Name: Brothy Beans, Leeks + Fennel with Pumpkin Seed Gremolata
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 2 tbsp olive oil; 2 medium leeks, roughly sliced; 1 large fennel bulb, sliced lengthways into 6-8 wedges; 2 fat garlic cloves, thinly sliced; 1 x 570g jar Queen Butter Beans - with their bean stock; 200ml veg stock; The juice of ½ lemon; 50g pumpkin seeds; 15g fresh parsley, finely chopped; 3 tbsp olive oil; Juice and zest of 1 lemon

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

bean-recipe-brothy-beans-leeks-fennel-with-herb-gremolata-boldbeanco

Ve V D G

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Brothy Beans, Leeks + Fennel with Pumpkin Seed Gremolata

Brothy, beany + incredibly nourishing - this is a dish to beat the Jan Blues. With simmered down leeks, fennel and creamy Queen Butter Beans, topped off with a lemony, herby, pumpkin seed gremolata. It's also entirely plant-based!

Feeds: 3

Takes: 30 minutes

Ingredients

2 tbsp olive oil
2 medium leeks, roughly sliced
1 large fennel bulb, sliced lengthways into 6-8 wedges
2 fat garlic cloves, thinly sliced
1 x 570g jar Queen Butter Beans - with their bean stock
200ml veg stock
The juice of ½ lemon

Pumpkin Seed Gremolata

50g pumpkin seeds
15g fresh parsley, finely chopped
3 tbsp olive oil
Juice and zest of 1 lemon

Made with:

Directions

step 1
Heat the olive oil in a large pan over medium-low heat. Add the leeks and fennel wedges with a pinch of salt and saute until nicely softened, about 10-12 minutes - the longer, the better! Add the garlic for the final minute of cooking and cook until fragrant.
step 2
Pour in the beans with their stock and the veg stock and stir to combine. Bubble away for 4-5 minutes, crushing some of the beans slightly with a spoon to thicken it further.
step 3
For the gremolata, toast the pumpkin seeds in a dry pan for 2 minutes until they start to pop and smell toast. Finely chop up half - this will create more of a pesto-like consistency. Add the seeds to a bowl with the parsley, olive oil and the zest and juice of 1 lemon. Check for seasoning.
step 4
Once the stew is looking nice and brothy, stir in the juice of ½ lemon and cracked black pepper. Spoon into bowls and scatter over the gremolata. Finish with a big crack of black pepper.

Brothy Beans, Leeks + Fennel with Pumpkin Seed Gremolata

Ingredients

Pumpkin Seed Gremolata

Made with:

Directions

Made with:

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