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Melissa Hemsley’s Quick Leeky Beans
Introduction from Melissa Hemsley
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.
Ingredients
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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