Cheesy Leeky Beans

Ingredients

Ingredients

• 4 large leeks
• 2 tbsp olive oil
• 2 tbsp plain flour
• 4 large garlic cloves
• 300 ml whole milk
• 100 ml white wine
• 1 sprig rosemary sprig
• 3 tbsp nutritional yeast
• 2 400g cans cannellini beans
• to taste sea salt
• to taste black pepper
• to serve crusty bread
• parmesan cheese

Instructions

1. Preheat the oven to 200°c (fan assisted)/42°f/gas 7.
2. Trim the top from the leeks at the point they start to flare and place on a baking tray.
3. Roast the leeks for 35-40 minutes, or until fully charred on the outside.
4. Heat 2 tbsp of olive oil in an oven-proof pan over a medium heat.
5. Add the flour and minced garlic to the pan and whisk vigorously to form a paste.
6. Continue whisking for a minute or so to cook off the flour.
7. Gradually add the milk, whisking continuously until smooth.
8. Stir in the white wine and rosemary sprig, then bring the sauce to a gentle simmer.
9. Cook the sauce, stirring frequently, for 5-6 minutes, or until thickened and glossy.
10. Remove the rosemary from the sauce and stir in the nutritional yeast and shredded parm.
11. Season the sauce to taste with salt and black pepper.
12. Chop each burnt leek in half lengthways and scoop out the soft flesh in the middle.
13. Roughly chop the leek flesh and add it to the sauce along with the cannellini beans.
14. Stir well to combine the ingredients.
15. Transfer the whole pan into the oven and bake for 15-20 minutes until golden on top.
16. Serve with crusty bread and a good crack of black pepper.