Creamy baked white beans

Creamy baked white beans

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  • 4
  • Easy
  • Meat-free
  • 10 minutes
  • 30 minutes
  • Woolworths Ken Forrester Viognier

Using 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.


  • 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

Cooking Instructions

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


Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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