It’s easy to get into a rut when it comes your lunchtime choices. Typically, a lunchtime meal needs to be quick, filling and easy to make, which is where my leeks & white beans on toast recipe really impresses. It’s hearty, nutritious, purse friendly, quick to make and most importantly, a seasonal superstar!
1 large leek
A glug of olive oil
100ml warm veg stock
1 garlic clove, finely chopped
1 bay leaf
A strip of lemon zest
1 tin of cooked white beans (cannellini or haricot) drained
Small bunch of parsley, finely chopped
1 tbsp double cream
A knob of salted butter
Cracked black pepper to taste
In a heavy based pan, add the diced leeks, garlic, bay leaf and lemon zest to the olive oil and butter. Fry gently for 5 minutes or until soft.
Once softened, add the veg stock and white beans. Allow to simmer. Add more water if necessary.
Remove the leeks from the heat, add a tbsp of double cream, and stir to combine.
Remove the bay leaf and lemon peel from the mixture.
Garnish with freshly chopped parsley and ground black pepper. Serve on toast of your choice!
This is one my most simple go-to recipes and makes the perfect seasonal lunch or pasta sauce. It’s very easy to make this a healthier option by removing the double cream and butter, or alternatively you make this more indulgent by crumbling in some good quality hard cheese just before serving. Make sure you season this generously with cracked black pepper- the leeks love it!
Top tip: Make sure you wash the leeks thoroughly! This can be easier once they have been sliced/ chopped.
Top tip: This recipe doesn’t need any added salt during cooking thanks to the vegetable stock cube.
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