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.

Ingredients

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

Steps

1. Melt the butter in a large, wide pan over a medium heat and cook the leeks for 5 mins until lightly brown.
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.