Leeks and white beans, cooked softly together
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Leeks become a different vegetable when cooked slowly in a shallow pan. Their layers soften without falling apart, and the beans catch the sweet cooking liquid. Keep a few crisp crumbs aside for the end rather than stirring them into the sauce.
For 2 servings, use 3 medium leeks, 1 tablespoon olive oil, 20g butter, 250ml low-salt vegetable stock, 1 × 400g tin cannellini beans drained and rinsed, 2 teaspoons lemon juice, 20g fresh breadcrumbs, ½ teaspoon lemon zest and chopped parsley. Butter contains milk; ordinary breadcrumbs contain wheat. Check stock labels.
Trim the leeks, halve lengthways and wash between the layers. Cut into 8cm lengths. Warm oil and half the butter in a wide lidded pan over medium heat. Lay leeks cut sides down and cook for 4 minutes. Add stock, cover and simmer gently for 15–20 minutes until tender. Add beans and simmer uncovered for 5–7 minutes until piping hot.
Meanwhile toast breadcrumbs with the remaining butter in a small frying pan for 3–4 minutes, stirring. Add lemon juice and parsley to the braise off the heat, taste and spoon into warm bowls. Finish with crumbs and lemon zest. Allow 35 minutes; serve with bread or alongside potatoes. Refrigerate leftovers promptly and reheat thoroughly once.