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Ingredients
- (Serves 6)
- 40g butter
- 2 large leeks, washed and chopped
- 2 cloves garlic
- Bunch thyme
- 500ml crème fraiche
- 1 x 400g tin of cannellini beans, drained and rinsed
- Extra knob butter
- 100g breadcrumbs
- 100g Parmesan, grated
- Punnet cherry tomatoes, washed and halved
Preheat the oven to 180 degrees. In a large saucepan, melt the butter and sauté the leeks over a medium heat until soft but not mush – remember they will be cooked more in the oven. Add the garlic, thyme, crème fraiche and beans, season well and then pour the whole lot into a buttered gratin dish (I did say this was rich). Dot with the halved cherry tomatoes.
Mix together the Parmesan and breadcrumbs, with a little more thyme if you fancy and sprinkle on top of the beans. Then bake for 35-45 minutes until golden and bubbling.
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