Braised butter beans & leeks
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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- small knob of butter
- 4slim leeks, cut into 5cm lengths
- 3tbsp dry vermouth or white wine (optional)
- 200ml warm chicken or vegetable stock
- 400g can butter beans, drained and rinsed
- 4thyme sprigs
- 3tbsp crème fraîche
- 2tbsp flat-leaf parsley, chopped, to serve
Instructions
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.