Creamiest White Beans and Leeks
Author: 
Recipe type: Appetizer/Side
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This dish smells amazing as it cooks. Goes wonderfully with grilled fillet steak.
Ingredients
  • 4 leeks, washed, finely sliced, stems and dark green ends removed
  • a small bunch of fresh thyme, leaves picked
  • 2 garlic cloves, peeled and finely chopped
  • olive oil
  • 1 tbsp butter
  • wineglass of white wine
  • 1 lb 2oz canned or jarred butter beans (or any type of large white beans), drained and rinsed
  • a small handful of fresh parsley leaves, finely chopped
  • 1 tablespoon crème fraîche
  • sea salt and freshly ground black pepper
Instructions
  1. Place the leeks, thyme, garlic, butter and a splash of olive oil in a heavy-bottomed saucepan and allow to sweat over low heat for about 20 minutes, until leeks have softened.
  2. Turn the heat up to medium and add the white wine. Bring the wine to a boil, then add the beans and a splash of water, so that the beans are almost covered. Turn the heat down again and let simmer for 5 to 10 minutes until the beans are soft and creamy.
  3. Add the parsley (saving just a bit for garnish), crème fraîche and another splash of olive oil; season with salt and pepper to taste. The original Jamie Oliver recipe calls for a tablespoon of creme fraîche, but we don't think it hurts at this point to add a couple extra.
  4. Remove from heat. If desired, garnish with remaining parsley.
Recipe by dramatic pancake at https://www.dramaticpancake.com/meg-white-beans-and-leeks/