Creamy White Wine Beans
- Agatha
- 1 day ago
- 2 min read
with Leeks, Cavolo Nero & Roasted Red Onion
This creamy white wine bean dish is the kind of simple, comforting food that feels both nourishing and indulgent. Soft butter beans simmered in white wine, garlic and leeks create a rich, silky base, while cavolo nero adds depth and the roasted red onions bring a sweet, caramelised finish. It’s an easy meal that’s perfect for slow evenings and best enjoyed with plenty of crusty bread for scooping.
Serves: 3-4 | Prepare: 10 minutes | Cook: 40 minutes
Ingredients:
200g cavolo nero
3 red onions
1 shallot
1 leek
4 garlic cloves
1 sprig of rosemary
570g jar butter beans
200ml dry white wine
125ml vegetable stock
150ml cream
Olive oil
Balsamic vinegar
Parsley
Crusty bread
Method:
Heat the oven to 190°C. Place the halved-and-quartered red onions in a roasting tin and drizzle with olive oil and a splash of balsamic vinegar. Roast for 30 - 40 minutes, until caramelised and crisp at the edges.
Fill a saucepan with water and bring to the boil. Strip the cavolo nero leaves from their stems. Cook the leaves for 4 minutes, then drain and set aside.
Warm olive oil in a wide pan over a medium heat. Add the chopped shallot and fry for a few minutes. Stir in the garlic, leek and rosemary, cooking for another 7 - 8 minutes until softened and fragrant.
Pour in the white wine and let it bubble for a few minutes. Add the butter beans with their liquid, along with the vegetable stock. Simmer until the sauce thickens.
Roughly chop the cavolo nero and mix through the beans, then fold in the cream. Season with black pepper. Spoon into a serving dish and top with the roasted red onions. Scatter over the chopped parsley. Serve with crusty
This recipe was first shared in Agatha's Post, our monthly letter club.
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