Description

Creamy One Pot Lemony Leek and Zucchini Butter Beans is a protein-packed, flavorful, and satisfying dish made with tender leeks, zucchini, and cannellini beans. Finished with crispy bacon, parmesan, and a vibrant lemony za’atar sauce, this comforting meal comes together quickly in one pot, making it perfect for an easy weeknight dinner.

Ingredients

Scale

Meat and Oil

3 slices bacon, chopped
1 tablespoon olive oil

Vegetables and Aromatics

1 leek, thinly sliced
2 medium zucchinis (about 14-18 oz or 400-500 g)
4 garlic cloves, crushed

Beans and Dairy

2 x 400g cans cannellini beans, plus their liquid
¼ cup sour cream
¼ cup parmesan, grated

Flavorings and Garnish

1 teaspoon salt
1 tablespoon za’atar (plus extra to finish)
1 teaspoon fish sauce (optional)
Zest of 1 lemon

Cook Mode Prevent your screen from going dark

Instructions

Cook the Bacon: Set a large, high-sided pan over medium-high heat and add the chopped bacon. Cook, stirring occasionally, for about five minutes until the bacon is nice and crispy. Remove the bacon from the pan and set it aside on a plate, leaving the bacon fat in the pan for flavor.
Sauté Vegetables: Add 1 tablespoon of olive oil to the pan, then add the sliced leek, zucchini, and crushed garlic along with 1 teaspoon of salt. Reduce heat to medium-low and cook, stirring occasionally, until the leeks and zucchini soften, about 10 minutes. Add a splash of oil if needed to prevent sticking.
Add Beans and Dairy: Pour in the cannellini beans with their liquid, then add ¼ cup sour cream, ¼ cup grated parmesan, 1 tablespoon of za’atar, and 1 teaspoon of optional fish sauce. Stir gently as the sour cream and cheese melt into a creamy, flavorful sauce. Reduce heat to low and simmer for a few minutes until the sauce thickens and becomes glossy.
Finish the Dish: Return the crispy bacon to the pan along with most of the lemon zest. Stir to combine everything thoroughly. Scatter the remaining lemon zest and extra za’atar on top for garnish and flavor.
Serve: Divide the creamy butter beans between plates and serve hot. This dish pairs wonderfully with soft garlic flatbreads, no-knead focaccia, rosemary parmesan bread, or 2-ingredient dough naan.

Notes

This dish is protein-packed and satisfying, perfect as a main or side.
Using the bacon fat in the pan adds a depth of flavor to the sautéed vegetables.
Za’atar adds a unique Middle Eastern herby flavor; adjust quantity to taste.
Fish sauce is optional but recommended for an umami boost; omit for a vegetarian version.
Serve with bread like flatbreads or focaccia to soak up the creamy sauce.
The dish comes together in about 30 minutes, making it ideal for weeknights.

Nutrition

Serving Size: 300 g
Calories: 321 kcal
Sugar: 2 g
Sodium: 1224.9 mg
Fat: 16.4 g
Saturated Fat: 5.6 g
Unsaturated Fat: 10.8 g
Trans Fat: 0 g
Carbohydrates: 30.3 g
Fiber: 7.3 g
Protein: 14.7 g
Cholesterol: 22.5 mg