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Flavorful Butter Beans With Leeks taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Cheesy Beans and Leeks

Cozy up with these quick-cook cheesy beans and leeks – a creamy, herb-packed pressure cooker meal perfect for weeknights.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Soup
Cuisine Mexican
Servings 1 serving
Calories 420 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 1 tin cannellini beans drained
  • 1 leek
  • 2 cloves garlic minced
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon butter
  • ⅛ cup white wine
  • ¾ cup veggie stock
  • 30 grams cheddar cheese grated
  • 15 grams vegetarian pecorino grated
  • 0.5 lemon zested and juiced
  • 1 handful fresh parsley finely chopped

Instructions
 

Instructions

  • Thinly slice your leek and mince the garlic.
  • Melt the butter in the pressure cooker over medium heat.
  • Sauté the leeks and garlic for 5–7 minutes until soft and sweet.
  • Add rosemary and thyme and cook for another 2 minutes.
  • Pour in white wine and simmer for 2–3 minutes, then add veggie stock.
  • Add cannellini beans, salt, and pepper. Stir to combine.
  • Close lid and cook on high pressure for 8 minutes. Quick-release when done.
  • Stir in cheddar cheese and vegetarian pecorino.
  • Add lemon zest and juice, plus chopped parsley. Mix and serve warm.

Notes

Let leftovers cool before refrigerating for up to 3 days. Reheat with a splash of stock. Freeze in portions for easy meals later.