Side Servings
Creamy baked white beans
4
Easy
10 minutes
30 minutesUsing leeks adds a wonderful sweetness to this dish. Not rinsing the beans keeps the natural starch, which helps to thicken the sauce. It’s a wonderful side to the lamb, not too heavy but also adds a punch of flavour.
Wine/Spirit Pairing
Woolworths Ken Forrester Viognier
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
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