Delicious One-Pot Cannellini Beans with Sautéed Leeks
16 October 2024
Delicious One-Pot Cannellini Beans with Sautéed Leeks
Delicious One-Pot Cannellini Beans with Sautéed Leeks – Comfort in Simplicity
One-Pot Cannellini Beans with Sautéed Leeks: Comfort in Simplicity
I’m home, and while being back is always beautiful, jet lag has taken its toll. After a whirlwind of travel and excitement, there’s nothing quite like the comfort of home. Tonight, I needed something easy. Something that didn’t require a trip to the grocery store or too much thought—just a recipe with ingredients I could already find in our pantry and fridge. And so, I made what I shared recently with my beloved Relish Mama Cooking Club recently: a simple one-pot meal of cannellini beans with sautéed leeks and sumac.
It was exactly what I needed—hearty, nourishing, and packed with flavour. Best of all, it came together with little effort and was a massive hit with the family. I served it with steamed greens and brown rice, perfect for soaking up the lovely, lemony sauce. The simplicity of this meal is what makes it so special; it’s one of those dishes where a few humble ingredients come together to create something much greater than the sum of its parts.
Leeks are essential in this dish. I love how they transform when simmered with olive oil and salt—going from sharp and oniony to soft and sweet. The flavours deepen beautifully with garlic, fennel seeds, and sumac. Sumac, with its bright and tangy notes, adds a lovely Middle Eastern touch to the dish and cuts through the richness of the beans. This recipe is excellent if you’ve never cooked with sumac. It’s a versatile spice and a staple in my kitchen for adding something extra to salads, roasted vegetables, and grains.
Of course, the cannellini beans are another key player here. These soft and creamy little powerhouses make them the perfect base for this one-pot meal. I used tinned beans for convenience, but feel free to cook your own from dried if you have more time. Be sure to rinse tinned beans and legumes really well before including in your cooking. Crushing a few of the beans as they simmer helps thicken the sauce, creating a wonderful creamy texture that feels indulgent yet wholesome at the same time.
A squeeze of lemon and a handful of fresh parsley brighten everything up just before serving. And don’t forget that dollop of yoghurt on top. The creaminess of the yoghurt adds the perfect finishing touch. I love how these simple ingredients combine to create something satisfying and therapeutic, especially when you’re low on energy but still crave a nourishing meal.
This dish is also incredibly versatile. You can enjoy it as a hearty vegetarian main or serve it with a green salad, brown rice, or some crusty bread to mop up the sauce. The leftovers are just as delicious the next day, making it an excellent option for meal prep.
So, if you need a quick, healthy, and utterly delicious meal that you can whip up with pantry staples, I encourage you to try this recipe. Whether you’ve just returned from a busy trip or need a comforting dinner after a long day, this one-pot cannellini beans with sautéed leeks will quickly become a go-to in your kitchen. It’s the kind of dish that nourishes both the body and the soul—simple, honest food made with love.
I hope you enjoy it as much as we did!
Love Nellie
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I’d love to inspire your dinner table every week! Our Relish Mama Cooking Club offers exclusive recipes, cookbooks, and classes that go beyond what I share here. If you’ve enjoyed this recipe, then you will love what’s waiting inside the club. Explore more here, or feel free to reach out with any questions.
P.S –
Want to know more about our incredible food tours? We have upcoming tours to beautiful Italy and magnificent India. You can learn more by visiting our tours page here, or please don’t hesitate to contact me to discuss these gourmet tours. I’d love to help with any questions that you may have.
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Delicious One-Pot Cannellini Beans with Sautéed Leeks – Comfort in Simplicity
One Pot Cannelini Beans with sauteed leeks
Equipment
- 1 Medium sized saucepan
- 1 Cooking spoon
- 1 Chefs knife
- 1 small mixing bowl
Ingredients
- 2 Leeks
- 2 tablespoons of extra virgin olive oil
- ½ teaspoon of sea salt
- 2 Garlic Cloves peeled and very finely sliced
- ½ bunch of flat leaf parsley washed and chopped
- 1 teaspoon of fennel seeds toasted and ground
- 1 teaspoon of sumac + a little more for serving
- 2 x 400g tins of cannellini beans / butter beans
- 1 vegetable Stock Cube
- 1 tablespoon of Dijon Mustard
- 1 Lemon – Zest & juice
- Freshly cracked black pepper
To serve
- 100 g Full fat Greek or Natural Yoghurt
- A little additional sumac
- Enjoy on its own or with a green salad with a honey & mustard dressing + feta & steamed brown rice – all optional
Instructions
- Remove the ends from the leeks. Finely slice the leeks, then tip the leeks into a large colander and rinse well with cold water.
- Add the oil to a large heavy based frying pan & warm over a medium heat. Cook the leeks along with the salt and aautee, stirring often, until softened, around 10-15 mins.
- Add the sliced garlic and fennel seeds and sumac and cook, stirring, for one minute.
- Rinse the beans very well in cold water. Add the beans, along with ½ cup of water to the pan. Add the stock cube and mustard and bring to the boil. Simmer for 10 mins, until thickened, use a fork to crush just some of the beans a little, to aid in thickening the sauce.
- If your mix is too thick, you can adjust with water, to your desired consistency.
- Add the zest and juice of the lemon and most of the chopped parsley. Season to taste with salt and pepper.
- Spoon into bowls and top with a drizzle of yoghurt and remaining parsley. Add a little more sumac or pepper, when serving, if desired.
Notes
Nutrition
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