks
Preheat your oven to 200°C / 420°F (fan-assisted).
Trim the top ends off the leeks — just where they start to flare (save those leafy tops for stock or soup later!).
Lay the leeks on a baking tray and roast for 35–40 minutes, until deeply charred on the outside and tender on the inside. Don’t be afraid of a little burn — that smoky flavor is the secret weapon. -
Step 2: Make the Creamy Garlic Roux
In an oven-proof skillet or pan, melt the plant butter over medium heat.
Add the flour and garlic, whisking briskly to create a smooth, fragrant paste.
Cook for 1–2 minutes to take away the raw flour taste — you’re looking for a mellow golden color. -
Step 3: Build the Sauce
Slowly pour in the plant milk a little at a time, whisking constantly to keep things smooth.
Once it thickens, add the white wine and rosemary. Simmer gently for about 5–6 minutes, stirring regularly, until the sauce becomes creamy and glossy.
Add the nutritional yeast for that rich, cheesy depth (without the cheese). Season with salt and black pepper. -
Step 4: Add the Magic
Halve your roasted leeks lengthwise. Scoop out their soft, smoky centers and roughly chop them.
Fold the leek flesh and butter beans into your silky sauce. Stir until everything is cozy and coated. -
Step 5: Bake Until Bubbly
Pop the whole pan into the oven and bake for 15–20 minutes, until golden, slightly crusty on top, and smelling like an autumn hug.
How to Serve
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Spoon into deep bowls, add a crack of fresh black pepper, and serve with warm, crusty bread to soak up every last bit of that dreamy sauce. Optional (but highly recommended): a drizzle of olive oil and a glass of crisp white wine.
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This dish is perfect for rainy-day dinners, lazy weekend lunches, or any time you want to feel full, cozy, and a little fancy — without the fuss.