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

1. 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.
2. 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

Print Recipe

Green Saucy Beans (dairy-free)

Made with leeks and fresh basil, these green saucy beans are perfect to serve alongside your favorite protein or on top of crispy toast. Comes together in less than 30-minutes!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings: 4 servings

Ingredients

US Customary - Metric

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!

Nutrition

Calories: 227kcal, Carbohydrates: 28g, Protein: 10g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 4mg, Sodium: 588mg, Potassium: 184mg, Fiber: 10g, Sugar: 4g, Vitamin A: 1468IU, Vitamin C: 20mg, Calcium: 115mg, Iron: 2mg

Course: Appetizer, dinner, lunch

Cuisine: American

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!