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Vegetarian
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Vegan
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Creamy Leeks + Butter Bean Toasts with Sauerkraut
A slightly posher + wintery take on beans on toast, that’s still easy to put together. The creamy Queen butter beans work so well with the glossy leeks.
Ingredients
500g Leeks
A knob of butter
1 tbsp plain flour
250ml double cream (or vegan alternative)
1 tbsp grainy mustard
150g cheddar, grated (or a vegan alternative)
Handful chopped parsley
6 slices sourdough (or use a gluten-free bread)
6 tbsp The Cultured Collective’s Original Sauerkraut
Salt & Pepper to taste
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Directions
Trim the leeks into ~1-2cm thick rounds, discarding the roots and tips. Wash them thoroughly in a under cold running water.
Melt the butter in a deep-sided pan and add the leeks. Cover with a lid and let them steam for about 15 minutes on a low heat, until soft.
Sprinkle the flour over the leeks, stir continuously for a couple of minutes to allow it to cook out.
Then add in the double cream, grainy mustard, grated cheddar and a little salt and pepper. Stir thoroughly.
Once the cream is hot and the mixture has started to bubble, stir in the butter beans and continue cooking for a couple of minutes.
Stir through the chopped parsley.
Meanwhile, lightly toast the sourdough and turn the grill on. Place the toast on a baking sheet or grill pan. Spoon the mixture on to the pieces of toast and place under the heated grill. Watch carefully and let cook until golden.
Top with generous spoons of Original Sauerkraut.
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