Bursting with Flavor: Burnt Leeks & Cannellini Beans Recipe
As the winter chill settles in, there's nothing quite like a hearty, comforting meal to warm both body and soul. Enter burnt leeks and cannellini beans, a dish that promises to tantalize your taste buds and soothe your senses with its rich flavors and creamy texture.
This dish reaches its pinnacle of deliciousness when adorned with a luscious layer of melted vegan cheese, adding a decadent touch to every bite. Whether served alongside crispy roasted potatoes or paired with slices of fresh, warm bread, burnt leeks and cannellini beans promise a satisfying and delightful dining experience.
Prepare to cozy up to this hearty dish, perfect for warming up chilly winter evenings and soothing the soul with its comforting flavors. It's a culinary masterpiece that deserves a spot on your table, offering a taste of indulgence and comfort with every mouthful.
Ingredients and Preparation:
Ingredients (serves 4):
- 4 large leeks
- Olive oil
- 2 tbsp plain flour
- 4 large garlic cloves, minced
- 300ml oat milk
- 100ml white wine
- 1 sprig rosemary
- 3 tbsp nutritional yeast
- 2 x 400g cans cannellini beans, drained & rinsed
- Sea salt & freshly ground black pepper
- Crusty bread (to serve)
Method:
- Preheat the oven: Start by preheating your oven to 200°C (fan assisted)/392°F/gas 7.
- Prepare the leeks: Trim the top from the leeks at the point they start to flare (don’t throw these away, you can use them in lots of other recipes!). Place them on a baking tray and roast for 35-40 minutes, or until fully charred on the outside.
- Make the sauce: Heat 2 tbsp of olive oil in an oven-proof pan over a medium heat. Once hot, add the flour and garlic, then whisk vigorously to form a paste. Continue whisking for a minute or so, to cook off the flour.
- Next, add the oat milk a little at a time, whisking continuously, until smooth. Pour in the white wine and add the rosemary sprig. Bring the sauce to a gentle simmer and cook, stirring frequently, for 5-6 minutes, or until thickened and glossy. Remove the rosemary from the sauce, then stir in the nutritional yeast. Season to taste with salt and black pepper.
- Combine and bake: Chop each burnt leek in half lengthways and use a spoon to scoop out the soft flesh in the middle. Roughly chop the leek flesh before adding it to the sauce along with the cannellini beans. Stir well to combine, then transfer the whole pan into the oven and bake for 15-20 minutes, until golden on top.
- Serve and enjoy: Once baked, serve your Burnt Leeks & Cannellini Beans with crusty bread and a good crack of black pepper.
There you have it – a simple yet sensational recipe that's sure to become a favorite in your culinary repertoire. Bursting with flavor and goodness, this dish is perfect for any occasion. So why wait? Give it a try today and get ready to delight your taste buds! Don't forget to save this recipe for future cravings. Enjoy! 🌟
