Leek and Butter Bean Bake

A community recipe by CookALot

Not tested or verified by Nigella.com

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Introduction

I found this is in Country Kitchen magazine and use it as it is for 2 people or do my own adaptation for one serve.

Ingredients

Serves: 2 as a bake

Metric Cups

250 grams leeks (washed and sliced)
1 can butter beans
olive oil
150 millilitres stock
50 grams breadcrumbs
40 grams cheese (grated)
3 teaspoons wholegrain mustard
15 grams butter

9 ounces leeks (washed and sliced)
1 can butter beans
olive oil
5¼ fluid ounces stock
2 ounces breadcrumbs
1 ounce cheese (grated)
3 teaspoons wholegrain mustard
1 ounce butter

Method

Leek and Butter Bean Bake is a community recipe submitted by CookALot and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat oven to 160°c/325°F
Gently stir the leeks into the olive oil until well coated. Add about 3tbs of the stock, cover and cook for about 5 mins until soft.
Add the drained beans, mustard and remaining stock to the leeks, stir well, check seasoning and simmer for 1 minute.
Pour into a buttered baking dish, cover with the combined breadcrumbs and cheese.
Dot with a little butter and bake in the oven for 15 mins or until crisp and golden.

Pre-heat oven to 160°c/325°F
Gently stir the leeks into the olive oil until well coated. Add about 3tbs of the stock, cover and cook for about 5 mins until soft.
Add the drained beans, mustard and remaining stock to the leeks, stir well, check seasoning and simmer for 1 minute.
Pour into a buttered baking dish, cover with the combined breadcrumbs and cheese.
Dot with a little butter and bake in the oven for 15 mins or until crisp and golden.

Additional Information

My alternate version is to reduce the leeks and add a sliced red or yellow pepper to the beginning stage. Once you reach the butter bean stage pour into a big pasta bowl, omit breadcrumbs, sprinkle over cheese and lots of parsley and serve one hungry person.