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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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bean-recipe-creamy-beans-leeks-on-toastwith-sauerkraut-boldbeanco
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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. 

Feeds: 2-3
Takes: 25 minutes
V
Ve*
G*

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)

1 jar of Queen Butter Beans, with their bean stock

Handful chopped parsley

6 slices sourdough (or use a gluten-free bread)

6 tbsp The Cultured Collective’s Original Sauerkraut

Salt & Pepper to taste

Shop The Recipe

Queen Butter Beans
Queen Butter Beans
570g / Bold Pack (6) $44.00

Directions

1

Trim the leeks into ~1-2cm thick rounds, discarding the roots and tips. Wash them thoroughly in a under cold running water.

2

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.

3

Sprinkle the flour over the leeks, stir continuously for a couple of minutes to allow it to cook out.

4

Then add in the double cream, grainy mustard, grated cheddar and a little salt and pepper. Stir thoroughly.

5

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.

6

Stir through the chopped parsley.

7

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.

8

Top with generous spoons of Original Sauerkraut.

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