Braised leeks and beans
Leeks cooked slowly until silky, with white beans, a little oat cream and lemon. A quiet, creamy supper that wants toast and not much else.
- Time
- 35 min
- Serves
- 2
- Kind
- Stew
- Also
- One pot
Method
- Trim the leeks, halve them lengthways, rinse out any grit and cut them into 1 cm slices. Slice the garlic, and drain and rinse the cannellini beans.
- Warm the olive oil in a large, deep pan over a low heat. Add the leeks, garlic and a pinch of salt, cover and cook for 12 minutes, stirring now and then, until silky and soft but not browned.
- Add the beans, crumble in the stock cube and pour in 300 ml of water. Simmer uncovered for 15 minutes, until the liquid has reduced and thickened slightly.
- Stir in the oat cream and the juice of half the lemon and warm through for 1 minute without boiling.
- Taste, and add more lemon, salt and black pepper as needed.
- Toast slices of sourdough until golden. Spoon the leeks and beans into shallow bowls with the toast alongside.
Tip Cook the leeks on a low heat with the lid on. If they start to brown, add a splash of water.
Per portion
| Energy | 689 kcal |
| Protein | 30 g |
| Carbohydrate | 90 g |
| of which sugars | 11 g |
| Fat | 18 g |
| of which saturates | 4 g |
| Fibre | 23 g |
| Salt | 3.65 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- leek3
- cannellini beans2 tins
- garlic3 cloves
- oat cream100 ml
- sourdough loaf½
- lemon1
- vegetable stock cube1
- olive oil1 tbsp
