Hearty Beans & Leeks

time 20mins
serves 2
difficulty Easy

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)
  • 1 leek
  • Large handful of sundried tomatoes
  • 1 chicken stock jelly
  • Olive oil
  • 1 large clove of garlic
  • 50grams of breadcrumbs
  • 1 lemon (for zesting)
  • 2 good sprigs of rosemary
  • 📖Method

  • 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.