creamy leeks and beans
okay so it's a cool, 60-degree fall evening. you want something hearty, but delish. and bright, but simple. so this is that. butter beans in a creamy leeky buttery sauce. it's so simple and keeps you warm while you're adjusting to the temperature drop!
ingredients
instructions
1-2 leeks (thin juilienne)
1 can white beans (strained but keep the juice!)
2-3 garlic cloves (minced)
2 tbsp of olive oil or butter
chicken broth
splash of cream
salt and pepper TT
parmesan (optional but delish on top!)
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In a small saucepan, add in your olive oil or butter. Turn it to medium heat.
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Add in your leeks and garlic and give it a good stir, throw a pinch of salt in there too.
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Now, you're gonna let the leeks cook down until they're turning golden brown and starting to caramelize. This may take a little while so stir occasionally to keep from sticking and burning!
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At this point, add in your beans and half of the juice from the can (it might sound weird but it helps to thicken plus adds a good flavor!).
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Add in a couple splashes of cream and grate as much parm as your heart wants. Let simmer for 5-10 minutes until consistency of a thick soup.
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Spoon into bowl and top with more parm :)