High protein, high flavour, and low effort. These leek-y beans are a dreamy weeknight dinner.
Serves
4
Leek
Garlic Clove
Parsley
Fennel Seed
Cooked Butter Beans
Vegetable Stock Cube
Dijon Mustard
Lemon
Natural Yoghurt
Pumpkin Seed
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Elena Silcock
Elena Silcock is the Managing food editor at Mob. She's also a food writer, chef and food stylist who has worked for various brands including BBC Good Food and Olive Magazine as well as in the kitchens of restaurants in both London and Copenhagen.
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Notes (17)
A
Alex J.
a month ago
Loved this dish! So quick and simple - lots of taste and very filling! It actually tastes really creamy but there's no cream etc added. Full of fibre, loved the Dijon mustard, lemon and plenty of chopped parsley!!! ENJOY!!
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Flora V.
2 months ago
This was so good!!! I used cannellini beans instead of butter beans which I think is even nicer
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Joanne Y.
2 months ago
I made two portions with the intention of eating half tomorrow. It was so delicious, I've eaten both in one sitting. Diet tomorrow!
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Reena D.
2 months ago
Proper good autumn grub!
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Gem L.
2 months ago
This is my go-to mid-week. I also add in Cavolo Nero, if I’m feeling fancy. I absolutely adore this recipe. It’s the perfect combo of fresh and bright, and comforting and unctuous, so it’s ideal for summer and winter. I love it.
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Mitchel C.
2 months ago
Great recipe, but after soaking beans for 16+ hours in water, I still had to sauté them for 30-40 minutes to get them soft enough to crush. In America, Lima beans are sold almost exclusively dry. Perhaps update the recipe to account for this? I’m surprised by your claim that you only need to sauté them for 10 mins.
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Jane A.
2 months ago
It says in the recipe "3 cans cooked butter beans", which is why they only need to be sautéed for 10 minutes. Starting with dry, raw beans is the reason it required so much extra cooking time - I agree broadly with your point though, that it may be worth adding a note to the recipe for people using dry beans. :)
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Charlotte P.
2 months ago
But the recipe calls for cooked beans, so reflects the cooking time for that? Not sure what the issue is!
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Victoria M.
a month ago
If you’re using raw beans you’d need to boil them to cook them first before starting the recipe. Canned beans are already cooked.
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Justin B.
19 days ago
I suspect you would actually have to soak & cook to use dried beans. You can get canned in Canada, surprising not in the US?
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Caroline C.
2 months ago
Loved this recipe. Served with roasted winter vegetables, as a vegan alternative to Sunday roast.
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Hannah B.
2 months ago
really good, easy & tasty! makes loadsss of portions which is great
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Helena R.
2 months ago
This is such an easy, tasty recipe. Makes 4 good portions as always with Mob recipes, very generous. Will definitely be making this again. You’ll notice I used flaked almonds as I’d run out of pumpkin seeds!
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Fiona S.
2 months ago
I'm having trouble finding big butter beans abroad, is there a substitute you'd recommend (maybe cannellini beans)?
Elena S.
2 months ago
·Chef
Hi! You can use any kind of white bean, or chickpeas would also work really well!
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Mitchel C.
2 months ago
Butter beans are also called Lima beans
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Anika W.
2 months ago
I love MOB, and I love this recipe. Simple, clean tasting flavours and a very easy way to cook a healthy, delicious meal.
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Elisa M.
3 months ago
Delicious one of my favourite recipes ever 🌞
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Terrence L.
3 months ago
Hi - 1kg of butter beans in cans with the liquid? How are you measuring this as I have never seen a 1kg can, or a 500g can for that matter!
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Terrence L.
3 months ago
Thanks - I see the ingredients have been altered - appreciate it!
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Meghna B.
3 months ago
Super easy, delicious and perfect for a mid-week meal. Served with some sourdough croutons to give it an extra crunch and worked so well.
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Beth H.
3 months ago
Probs one of my fav recipes and one I make almost weekly! Topped with a drizzle of chill oil 👌🏻
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Rich C.
3 months ago
Very tasty and easy with our freshly dug up (this morning) leeks :)
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Amica H.
3 months ago
Have made this a few times and it's really tasty. Great side for roast chicken
Elena Silcock
Elena Silcock is the Managing food editor at Mob. She's also a food writer, chef and food stylist who has worked for various brands including BBC Good Food and Olive Magazine as well as in the kitchens of restaurants in both London and Copenhagen.