Cheesy Leeks and Beans
404kcal
Ingredients
- 400 g tinned cannellini beans drained and rinsed
- 1 leek
- 2 cloves garlic
- 1 sprig rosemary stem removed
- 1 sprig thyme stem removed
- salt and pepper to taste
- 1 tablespoon butter
- ⅛ cup white wine
- ¾ cup veggie stock
- 30 g cheddar cheese
- 15 g vegetarian pecorino
- 0.5 lemon juice and zest
- Handful parsley finely chopped
Method
- Add your butter to a saucepan and melt over a low heat. Add the finely sliced leeks, sliced garlic, thyme and diced rosemary.1 leek, 2 cloves garlic, 1 sprig thyme, 1 tablespoon butter, 1 sprig rosemary
- Cook for about 8 - 10 minutes until the leeks are soft and fragrant. Add your wine, and cook for another couple of minutes.⅛ cup white wine
- Tip in the beans, veggie stock, seasoning, and cheddar cheese and stir. Cook for a further 8 - 10 minutes.400 g tinned cannellini beans, salt and pepper to taste, ¾ cup veggie stock, 30 g cheddar cheese
- Grate over the pecorino, add more seasoning to taste, the lemon juice and zest, and scatter over your parsley.15 g vegetarian pecorino, 0.5 lemon, Handful parsley
- Serve with crispy bread and enjoy!
Nutrition
Serving1gCalories404kcalCarbohydrates46gProtein21gFat15gSaturated Fat8gPolyunsaturated Fat5gCholesterol42mgSodium1639mgFiber11gSugar6g
Notes
This recipe stores beautifully in the fridge for up to three days.
For a fun variation, add breadcrumbs and more cheese then grill for extra texture.