I can’t think of a better flavour combination than leeks and bacon. Add some cream and cannellini beans and you’ve got a dish that’s basically begging you to tuck in for the night. This comforting dinner comes together in under 30 minutes, using only seven ingredients. It’s a quick weeknight meal that’s both easy and satisfying.
Equipment
Here’s what you need to make creamy leeks and beans at home:
- large pan with lid
- slotted spoon
- chef’s knife
- cutting board
- whisk
- wooden spoon or spatula
Note: you can find the full recipe and ingredients list below!
Cooking Tips
- Start with a cold pan. Starting the bacon in a cold pan will allow the fat to slowly render out and melt, making extra crispy bacon bits for a nice contrast to the creamy beans.
- Don’t have heavy cream? Milk will work in a pinch. Simply add an extra tablespoon of flour to help thicken the sauce.
- Don’t have cannellini beans? Try using navy beans or lima beans instead.
- Serve it with… thick-crusted bread like baguette or a country-style sourdough loaf. Heck, even a slice of my overnight focaccia would be great!
Are leeks similar to onions?
Leeks are alliums, like onions or shallots, but they have a more mild flavour and thicker consistency. This makes them great for soups, stews, sauces and braises because they add beautiful flavour and texture when cooked over long periods. The dark green upper leaves are generally too tough and fibrous to eat raw. However, you can fry them for added texture or use them for making stock.
How to clean leeks
Leeks grow in sandy soil that can get between each layer. Proper cleaning is highly recommended to avoid grit in your food. To clean leeks, cut them in half lengthwise and run them under water, allowing the water to get between each layer and clean away the dirt and sand. You can also slice leeks into rounds and soak them in a bowl of cold water. The sand will sink to the bottom of the bowl and can be easily discarded.
Creamy Cannellini Beans w/ leeks + bacon
4
servings40
minutesIngredients
3 strips bacon, sliced
3 leeks, cleaned and sliced
1 sprig rosemary
1 tbsp flour
1 cup heavy cream (cold)
1 540mL can cannellini beans
Salt
Pepper
Bread for toasting (I’m using a baguette)
Directions
Add bacon to a large pan and turn heat to medium. Cook on medium, occasionally stirring, until crispy. Using a slotted spoon, remove bacon and let rest on a paper-towel lined plate. Leaving about 2 tbsp of bacon grease in the pan and discard the rest.
Back in the pan, add sliced leeks and season generously with salt. Add the rosemary leaves and discard the stem. Cook until soft and slightly caramelized.
Once caramelized, add flour and stir to coat the leeks. Cook until the raw flour smell is gone, about one minute.
Once the flour is slightly toasted, slowly add cold cream while whisking. Continue whisking on medium until the cream has thickened and there are no lumps.
Once thickened, add beans, cooked bacon and a few cracks of fresh black pepper. Bring to a simmer, reduce to low and cover while you make your toast.
Once your bread is toasted. Top with creamy cannellini beans and finish with more fresh cracked black pepper. You can also fry up the leek tops and throw those on for added crunch! Serve warm.