Serve braised butter beans and leeks as a different side dish to a Sunday roast. They go beautifully with our roast chicken with dill and potatoes recipe.
Prep:5 mins
Serves 4 as a side
small knob of butter4 slim leeks, cut into 5cm lengths3 tbsp dry vermouth or white wine (optional)200ml warm chicken or vegetable stock400g can butter beans, drained and rinsed4 thyme sprigs3 tbsp crème fraîche2 tbsp flat-leaf parsley, chopped, to serve
STEP 1Melt the butter in a large, wide pan over a medium heat and cook the leeks for 5 mins until lightly brown.STEP 2Pour in the vermouth, if using, and simmer for 1 min, then stir in the stock, butter beans and thyme. Bring to a simmer, cover and cook for 5 mins. Remove the lid and cook for a further 8-10 mins, until the leeks are tender and most of the stock has evaporated. Turn off the heat, stir in the crème fraîche and serve scattered with the chopped parsley.
