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Melissa Hemsley’s Quick Leeky Beans

Melissa Hemsley's quick, budget-friendly leeky beans on toast will transform a humble tin of beans into something utterly delicious in just twenty minutes.

From the book

Melissa Hemsley

Introduction

A humble tin of cooked beans is speedily transformed into a very delicious hearty dish that I eat as often for brunch as for dinner. When leeks are in season, I get so many in my weekly veg box and this is one of my go-to ways to enjoy them. You’ve probably got most of these ingredients in your cupboard or fridge already. The addition of artichokes and a sprinkling of cheese makes this extra special.

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Ingredients

2 tbsp ghee or extra-virgin olive oil
1 medium leek, finely sliced
2 garlic cloves, finely chopped
400g tin of white beans (such as butter beans), drained and rinsed
juice and grated zest of ¼ lemon
1 handful of artichoke hearts (from a jar), roughly chopped
sea salt and black pepper
To serve:
1 small handful of fresh parsley or basil, roughly chopped
1 handful of grated Parmesan, Pecorino or Cheddar
A drizzle of extra-virgin olive oil

Method

In a medium frying pan, heat the ghee and fry the leek on a low–medium heat for 6 minutes, stirring from time to time and adding the garlic to cook during the final 2 minutes.

Add the beans, a good pinch of salt and pepper and fry for 3 minutes, adding a splash of water if needed.

Stir in the artichokes and lemon juice and zest and cook for a final minute, then taste for seasoning and scatter with the fresh herbs and the grated cheese and drizzle over a little olive oil.

Variation: Turn this into ‘braised leek soup’ by adding 300ml veg stock.

Tip: Save the darker green leaves of the leeks to use in casseroles, stocks or soups – wash the leeks really well, as they pick up a lot of dirt.

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From the book: Feel Good: Quick and Easy Recipes for Comfort and Joy

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