Green Saucy Beans
Green Saucy Beans- made with leeks and fresh basil, these green saucy beans are perfect to serve alongside your favorite protein or on top of crispy toast for a quick and easy meal. (dairy-free)
These Green Saucy Beans are about as delicious as springtime gets. Made with sautéed leeks, white beans, and peas, tossed in a creamy lemon basil sauce, it’s like an explosion of flavor in a bowl.
My favorite way to serve these beans are alongside a main protein source (such as breaded tofu cutlets) or on top of crusty sourdough, for a beans on toast situation. Trust me, if there’s one recipe you make this season, let this be it!
Ingredients For the Beans
- Butter- I like to use Miyoko’s butter to keep the recipe dairy-free. Alternatively, you can use extra virgin olive oil if you’re not into butter.
- Leeks- Fresh leeks are vital for that vibrant springtime flavor we’re going for here. While you could substitute onion, I personally wouldn’t make this dish without the leeks.
- Garlic- Just a few cloves of fresh garlic for even more savory flavor. Feel free to skip the garlic if you have issues with it.
- White Beans- I tend to go for Great Northern Beans but Cannellini Beans would also work.
- Peas- I can never find fresh peas so frozen it is!
- Vegetable Broth- Adding a bit of broth to the beans helps create a nice sauce. I like to use Better Than Bouillon to make my own broth.
For the Green Sauce
- Spinach (or Kale)- Spinach or kale both work beautifully for the base of the green sauce. It is also a great way to sneak some greens into the meal as you really can’t taste them over the other ingredients.
- Fresh Basil- I consider fresh basil a must for this recipe so please don’t skip it. It is essential for the best flavor!
- Vegan Cream Cheese- Plain cream cheese helps create a creamy base for the sauce while also giving it a subtle cheesy flavor. Violife, Kite Hill or Miyoko’s all make great dairy-free cream cheese.
- Lemon Juice- Fresh squeezed lemon juice brightens the sauce and adds vitamin C to help your body absorb all of the iron in the beans.
- Parmesan- Violife’s parmesan wedge is my go-to for dairy-free parmesan. It adds that wonderful umami flavor to the sauce, plus I like to add a little more on top for serving.
- Salt- Last but not least, a little bit of salt to taste rounds everything out.
How to Make Green Saucy Beans
- Prepare the Green Sauce: Combine the spinach (or kale), fresh basil, vegan cream cheese, vegan parmesan, lemon juice, and salt. Add water and blend until smooth.
- Prepare the Beans: Warm butter (or oil) in a skillet over medium heat. Add the leeks and cook until golden brown. Add the beans, garlic, peas and broth. Bring to a simmer and cook for 5 minutes. Pour in the green sauce and simmer for 5 minutes more. Serve warm and enjoy!
Looking for more springtime recipes?
- Mushroom Asparagus Risotto Farroto
- Carrot Cake Baked Oatmeal
- Lemon Cream Pasta with Spinach
- Simple Asparagus Soup
- Spring Farro Bowl with Lemon Tahini Dressing
- Perfect Strawberry Cake (gluten-free and dairy-free, not vegan)
- One-Pot Coconut Mung Bean Stew
Green Saucy Beans (dairy-free)
Ingredients
For the Beans
- 1 tablespoon dairy-free butter, or extra virgin olive oil
- 1 leek, thinly sliced (white and light green parts only)
- 2 garlic cloves, minced
- 1 15-ounce can white beans, such as great northern or cannellini; drained and rinsed
- 1 cup frozen peas
- ½ cup vegetable broth
For the Green Sauce
- 1 cup packed baby spinach , or kale
- 1 handful fresh basil, about 5-6 large leaves
- ¼ cup grated vegan parmesan
- 3 tablespoons vegan cream cheese
- juice of 1 lemon
- ¼ cup water
- ½ teaspoon salt, more or less, to taste
Instructions
- In a large skillet, warm the butter (or olive oil) over medium-low heat. Add the sliced leeks and sauté until golden brown, about 3-5 minutes.
- To the skillet, add the minced garlic, drained white beans, frozen peas, and broth. Bring to a low simmer and allow to cook for 5 minutes.
- Meanwhile, prepare the sauce by combining the spinach (or kale), basil, cream cheese, parmesan, water, lemon juice and salt in a blender. Blend until smooth. Taste test and add more lemon juice, cheese, or salt, as desired.
- Pour the green sauce into the skillet with the beans. Stir until evenly combined. Continue to simmer for a few more minutes, or until a thick saucy texture is achieved. Serve warm alongside your favorite protein or on top of toast, and enjoy!