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.
Servings: 4
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.