Stews + Bean Bowls, Vegan, Vegetarian, White Bean Recipes -
Creamy Leeks + Beans with Crispy Sage
Creamy Leeks + Beans with Crispy Sage
Rated 4.6 stars by 8 users
Servings
2
Cook Time
15 minutes
Author:
Xanthe Gladstone
Ingredients
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1 large leek (or 2 small), ends trimmed + sliced into circles
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2 garlic cloves, peeled and finely sliced
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3 tbsp olive oil
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2 fresh bay leaves
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1 x 700g jar of Bold Bean Co Organic White Beans (or 2 x 400g tins, cannellini best)
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200 ml oat milk (or milk of choice)
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50 ml veg stock
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2 tbsp white wine vinegar
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8 sage leaves
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Parmesan (or dairy free alternative)
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Crispy breadcrumbs
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Chopped chives
Options to serve
Directions
Heat 1 tbsp olive oil in a pan over a low heat. Add the leeks, garlic and a pinch of salt and cook for roughly 5 minutes until softened (stirring often to make sure the garlic doesn’t burn). Add the bay leaves.
Pour the white beans, with their stock, into the pan along with the oat milk and veg stock. Stir to combine then add the white wine vinegar. Season to taste and leave to simmer.
Meanwhile, heat a separate pan with enough oil to cover the base of the ban, over a medium heat. Add the sage leaves and cook for 30 seconds - 1 minute each side until super crispy. Once crisp, set aside on a kitchen towel.
After 10 minutes, the beans should be ready - add more milk if it isn’t creamy enough. Serve into bowls and top with the crispy sage, parmesan and crispy breadcrumbs, if you like.
HUGE thanks to the legend that is Xanthe, aka @xanthegladstone, who let us share this #beanspo on our website for all you champs to enjoy.
Susan kroese
I like your recipes but not the format with white reverse type. It’s hard to read and it uses too much ink for printing. Too bad I would like to print more but can’t as is.