Skip to main content


White Beans with Leeks and Lemon
To make ahead, cook beans through step 2 and store in liquid for up to 4 days in the fridge or up to 2 months in the freezer.
1 lb. dried white beans such as cannellini, Great Northern, or navy, rinsed then soaked overnight
1 large leek, trimmed, halved lengthwise, and rinsed well
2 celery stalks, halved crosswise
2 Tbsp. plus 1/4 cup olive oil
1 head garlic, halved lengthwise, plus 1 large garlic clove, thinly sliced
3 sprigs fresh thyme or 1 sprig fresh rosemary
Salt and pepper
1/2 tsp. lemon zest
Chopped fresh herbs such as tarragon, parsley, and basil, for garnish
Grated Parmesan cheese, for serving
+ Add to Shopping List
White Beans with Leeks and Lemon

White Beans with Leeks and Lemon

White Beans with Leeks and Lemon
Two Stars Guiding Stars
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:70 minutes
1. Drain beans and discard soaking liquid, then transfer to a large pot and add enough water to cover by 3". Cut dark leaves from leek and add to pot, then thinly slice light green part and set aside. Add celery, 2 tablespoons oil, the halved head of garlic, thyme, and 2 teaspoons salt, then bring to a boil over high.
2. Reduce heat to medium-low and simmer, stirring occasionally, until tender and creamy, 20 to 30 minutes for navy beans and 40 to 60 for cannellini or Great Northern beans. Set a strainer over a large bowl. Discard leek greens, celery, garlic, and thyme, then strain beans, reserving liquid. Wipe out pot.
3. Heat remaining 1/4 cup oil in pot over medium until shimmering. Add reserved leek slices, season with salt and pepper, and cook, stirring occasionally, until tender, about 5 minutes.
4. Stir in sliced garlic clove and cook until fragrant, then add beans and 3 cups reserved cooking liquid (discard remaining liquid or save for another use). Cook, stirring occasionally, until flavors meld, about 5 minutes, then season with salt and pepper to taste. Divide among bowls and drizzle with more oil, then sprinkle evenly with lemon zest and herbs. Serve with grated cheese.
Source: Hannaford fresh Magazine, March-April 2021