Sides · Simple Flavours

Creamy Butter Beans

It’s not often that I leave potatoes off the plate in exchange for another carb, but this is a very delicious option, especially with steak or pan fried fish!


4 leeks

2 tins of butter beans

3 cloves of garlic

Small handful of fresh thyme

Small handful of fresh parsley

Glass of white wine

1 tbsp natural yogurt

Salt and pepper to season

Juice of half a lemon



  1. Over a very low heat, sweat the thinly sliced leeks in a splash of olive oil, along with the thyme and garlic, for around 15 minutes
  2. Once softened, add the wine and turn up the heat until it boils, then add the beans and enough water to just cover the beans in the pan
  3. Simmer for around 10 minutes until the beans are nicely softened
  4. Add the parsley, yogurt and seasoning
  5. Just before serving, stir through the lemon juice, and you’re good to go

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