Beans · vegan

Leeks and black beans with garlic crumb

Comforting leeky beans

240 kcal happyfacenobackground  happyfacenobackground  VE

Flavours: 1 garlic clove, 2 tsp wholegrain mustard, ¼ tsp smoked paprika, ¼ vegetable stock cube, 2 tsp white wine vinegar, pepper

Bulk: 4 medium-sized leeks, 1 tin black eyed beans, 1 medium white onion, 1 wholemeal slice of bread

Great with: a glass of white wine

Lets cook: Start by slicing the onions and cutting the leek into discs. Make the garlic bread crumbs by blending the bread in a jug blender or food processor until it forms a fine crumb. Add the crumbs to a pan on medium heat with the crushed garlic and some pepper. Mix the crumbs constantly to make sure they don’t burn and toast evenly. When they start to go golden, take off the heat and set aside. Next, fry the onion for 3 minutes on a medium heat and then add the leek with ¼ cup water, stock cube, mustard, white wine vinegar and some pepper. Cook for 5 minutes, stirring frequently. Then add the beans and cook for a further 5 minutes. Dish out the leeks and beans and top with the garlic crumb  cutefacenobackground


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