Butter Bean Recipes, White Bean Recipes -
Butter Beans + Leeks
"So to some people, this looks like a bit of a side dish. And yes, you could serve these beans under a cute little fillet of fish, or alongside a fat shoulder of lamb, and they would be great. BUT I'm here to pitch for a the side chick getting her chance to go alone. She doesn't need anyone willing to snuggle up to some dauphinois whenever he likes, she's honestly better off solo.
You may, however, scatter with toasted nuts, breadcrumbs and maybe some feta or parmesan. You can even serve her up with a side dish of her own, a rocket salad maybe, garlic bread definitely."
Elena Silcock
Ingredients
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1 tbsp Olive Oil
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2 large leeks, sliced
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1 tsp fennel seeds
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1 clove of garlic
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75 ml white wine
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1 x 660g jar of Queen Butter Beans
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1/2 veg stock cube
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1/2 lemon
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Handful of dill or parsley
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Feta
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Roasted nuts
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Parmesan
Optional extra toppings
Directions
Pour the oil into a large saucepan over a medium heat. Add the sliced leeks along with a pinch + gently fry for 10-15 mins, until totally softened. Whilst they cook, finely slice the garlic.
Add the garlic + fennel seeds + cook for a couple more mins, then add the white wine. Turn up the heat to medium high, + bubble away until the wine had reduced by half.
Tip the whole jar of butter beans into the pan - with all of the bean stock from the jar too. Add a big splash of water + the stock cube + bubble for around 5 mins. It should be a soupy consistency. Roughly chop the herbs.
Add the juice of half the lemon, along with most of the herbs. Taste + season, then tip into bowls. Scatter with the remaining herbs, plus any other toppings you might fancy.
HUGE thanks to the legend that is Elena Silcock, @elenasilcock, who let us share this #beanspo on our website for all you champs to enjoy. This one is from her EPIC newsletter, @youbringthewine, which you should all subscribe to.
