Leeks become almost a different vegetable when slow cooked. The addition of beans make this into a more filling dish.
Serves 2
2 large leeks, washed and sliced into 1cm slices
4 cloves of garlic, peeled and crushed
1 tbsp finely chopped sage
2tbsp extra virgin olive oil
1 can cannellini beans in water
1 tbsp wholegrain mustard
1 tsp red wine vinegar
Place the leeks, garlic, sage and olive oil in a large casserole pan over a medium heat.
Once sizzling, pour in 400ml of recently boiled water. Cover and bring to the boil, then turn down to a simmer and cook for 30 minutes, stirring occasionally
Stir in the beans and their liquid, the mustard, and vinegar. Cover and bring to the boil again. If a stewy consistency, keep covered and simmer for 10 minutes until the leeks are sweet and soft. If too liquid for your liking, simmer with the lid off for the last 10 minutes.
Season to taste, and serve with crusty bread.
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