Sautéed Leek and Beans
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(0 votes)
Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 ⅔ cups cannellini beans
- 4 cups vegetable stock
- 2 Tbsps olive oil
- 1 garlic clove (finely chopped)
- 2 Leeks (cut in half lengthways and chopped)
- ⅜ cup dry white wine
- ⅜ cup vegetable stock
- 3 Tbsps Dijon mustard
- honey (to taste)
Preparation steps
1.
Wash the beans and soften them in cold water overnight.
2.
The next day place the beans in a pot with the vegetable stock and bring to the boil. Cook for 45-60 min until the beans are soft. Drain well.
3.
Heat the oil in a pan and fry the garlic. Add the leek and the beans, fry for a few minutes, then add the wine and 100 ml stock. Stir in the mustard and simmer on a medium heat for 5 min until the liquid has almost evaporated. Season with salt, ground black pepper and honey and serve from the pan.
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