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Leek and butterbean stroganoff recipe

Leek and butterbean stroganoff recipe

28 ratings

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  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 218 calories / serving
  • Healthy


  • 1tbsp olive oil
  • 2 leeks, trimmed and sliced
  • 2 garlic cloves, peeled and sliced
  • 100g (3½oz) chestnut mushrooms, sliced
  • 2 x 400g can butterbeans, drained
  • 1tsp smoked paprika
  • 2tsp flour
  • 300ml (10fl oz) vegetable stock
  • 2tbsp soured cream or natural yogurt
  • cooked brown rice, to serve
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    7g 11%
  • Saturates

    2g 11%
  • Sugars

    4g 5%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 26g Protein 12g Fibre 10.7g


  1. Heat the oil in a pan and sauté the sliced leeks and garlic cloves for 3-4 minutes before stirring in the mushrooms. Cook for another 2 minutes. Stir in the butterbeans, smoked paprika and flour and cook for 2 minutes.
  2. Pour in the stock and stir whilst bringing to the boil. Simmer for 10-12 minutes, until the leeks are soft. Stir in the soured cream or yogurt and serve with brown rice.

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