Braised butter beans & leeks
- Silvana Franco
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Serves 4 as a side
Easy
Prep: 5 mins
Cook: 25 mins
A star rating of 4.7 out of 5.7 ratingsRate
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Serve braised butter beans and leeks as a different side dish to a Sunday roast. They go beautifully with our roast chicken with dill and potatoes recipe.
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
small knob of butter
-
4 slim leeks
cut into 5cm lengths
-
3 tbsp dry vermouth
or white wine (optional)
-
200ml warm chicken or vegetable stock
-
400g can butter beans
drained and rinsed
-
4 thyme sprigs
-
3 tbsp crème fraîche
-
2 tbsp flat-leaf parsley
chopped, to serve
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Nutrition: Per serving
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kcal150
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fat8g
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saturates5g
-
carbs10g
-
sugars3g
-
fibre6g
high
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protein6g
-
salt0.4g
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Method
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step 1
Melt the butter in a large, wide pan over a medium heat and cook the leeks for 5 mins until lightly brown.
-
step 2
Pour in the vermouth, if using, and simmer for 1 min, then stir in the stock, butter beans and thyme. Bring to a simmer, cover and cook for 5 mins. Remove the lid and cook for a further 8-10 mins, until the leeks are tender and most of the stock has evaporated. Turn off the heat, stir in the crème fraîche and serve scattered with the chopped parsley.
Recipe from Good Food magazine, September 2022
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A star rating of 4.7 out of 5.7 ratings
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