Leek Butter Beans
Ingredients
- 2 cans butter beans, drained
- 2 leeks, sliced
- 1 tbsp cornflour (US: cornstarch)
- 1 tbsp vegetable stock powder
- 100 ml milk, I have used soya milk
- butter (or vegan butter)
- salt and pepper to taste
- 1 rosemary sprig
Instructions
- In a pan, heat the butter and add the leek.
- Cook until the leek goes very soft, I have put the lid on and stirred occasionally.
- Add the cornflour and salt, then chickpeas, milk and stock.
- Mix and let it simmer until it goes saucy and creamy.
- If you like rosemary, add 2 steams at this point so it will release the flavour while the beans are cooking. (I really recommend it!)
Video
Notes
Before serving add a drizzle of extra virgin olive oil, salt and pepper to taste and scoop it up with some toasted bread, straight from the pan!