Cosy, Spring Braised Butter Beans and Leeks
Ingredients
2 tbsp Biona Extra Virgin Olive Oil
4 leeks, chopped
200ml vegetable stock
1 tin of Biona Butter Beans
4 thyme sprigs
3 tbsp vegan crème fraîche
2 tbsp fresh parsley
For serving:
Toasted sourdough
Method
- Heat the oil in a large, wide pan over a medium heat and cook the leeks for 5 mins until lightly brown.
- 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 scatter with the chopped parsley.
- Serve up with a slice of toasted sourdough to mop up all the creamy goodness and enjoy!
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