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Creamy baked white beans

By Hannah Lewry
4
Easy
10 minutes
30 minutes

Ingredients

  • 2 T olive oil
  • 30 g butter
  • 4 cloves garlic, sliced
  • 8 baby leeks, sliced lengthways
  • 1 T capers
  • 2 cup cream
  • 2 x 400 g cans butter beans, drained
  • 1 x 400 g can cannellini beans, drained
  • sea salt and freshly ground black pepper, to taste
  • 1 x 150 g Woolworths white anchovies, punnet
  • parsley, chopped
  • lemon juice, for serving

Method

1. Heat the olive oil and butter in a pan, then add the garlic, leeks and capers. Fry until softened and vibrant green.

2. Add the cream and simmer for 10 minutes, then add the drained beans. Simmer for a further 10 minutes and season to taste.

3. Allow to cool slightly, then serve topped with the anchovies, parsley and a squeeze of lemon juice.

Find more bean recipes here.

Photographs: Jan Ras
Recipes: Hannah Lewry