A cheese and bean skillet from Romy London
Romy London
Home » Creamy Leek & Haricot Bean Skillet

Creamy Leek & Haricot Bean Skillet

Jump to Recipe

If you’re looking for a comforting one-pan meal that feels special enough for dinner guests yet simple enough for a weeknight, this creamy leek and haricot bean skillet is a brilliant choice.

Tender leeks, creamy beans, savoury miso, nutritional yeast, and melted vegan cheese come together to create a rich dish that’s bursting with flavour. Finished with crispy sage leaves and served alongside toasted bread or roasted potatoes, it’s comfort food at its finest.

Haricot beans are wonderfully creamy by nature, making them perfect for dishes like this. By mashing some of the beans and combining them with stock and aquafaba, the recipe creates a luxurious texture without relying on creams. Miso paste and nutritional yeast add layers of savoury flavour, while leeks bring a subtle sweetness that balances the dish beautifully. The result is a meal that feels rich and indulgent while showcasing simple plant-based ingredients.

Creamy Leek & Haricot Bean Skillet
Print

Creamy Leek & Haricot Bean Skillet

Recipe by Romy London

An absolute showstopper of a main – this creamy leek and haricot bean skillet is sure to impress at your next dinner party.

Course: Dinner, Main, LunchCuisine: VeganDifficulty: Easy
Servings
+
–

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

kcal

Ingredients

  • 1 tbsp vegan butter

  • 3 stalks of leeks, sliced

  • Pinch of salt

  • 2 cloves of garlic, grated or crushed

  • 1 tsp dried sage

  • 1 tbsp nutritional yeast

  • 1 tin haricot beans, drained

  • 60 ml aquafaba (from the tin of haricot beans)

  • 400 ml vegetable stock

  • 150 g vegan cheese, shredded

  • A handful of fresh sage leaves + oil to fry

  • Salt and pepper to taste

  • To serve:

  • Freshly toasted bread or roasted potatoes

Directions

  • Melt the vegan butter in a large skillet and pan fry the sliced leeks. Sprinkle with a bit of salt and cook until the leeks are softened.
  • Add the grated garlic and cook for another minute, then add the sage, miso paste, and nutritional yeast.
  • Drain the beans, keeping the water from the tin, and add them to the skillet. Stir to mix, then pour in the aquafaba and mash part of the beans in the skillet using a potato masher.
  • Pour in the vegetable stock and stir to mix evenly. Simmer on low heat for 10 minutes or until the beans are creamy. Season to taste with salt and pepper.
  • Remove the skillet from the heat and sprinkle the top with vegan cheese. Place the skillet under the grill of your oven to melt the cheese and give it a delicious melty crust on top.
  • In the meantime, fry a few fresh sage leaves in olive oil over a medium heat until crispy.
  • Serve the creamy bean skillet with the crispy sage leaves on top and enjoy alongside potatoes or with freshly toasted bread.

This recipe was republished with permission from Romy London.

Help Animals in 2026: Renew Your PETA Membership!

Donate Now
Call to Action Image

Read More

Get PETA Updates

You can read our full privacy policy here. You can change the way we communicate with you at any time you wish, including to reduce the number of letters we send you or to opt out of all our communications. To do so please, contact us here. Current subscribers: you’ll continue to receive e-mails unless you explicitly opt out here.