Description
A creamy, flavorful one-pot dish featuring tender leeks, zucchini, and buttery cannellini beans, enhanced with crispy bacon, tangy lemon zest, and aromatic za’atar. Perfect for a comforting and protein-packed meal ready in just 30 minutes.
Ingredients
Scale
Meat
- 3 slices bacon, chopped
Vegetables and Herbs
- 1 leek, thinly sliced
- 2 medium zucchinis (about 14-18 oz or 400-500g)
- 4 garlic cloves, crushed
- Zest of 1 lemon
Canned Goods
- 2 x 400g cans of cannellini beans, plus their liquid
Dairy
- ¼ cup sour cream
- ¼ cup parmesan, grated
Oils and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon za’atar (plus extra to finish)
- 1 teaspoon fish sauce (optional)
Instructions
- Cook the bacon: Set a large, high-sided pan over medium-high heat and add the chopped bacon. Cook, stirring frequently, for about five minutes until the bacon is crispy. Remove the bacon with a slotted spoon and place on a plate, leaving the bacon fat in the pan for flavor.
- Sauté vegetables: Add 1 tablespoon of olive oil to the pan with the bacon fat. Add the sliced leek, zucchini, crushed garlic, and 1 teaspoon salt. Reduce heat to medium-low and cook, stirring occasionally, until the leeks and zucchini have softened, about 10 minutes. Add a splash of extra oil if needed to prevent sticking.
- Add beans and creamy ingredients: Pour in the cannellini beans along with their liquid. Stir in ¼ cup sour cream, ¼ cup grated parmesan, 1 tablespoon za’atar, and 1 teaspoon fish sauce if using. Stir continuously as the sour cream and cheese melt, creating a rich sauce. Lower heat to low and simmer for a few minutes until thick and glossy.
- Finish the dish: Return the crispy bacon to the pan and add most of the lemon zest. Stir to combine and heat through. Finally, scatter over the remaining lemon zest and an additional sprinkle of za’atar for garnish.
- Serve: Divide the creamy butter beans between plates and enjoy hot, ideally with soft garlic flatbreads, no-knead focaccia, rosemary parmesan bread, or 2-ingredient dough naan.
Notes
- This dish is protein-packed, satisfying, and simple to make in one pot for quick cleanup.
- If you prefer a vegetarian version, omit the bacon and fish sauce and add smoked paprika for a smoky flavor.
- Add extra lemon zest or a squeeze of fresh lemon juice to brighten the dish.
- Serve with crusty bread or flatbreads to soak up the creamy sauce.
- You can substitute sour cream with Greek yogurt for a tangier twist.
- Use fresh za’atar or a good-quality blend for optimal flavor.
Nutrition
- Serving Size: 300g
- Calories: 321 kcal
- Sugar: 2 g
- Sodium: 1225 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
