From My Bowl

0 Prep the Leeks: Cut the root ends and dark green parts off of the leeks, leaving only the tender white and light green parts. Cut each leek in half lengthwise, then run under water until clean, making sure to check the outer few layers of the leek for hidden dirt. Chop into 1/4” pieces. Prepare the remaining ingredients, if you haven’t already
1 Sauté the Leeks: Melt the butter and oil in a wide dutch oven or large pot over medium heat. Add the chopped leeks along with a pinch of salt and pepper. Sauté for 6 to 8 minutes, until the leeks are translucent and their volume has reduced by half.
2 Aromatics: Add the garlic, rosemary, thyme, pepper, and paprika to the pot and sauté for an additional 2 minutes, until the garlic is fragrant and begins to stick to the bottom of the pan.
3 Deglaze: Add the white wine to the pan and use a wooden spoon or spatula to scrape any browned bits off of the bottom of the pan. Sauté for 3 to 5 minutes, stirring occasionally.
4 Simmer: Add the butter beans and broth to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer for 10 to 15 minutes, stirring occasionally. If the stew begins to splatter, reduce the heat to medium low. If the stew becomes too thick for your liking you can also thin it out with additional vegetable broth.
5 Final Touches: Turn the heat off and stir in the lemon juice; taste the stew and add any additional salt or pepper to taste, if necessary.
6 Serve & Store: Divide the stew between serving bowls and garnish with a sprinkle of parsley. Serve warm; store any leftovers in the refrigerator for up to 5 days, or in the freezer for up to 2 months.