Ingredients

Method

• 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

Ingredients

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