1 large leek, sliced in half lengthways and then chopped
1 garlic clove, crushed
1 x 700g jar of Bold Bean Co Organic White Beans with their bean stock (or 2 x 400g tins, such as haricot or cannellini with 200ml veg stock)
200 g of cherry tomatoes
2 large handfuls of roughly chopped cavolo nero, stems removed
A generous amount of parmesan, to serve
Directions
Heat the olive oil in a pan over a medium heat. Cook the onion and leeks together with a pinch of salt for 7-8 minutes until starting to soften. Then add the crushed garlic and gently fry until soft and fragrant.
Add the beans with their bean stock (or cans with the veg stock) And simmer down until the beans turn brothy and creamy, stirring often, roughly 3 minutes.
Meanwhile, cook the tomatoes by either blistering them in a hot pan or roasting in the oven with salt and pepper. You want them slightly blistered but still holding their shape - not mushy.
Sauteé the cavolo nero in another pan with a pinch of salt until it’s wilted down slightly and looking a little crisp, roughly 3 minutes.
Divide the beans onto your serving plate. Top with the cavalo nero, cherry toms and a good grating of parmesan and black pepper.
This recipe is from Margie Nomura's article from desertislandishes.co, a recipe inspired by Laura Jackson. Margie is an incredible chef, food writer and host of the fun, foodie podcast Desert Island Dishes. Check out more of her work here.
