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  • Seasonal local food recipe No.264 – Leek and butter bean stew

    Posted on February 22nd, 2015 Janet No comments

    This is taken from a recipe by Rose Elliot. It was originally a recipe for a pie with a puff pastry crust but the filling is just as good on its own.

    Serves 4leeks-trimmed-camelcsa-221010

    Preparation time: 15 minutes
    Cooking time: 30-40 minutes

    2 cans butter beans, rinsed and drained
    25 g butter
    225 g carrots, peeled and diced small
    450 g leeks, cleaned and cut into 1 cm slices
    125 g mushrooms, wiped and sliced
    1 Tbs flour
    1/2 can tomatoes
    150 ml vegetable stock or water
    salt and pepper

    Melt the butter in a medium-sized pan, add the carrots, cover and cook very gently without browning for about 10 minutes.  Add the leeks and mushrooms and cook for a further 10 minutes.  Sprinkle in the flour then stir so it gets mixed with the fat.  Mix in the tomatoes and stock or water and cook gently, stirring for 2-3 minutes, until thickened.  Add the butter beans and season to taste.  Cook for a further 5-10 minutes until the beans are heated through.  Serve with a green vegetable and potatoes.

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