Seasonal local food recipe No.264 – Leek and butter bean stew
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 4
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Ingredients
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
Method
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.
