Leeks & Beans For The Panicked Rabbit In Your Head

A comforting dish of leeks and beans, perfect for a chilly morning or light lunch. It can be made vegetarian or vegan.

By @sebscrispyclub

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 0 olive oil
• 2 leeks
• 4 cloves garlic
• 1 can white beans
• 2 tablespoons gochugaru or other mild chili flakes
• 300 ml vegetable or chicken stock
• 1 tablespoon white wine, sherry or apple vinegar
• 0.5 cup full fat greek yogurt
• 1 teaspoon garlic
• 0 fresh herbs
• 0 sourdough bread

Instructions

1. Preheat the oven to 175c. Heat an oven proof skillet on medium heat and add a generous glugg of olive oil.
2. Sear the leeks on both sides until golden brown. Add in the garlic (save one teaspoon for later), drained beans, and scatter over the chili flakes. Season with salt and pour over the broth and vinegar. The leeks should be covered halfway with broth.
3. Roast for 20-30 minutes, until the leeks are soft and most of the liquid has evaporated.
4. Stir together the greek yogurt and the reserved minced garlic. Season with salt.
5. Spoon the greek yogurt on a plate. Top with leeks and beans, spooning over remaining sauce.
6. Finish with fresh herbs of your choice and serve with crusty sourdough bread.