2 Tins of butter beans (drained and rinsed )
3 Leeks (cleaned and thinly sliced )
2 Large cloves of garlic (chopped)
1 Knob of butter
1 Tbsp oil
140ml. Cream
1 Big handful of grated Parmesan cheese
Salt and pepper to taste
Sweat the leeks and garlic in the oil and butter
adding salt and pepper to taste
Stir in the butter beans and add the cream
Put into a shallow, buttered dish and sprinkle with
Parmesan
Bake in a hot oven (230c/gas 8) for 10-15 minutes
until golden
If using dried beans-soak 340g/12oz overnight, rinse, cover with water and bring to the boil. Turn
down to a simmer and cook for about 1 1/2 hours until tender then drain.
Adapted from a Jamie Oliver recipe

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