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Cheesy Beans and Leeks

A comforting dish combining creamy cheese with sweet leeks and wholesome beans, perfect for family gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked beans (e.g., black beans or white beans) Rinse thoroughly before using.
  • 1 cup leeks, chopped Rinse well to remove dirt.
  • 1 cup shredded cheese (e.g., cheddar or mozzarella) Feel free to use any preferred variety.
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • 1 teaspoon garlic powder (optional)
  • 1 tablespoon fresh herbs (e.g., parsley or thyme, optional)

Method
 

Preparation
  1. Rinse your cooked beans thoroughly and set aside.
  2. Chop leeks into thin slices, ensuring that you rinse them well since they can harbor dirt in their layers.
Cooking
  1. In a large skillet, heat olive oil over medium heat.
  2. Add the chopped leeks and a pinch of salt. Sauté for about 5-7 minutes until they become soft and translucent.
  3. Add the rinsed beans to the skillet with the cooked leeks. Stir in garlic powder, salt, and pepper to taste. Cook for an additional 3-4 minutes until everything is heated through.
  4. Remove the skillet from heat and stir in three-quarters of the shredded cheese until it melts into the bean mixture.
Baking
  1. Preheat your oven to 375°F (190°C).
  2. Transfer the mixture to a baking dish and sprinkle the remaining cheese on top.
  3. Bake in the oven for about 15-20 minutes or until the cheese is bubbly and golden.
Serving
  1. Sprinkle with fresh herbs if using, and enjoy your comforting dish!

Notes

Leftovers can be refrigerated for up to 3 days. To freeze, do so before baking; it can last up to a month in the freezer. For reheating, thaw overnight in the fridge and bake at 375°F (190°C) for about 20 minutes until hot.