Leek and Butter Bean Stew – With Butter and Thyme Crumbs

A simple yet indulgent stew that can be adapted to suit any season Cavolo nero is used in this wintry version but can be swapped for any seasonal green. Instead of being baked, the stew is topped with breadcrumbs and grilled until crisp and golden. Keep an eye on the breadcrumbs to avoid them catching.

Serves: 4 | Vegetarian | Prep Time: 10 Mins | Cooking Time: 30 mins

Ingredients:

• 1 1/2 Ounces of Butter
• 1 1/4 Ounces fresh breadcrumbs
• 4 Springs of thyme, leaves stripped
• 2 teaspoons olive oil
• 1 Shallot, peeled and finely sliced
• 1 rib of celery, trimmed and finely chopped
• 2 cloves of garlic
• 1 pound 2 ounces leeks
• 2 (14-ounce) cans of butter beans
• 19 fluid ounces vegetable stock
• 7-ounce cavolo nero
• 1 1/2 tablespoons wholegrain mustard
• 4 tablespoons double cream

Instructions:

1. Melt the butter in a large saute pan with a lid. Spoon off half and stir through the breadcrumbs and thyme. Season and set aside.
2. Add the oil to the pan and cook the shallots and celery for 4-5 minutes, until just softened. Peel and crush the garlic. Trim and cut the leeks into 3/8-inch rounds. Drain and since the beans in a sieve. Add the garlic and leeks to the pan, cook for 1 minute, then pour in the stock, cover and simmer gently for 15 minutes.
3. Meanwhile, strip the tough stalk from the cavolo nero and finely shred the leaves. Add to the stew with the mustard and cream and simmer for 2-3 minutes, until just wilted.
4. Heat the grill to medium. Transfer the stew to an ovenproof dish and sprinkle over the breadcrumbs. Grill fro 2-3 minutes, until crisp and golden.