This is more technique than recipe and is one of those that can be endlessly adapted and is a good template. Make it more or less soupy. Add kale or other greens or use more onion if you don’t have leeks. Change the ratio of vegetables to beans. Use bacon instead of sausage or leftover chicken or no meat at all. The beans are creamy and rich on their own. Add spices, maybe chili flakes or cumin and coriander.
2 tablespoons olive oil
1 medium onion, diced
2 pork sausages, spicy if you like, sliced into rounds or crumbled
2 large leeks, trimmed, well washed, cut in half lengthwise and then cut into thin half moons
1 teaspoon of fresh or dried thyme, savory or sage
3 cups cooked beans (I used Corona beans in the above version but any medium-large white bean works well)
2-3 cups bean cooking liquid (depending how thick/thin you’d like it), veg or chicken broth
Salt and pepper
In a large skillet or dutch oven heat the olive oil over medium high heat. Add the onion, leeks, sausage and herbs and a couple of pinches of salt. Stir well and sauté for several minutes, then cover the pan and turn down to medium and cook for about 10 minutes until the leeks have softened. Stir in the beans and cooking liquid or broth simmer for 5 minutes to marry the flavors. Season with freshly ground black pepper and add salt if needed. Serve with another drizzle of good olive oil and good, crusty bread.