Name: Creamy beans
Yield: 12
Ingredients: 2 tbsp olive oil; 20g butter; 3 leeks finely sliced; 4 garlic cloves sliced; 150ml white wine; 3 x 400g cans cannellini beans; 350ml vegetable stock; 40g parmesan or vegetarian alternative, finely grated; ½ lemon zested and juiced

Ingredients

12 serv.

2 tbsp olive oil
20g butter
3 leeks finely sliced
4 garlic cloves sliced
150ml white wine
3 x 400g cans cannellini beans
350ml vegetable stock
40g parmesan or vegetarian alternative, finely grated
½ lemon zested and juiced

Instructions

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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.
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.