Bold Bean Co

Directions

1. Preheat the oven to 200C/180 fan.

2. Melt your butter in a large frying pan or shallow casserole dish.Add the onion, leek and bacon lardons and cook for 10-12 minutes until softened and starting to brown.

3. Pour in the wine and stir as it reduces by about half.

4. Add the butter beans to the pan and stir to combine. Remove from the heat and stir through the creme fraiche.

5. If not already using one, add the beans to an oven proof dish. Top with the two rounds of reblochon and transfer to the oven to cook for 20-25 minutes, until the cheese has melted and it is bubbling.

6. Serve with crusty bread, pickled cornichons and a leafy salad dressed with plenty of vinegar or lemon.