baked butter beans with creamy leeks parmesan

This is, without question, our most popular recipe — and once you make it, you’ll understand why.

2 (or 4 as a side) · 30 minutes

ingredients

• 3 leeks, finely sliced
• 3 garlic cloves, peeled and chopped
• 2 teaspoons of dried thyme
• 2x 400g cans of butter beans, drained
• 150ml double cream
• 1 teaspoon of Dijon mustard
• Handful of veggie-style parmesan cheese, grated
• Olive oil
• Salt and pepper

method

1. Preheat the oven to 190°C fan.
2. Place a large ovenproof pan over a medium heat and add a drizzle of olive oil. Once warm, add the sliced leeks, chopped garlic and a good pinch of salt. Mix well and cook for 5-10 minutes until the leeks start to become soft. At this point, stir through the dried thyme.
3. Cook for another few minutes before adding the drained butter beans, mix well and cook for 10 minutes until they begin to break down and become soft.
4. Once soft, mix through the cream, Dijon mustard and a good handful of grated Parmesan, adding a splash of water if the mixture ever becomes too thick.
5. Finish in the oven for 10 minutes until golden on top and bubbling.