Creamy Lemon and Herb White Beans

Creamy Lemon and Herb White Beans

5 from 3 votes


  • 2 medium leeks about 175g
  • Four cloves of garlic minced or grated
  • 1 x 400g tin of butter beans drained
  • 1 x 400g tin of cannellini beans drained
  • 5 tbsp chopped parsley
  • 3 tbsp chopped dill
  • 3 tbsp nutritional yeast
  • 300 ml veg stock
  • 200 ml unsweetened soya milk
  • Juice of 1 lemon

To serve

  • Chopped dill
  • Lemon zest
  • Chilli breadcrumbs


  • Wash the leeks and finely slice. Heat 1 tbsp oil in a large pan and add the leeks. Soften for 5 minutes over a medium heat and then add the garlic, 3 tbsp of the chopped parsley and all of the dill.
  • Stir for a minute to soften and then add the beans and a generous pinch of salt and mix.
  • Pour in the vegetable stock and bring to a simmer. Simmer for 5 minutes or until the stock has reduced by half. Add the nutritional yeast and soya milk. Stir for a few minutes over the heat but do not boil as the milk will split.
  • Season well with salt and pepper and squeeze in the juice of the lemon. Add the remaining 2 tbsp of chopped parsley. Mix well and serve.
  • Top with lemon zest, chopped dill and chilli breadcrumbs.


  1. 5 stars
    What a lovely dish, thank you so much for the recipe! Love it and will definitely make it again!

  2. 5 stars
    This was lick-the-bowl good. I didn’t make the breadcrumbs (husband doesn’t love that texture) so I sprinkled some chili powder on top and it was delish!

  3. 5 stars
    A delicious new way to eat beans! I just prepared some to serve at Thanksgiving tomorrow and am sure they will be a hit.

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