Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This Leek and Butter Bean Stew is a warm and hearty comfort food that simmers savory sautéed leeks, creamy butter beans, fresh herbs, broth, and plenty of garlic in one pot. Vegan and Gluten-Free.
This Vegan Leek and Butter Bean Stew is a one-pot comfort food that will instantly warm you up! It simmers sautéed leeks, canned white beans, and aromatics in vegetable broth – transforming into a cold-weather staple in less than 1 hour. Scoop up every bite with some crusty bread, and there you have it: the meal to curl up with on a crisp chilly day.
Table of Contents
An Uncomplicated Comfort Food
This Leek Butter Bean Stew is going down as one of my favorite simple yet comforting one-pot recipes. Just like my Cozy Vegan Stew with Mushrooms, I make it as soon as it gets a little chilly outside.
Sautéed leeks and creamy butter beans are the stars of this cold-weather favorite. I just love the mild onion flavor of the leeks and how the beans melt in my mouth! Combined with lots of garlic, fresh rosemary and thyme, a splash of white wine, and vegetable broth, this wholesome mix easily turns into a hearty meal layered with oniony, earthy, and tangy flavors that are too good to miss.
With only 15 minutes of hands-on work, your biggest worry won’t actually be making the stew… It’ll be making sure you have enough slices of buttered crusty bread to serve on the side!
What You Need for This Butter Bean Stew
This one-pot recipe comes together easily using mostly pantry staples and a handful of fresh ingredients:
- Leeks: this cousin to the onion, garlic, and shallot family (alliums) shines during fall and winter. It’s why you’ll find me adding leeks to all sorts of comfort foods, like this Vegan Potato Leek Soup and this Creamy Mushroom Leek Pasta! Here, their mild onion flavor and subtle sweetness balance the layers of savory, aromatic flavors.
- Garlic: you’ll need 5 garlic cloves for this recipe, although you can always add more if you really love the savory punch. Try not to use pre-minced garlic or garlic powder as a substitute—they just aren’t as flavorful.
- Fresh Herbs: fresh rosemary and fresh thyme leaves add earthy, aromatic notes to this warm and cozy winter stew. Dry herbs will work as a substitute, but you’ll need to reduce the quantities to 1/2 teaspoon of dried rosemary and 1/4 teaspoon of dried thyme.
- White Wine: opt for a dry white wine, like Sauvignon Blanc or Pinot Grigio. Or, if you’d rather skip the wine, use an equal amount of vegetable broth and add a little extra lemon juice at the end for a boost of acidity.
- Butter Beans: these large and in charge white beans are naturally soft and creamy, which helps them melt into the stew. I highly recommend having extra cans of beans in your cupboard so you can throw a white bean stew or these Cacio e Pepe Butter Beans together when you’re craving healthy-ish comfort food.
- Vegetable Broth: any brand of low-sodium vegetable broth will do. If you’d like to make this recipe extra savory, use vegan imitation chicken broth instead.
How to Make Leek Butter Bean Stew
- Sauté the sliced leeks in a large pot with melted butter until translucent. Add the garlic, herbs, and seasonings to the pot. Deglaze the pot with the wine and use a wooden spoon to scrape any browned bits off the bottom.
- Add the butter beans and broth to the pot. Heat to a boil, then reduce the heat and simmer until the stew thickens.
- Turn off the heat and stir in the lemon juice. Taste and adjust the flavors as needed.
- Divide the warm stew between serving bowls and garnish with parsley. Enjoy!
Caitlin’s Cooking Tips
- How to prepare leeks for cooking: Cut off the bottom white root, slice off the dark green leaves, then slice the leek in half lengthwise. Leeks have many layers that trap dirt and sand really well, so it’s important to wash the leek under cool running water first. Or, if the leeks are particularly dirty, add the sliced half-moons to a bowl of water, swish the pieces around to wash away the dirt, and then drain and rinse under running water.
- Reduce your food waste: We don’t need the root ends and dark green parts of the leeks, but that doesn’t mean you should just throw them out. The dark green ends can be thinly sliced and pan-fried for a crispy garnish on top of the stew (just like in my Mushroom Leek Pasta), while the roots can be frozen and used in a batch of this Homemade Vegetable Broth.
- Adjust the consistency: If the stew becomes too thick while simmering, keep adding splashes of vegetable broth or water until it becomes as broth as you like. Or, if it’s too thin, you can blend some of the white beans directly in the pot with an immersion blender.
Serving Suggestions
I always recommend serving thick slices of crusty bread on the side of my vegan stews, and this recipe is no different. A slice of my No-Knead Whole Wheat Bread is perfect for scooping up the creamy beans and soft vegetables. Plus, it makes the meal that much more satisfying.
If you’re making this stew for a fall or winter dinner, I recommend rounding out the meal with a beautiful leafy green salad. This Roasted Beet Salad with Fennel adds a nice zing, while this Lentil Pomegranate Salad with Cider Dressing cuts through the richness of the stew with its fresh flavors.
If you’re looking for more easy vegan stew recipes, you’ll also love this Cozy White Bean Stew, this Easy Vegan Chili Recipe, and this White Bean Puttanesca!
How to Store Leftover White Bean Stew
Transfer the cooled leftover stew to an airtight container. It will keep for up to 5 days in the fridge or up to 2 months in the freezer. Remember to leave some room at the top of the container for expansion and to thaw the leftovers in the fridge overnight before reheating.
The stew reheats well in the microwave (stirring every 30 seconds or so) and in a pot on the stove. It may thicken as it chills, but you can thin the consistency with splashes of broth or water, as needed.
Recipe FAQs
Yes, the name is the only difference between the two.
Dry butter beans cooked from scratch will work just as well as canned beans here. You’ll need to cook them in boiling water until they’re soft, then stir them into the stew during the last 5 minutes of simmering. You don’t want to add them too early, or else they’ll become mushy.
To keep this recipe oil-free, sauté the leeks, garlic, and herbs in a shallow layer of vegetable broth until they’re tender and fragrant. If the pan looks dry at all during cooking, add small splashes of broth.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Leek and Butter Bean Stew
Ingredients
- 2 leeks
- 2 tablespoons salted vegan butter
- 2 tablespoons olive oil
- 5 cloves garlic minced
- 1 teaspoon finely chopped fresh rosemary
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper plus more to taste
- 1/4 teaspoon paprika
- 1/2 cup dry white wine or sub vegetable broth
- 48 ounces canned butter beans drained and rinsed (3 cans)
- 2 cups vegetable broth
- Juice of 1/2 small lemon about 1 tablespoon
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Prep the Leeks: Cut the root ends and dark green parts off of the leeks, leaving only the tender white and light green parts. Cut each leek in half lengthwise, then run under water until clean, making sure to check the outer few layers of the leek for hidden dirt. Chop into 1/4” pieces. Prepare the remaining ingredients, if you haven’t already
- Sauté the Leeks: Melt the butter and oil in a wide dutch oven or large pot over medium heat. Add the chopped leeks along with a pinch of salt and pepper. Sauté for 6 to 8 minutes, until the leeks are translucent and their volume has reduced by half.
- Aromatics: Add the garlic, rosemary, thyme, pepper, and paprika to the pot and sauté for an additional 2 minutes, until the garlic is fragrant and begins to stick to the bottom of the pan.
- Deglaze: Add the white wine to the pan and use a wooden spoon or spatula to scrape any browned bits off of the bottom of the pan. Sauté for 3 to 5 minutes, stirring occasionally.
- Simmer: Add the butter beans and broth to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 10 to 15 minutes, stirring occasionally. If the stew begins to splatter, reduce the heat to medium low. If the stew becomes too thick for your liking you can also thin it out with additional vegetable broth.
- Final Touches: Turn the heat off and stir in the lemon juice; taste the stew and add any additional salt or pepper to taste, if necessary.
- Serve & Store: Divide the stew between serving bowls and garnish with a sprinkle of parsley. Serve warm; store any leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
