High protein, high flavour, and low effort. These leek-y beans are a dreamy weeknight dinner.
Leek-y Beans
4.6
62
Notes
40 mins cook
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Still got yoghurt left over?
There's nothing more annoying than a half-empty pot of yoghurt in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty pot of yoghurt in the back of the fridge. Plan your next meal and save it from the bin.
Serves
4
Leeks
Garlic Cloves
Fresh Parsley
Fennel Seed
Butter Beans
Vegetable Stock Cube
Dijon Mustard
Lemon
Natural Yoghurt
Pumpkin Seed
Still got yoghurt left over?
There's nothing more annoying than a half-empty pot of yoghurt in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty pot of yoghurt in the back of the fridge. Plan your next meal and save it from the bin.
Serves
4
Leeks
Garlic Cloves
Fresh Parsley
Fennel Seed
Butter Beans
Vegetable Stock Cube
Dijon Mustard
Lemon
Natural Yoghurt
Pumpkin Seed
Unlock this free recipe
Still got yoghurt left over?
There's nothing more annoying than a half-empty pot of yoghurt in the back of the fridge. Plan your next meal and save it from the bin.
There's nothing more annoying than a half-empty pot of yoghurt in the back of the fridge. Plan your next meal and save it from the bin.
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Step 1.
Finely slice the leeks, then tip the leeks into a large bowl and rinse well with cold water.
Step 2.
Add a glug of olive oil to a large frying pan over a medium high heat, add the leeks along with a big pinch of salt and sizzle, stirring often, until softened, around 10-15 mins.
Step 3.
Meanwhile, finely slice the garlic and roughly chop most of the parsley, saving some leaves to serve.
Step 4.
Add the sliced garlic and fennel seeds and cook for a min, then add the butter beans, along with the water from the cans. Add the stock cube and Dijon and bring to the boil. Bubble for 10 mins, until thickened, use a spoon to crush the beans a little to thicken it further.
Step 5.
Add the juice of the lemon and the chopped parsley, season with salt and pepper.
Step 6.
Spoon into bowls and top with a drizzle of yoghurt, toasted pumpkin seeds and parsley leaves. Finish with a big crack of black pepper.