Creamy beans
- Ailsa Burt
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Serves 12
Easy
Prep: 5 mins
Cook: 35 mins
A star rating of 4.5 out of 5.12 ratingsRate
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Spend time at the weekend making these creamy beans to use as a base for three filling family meals later in the week. It's a great way to get ahead
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Ingredients
Units:
MetricUS
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2 tbsp olive oil
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20g butter
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3 leeks
finely sliced
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4 garlic cloves
sliced
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150ml white wine
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3 x 400g cans cannellini beans
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350ml vegetable stock
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40g parmesan
or vegetarian alternative, finely grated
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½ lemon
zested and juiced
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Method
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step 1
Heat the olive oil and butter in a large, deep frying pan over a medium heat and cook the leeks with a large pinch of salt for 8-10 mins until softened. Stir in the garlic cloves and cook for 1-2 mins more until fragrant. Pour in the white wine and bubble until almost reduced. Tip in the cannellini beans, drained and rinsed, along with the vegetable stock. Cook for 15-20 mins, stirring often until the beans are very tender and becoming creamy.
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step 2
Roughly mash at least half the beans against the side of the pan using the back of a wooden spoon or a potato masher to thicken the mixture. Remove from the heat and stir in the finely grated parmesan. Season with salt, pepper and the lemon zest and juice. Cool completely, then transfer to an airtight container. Will keep chilled for up to four days. Use this to make our chickpea & spinach gratin with salsa verde, roasted cauliflower cheese toad-in-the-hole with red onion gravy and creamy bean & kale pasta.
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A star rating of 4.5 out of 5.12 ratings
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