Sautéed Leek and Beans
6,7 / 10
ready in 1 hr 35 min.
Wash the beans and soften them in cold water overnight.
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.
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.