Hearty Beans & Leeks
This really is a super simple dinner, that tastes like it took a lot longer. Perfect for colder evenings, or lazy days. Butter beans with sundried tomatoes, leeks & chicken stock.
660grams of butter beans (cooked)
Large handful of sundried tomatoes
1 chicken stock jelly
1 large clove of garlic
50grams of breadcrumbs
1 lemon (for zesting)
2 good sprigs of rosemary
Semi-finely slice your leek and begin to soften then in a large pan with some olive oil on a medium heat. They should be softened after about 15 minutes.
Whilst the leeks are cooking. Heat olive oil & 1 clove of crushed garlic for a few minutes, then remove the garlic.
Add the breadcrumbs to the garlicy oil and stir through, add some lemon zest and chopped rosemary. Toast together until browned then remove from the heat and set aside.
Once your leeks have softened pour in your butter beans with roughly half the liquid they came in along with the jelly stock, 100ml of water and the sundried tomatos.
Leave to cook down for 5-10 minutes until gloopy.
Spoon into bowls, top with the pangritata (breadcrumbs) you made earlier and a drizzle of nice olive oil.