One-Pot Brothy Butter Beans with Leeks and Spinach

Butter beans and fragrant leeks melt into a smoky and garlicky Spanish-flavored tomato broth, laced with succulent just-wilted spinach. Serve with a thick slice of crusty bread for a satisfying vegan dinner that cooks in only 30 minutes

A Weeknight Dinner with Bold Spanish Flavors

Adapted from a Moosewood Restaurant dish, the Spanish flavors of sherry and smoked paprika elevate simple ingredients into a next-level delicious meal. And thanks to the humble butter beans, this is a protein-packed vegan dinner that you can enjoy guilt-free again and again.

And did I mention it this magic comes together in only 30 minutes?

This dish is sure to become a new favorite in your weeknight dinner repertoire.

Ingredient Notes

Butter beans. Butter beans, also known as lima beans, are having a bit of a moment as a trendy ingredient. Their creamy and velvety texture makes them a staples in my weeknight dinner repertoire. And as an added bonus, they are also rich protein, fiber, and various vitamins and minerals.

Leeks. An allium related to onions and garlic, leeks have a mild, almost sweet, onion flavor.

Leeks are notoriously full of dirt and sand. To clean: trim off and compost the root end and the dark green tops. Slice the leek in half lengthwise, and then with the cut side facing down, cut into thin half-moon slices. Transfer all of the slices to a colander, and rinse well under cool running water. Once clean, dry the leeks off on a clean kitchen towel.

Spinach. Gives this dish a vibrant pop of green and a boost of vitamins and minerals. Add in the last minute of cooking so it is just wilted and still succulent.

Smoked Paprika. A classic spice used in Spanish cuisine, its also one of my favorite ingredients to add depth and complexity to vegetarian recipes. Smoked paprika is of course, smoky, and mildly spicy.

Dry Sherry. Spanish sherry gives the dish a crisp, tangy, and almost nutty flavor. Use a dry Spanish sherry such as a fino (pro: best flavor, great to sip on its own; con: short shelf life after opening) or a dry cooking sherry (pro: long shelf life; con: more salty and not good for drinking).

I used the Wegmans brand cooking sherry

If you can’t find sherry, substitute a dry white wine or dry vermouth for a slightly different, but still delicious, flavor. Or add 2 tbsp of sherry vinegar diluted into 1/2 c water for an alcohol-free version.

Stock. Use homemade or good quality chicken stock or vegetable stock to keep this dish vegetarian/vegan.

I love the Better Than Bouillion bases- just stir a teaspoon of the paste into 1 c hot water.

How to Make Brothy Butter Beans with Leeks and Spinach

1. Heat olive oil in a large pot over medium heat. Add garlic and leeks. Cook, stirring frequently, until the leeks are softened, 5 minutes. Add salt, smoked paprika, and red pepper flakes, stir and cook for 30 seconds.
2. Add sherry and cook for 5 minutes to reduce. Add tomatoes, broth, and beans; reduce heat and simmer for 20 minutes.
3. Add in baby spinach and cook until just wilted. Turn off heat and serve immediately with a large slice of crusty bread.

More Weeknight Dinner Recipes

• Cozy One-Pot Farro with Green Beans and Tomatoes
• Root Vegetable Red Lentil Soup with Cilantro Chutney
• 30-Minute Andouille Kale Soup

Brothy Butter Beans with Leeks and Spinach

Author: Sammy

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Butter beans and fragrant leeks melt into a smoky and garlicky Spanish-flavored tomato broth, laced with succulent just-wilted spinach. Serve with a thick slice of crusty bread.

Servings: 4

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Dinner

Cuisine: American, Spanish

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Ingredients

• 3 tbsp extra-virgin olive oil
• 3 cloves garlic chopped
• 2 large leeks cleaned and thinly sliced
• 1 tsp salt
• 1 tsp smoked paprika
• ½ tsp red pepper flakes
• ½ c dry or cooking sherry see note for more substitutions
• 28- oz can diced tomatoes
• 2 c vegetable or chicken stock
• 15- oz can butter beans or 2 c cooked from dried; drained and rinsed
• 5 oz (about 4 c) baby spinach
• Crusty bread for serving

Instructions

• Heat olive oil in a large pot over medium heat. Add garlic and leeks. Cook, stirring frequently, until the leeks are softened, 5 minutes. Add salt, smoked paprika, and red pepper flakes, stir and cook for 30 seconds.
• Add sherry and cook for 5 minutes to reduce. Add tomatoes, broth, and beans; reduce heat and simmer for 20 minutes.
• Add in baby spinach and cook until just wilted. Turn off heat and serve immediately with a large slice of crusty bread.

Notes

If you can’t find sherry, substitute a dry white wine or dry vermouth. Or add 2 tbsp of sherry vinegar diluted into 1/2 c water for a no alcohol version.