Cannellini beans with leeks and celery
- 1 medium-sized leek, white part only, well washed
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 1/2 celery heart, chopped
- 1 small onion, finely diced
- 1 clove garlic, minced
- 3 tinned peeled Italian tomatoes, chopped
- 1 sprig thyme
- 1 400g tin cooked cannellini beans, well drained
- 3 tbsp finely chopped parsley
- Salt and pepper to taste
Leeks: Savour the sweet, subtle flavour of leeks this winter.
Method
Cut leek lengthwise in half and slice into half-centimetre pieces. Heat butter and olive oil in pan and lightly fry chopped celery heart, leeks, onion and garlic or six minutes or so. Stir constantly to avoid colouring. Add tomatoes and thyme, season with a couple of good pinches of salt, stir and simmer gently for
15 minutes. Stir in drained beans and continue to simmer for two to three minutes. Add a few turns of pepper, more salt if necessary and sprinkle with parsley. Serve with a drizzle of good extra virgin olive oil.
Serves 4
