Hearty beans and sweet alliums makes this meat-free casserole a modern winter warmer
Ingredients
2 tbsp olive oil
3 small leeks, sliced
2 cloves garlic, sliced
250ml white wine
¼ tsp chilli flakes
2 x 400g tins butter beans, drained and rinsed
750ml vegetable stock
1 tbsp lemon juice
1 small bunch of parsley, roughly chopped
1 Heat the oil in a large saucepan, add the leeks and garlic with a good pinch of salt and cook over a gentle heat until softened.
2 Add the white wine, chilli flakes, butter beans and vegetable stock, and simmer for 10-15 mins. Stir in the lemon juice and chopped parsley, then season to taste.
This recipe is from our feature Midwinter Food for Friends with plant-based recipes by Lottie Storey, including beetroot and dukkah-topped seed crackers, radicchio with orange and mustard dressing, potato and celeriac mash with shallots and chocolate and Guinness cake with coconut cream. A lovely menu whether you’re a lifelong vegan, are throwing yourself into Veganuary with vigour, or just fancy trying something new. All in the January issue, in shops now.
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