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Not sure what to do with your leeks this winter, why not give this a try? This is such a yummy recipe I wanted to share it with you. It is slightly adapted from a Jamie Oliver recipe from his ‘Jamie Does’ book. His version takes longer to cook and he cooks it at the same time as a leg of lamb in a roasting tin but it is possible to cook it separately and more quickly.

Serves 2-3

1 can of butter beans in water

4 garlic cloves

2 leeks

300ml of good quality chicken stock (I like the Kallo Organic range)

Bay leaf

Thyme fresh or dried (I like to use a mixed Italian seasoning).

  1. Sweat the leeks slowly in a frying pan until they are lovely and soft but not coloured. Place the sweated leeks into an ovenproof container like a lasagne dish.
  2. Empty the contents of the butter bean tin including the liquid into the dish with the leeks.
  3. Add 1 bay leaf, the 300ml of stock and some ground black pepper.
  4. Chop the base off the garlic cloves and remove the skins but keep them whole and place these in the dish as well.
  5. Place in preheated oven 200C or gas mark 6.
  6. It should take about 1 1/2 hours. You are aiming for a creamy texture with the liquid absorbed. You can aid the creaminess by slightly mashing the beans with a spoon towards the end of the cooking process.

this is before it goes in the oven

and this is the scrummy finished product

This goes really well with marinaded chicken breasts or sausages. I love it so much I might try it on some toasted sourdough bread. Posh baked beans on toast!!!
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