Ingredients
For the leeky beans
- Baby leeks |4| sliced into 1–2 cm rings (1–2 large/regular leeks is fine)
- Garlic cloves |3| grated or finely sliced
- Olive oil |1 tbsp|
- White miso paste |1.5 tbsp|
- Butter beans |1 jar| good quality, undrained
- Vegetable stock |200ml|
- Salt & pepper | |
- Sourdough |2 slices| toasted
For the corn and chilli salsa
- Sweetcorn |1 x 200g tin| drained, or equal frozen
- Red chillies |2| halved and seeds removed if preferred
- Lemon |½| juiced
- Coriander |½ bunch| finely chopped (or parsley if you’re a hater)
- Salt & pepper
- Lemon juice | | more to taste
Garnish
- Creme fraiche or yoghurt | | plant based swap to make vegan
- Extra virgin olive oil | |
- Black pepper | |
Ingredients
For the salad
Method
Make salsa
- Preheat the grill to high
- Add the sweetcorn and chillies to a small tray with a pinch salt and pepper and a drizzle of olive oil
- Grill for a few minutes, depending on the heat of your grill, until beginning to char
- Finely chop the chillis once cooled and combine in a bowl with the sweetcorn, coriander or parsley, lemon juice and season with salt, pepper and more lemon if desired
Cook beans
- Heat a drizzle of olive oil in a frying pan over a medium high heat
- Add the leeks and fry for a few minutes until softening and taking on a little colour
- Add the garlic for a minute then add the miso, beans and stock and stir to combine
- Bring to a boil then reduce to a simmer
- Simmer for 5 minutes until the leeks are tender and the broth has thickened slightly
Serve
- Divide among bowls
- Scatter over the corn and chilli salsa
- Finish with extra virgin olive oil and black pepper
Method
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leeky-beans-with-corn-chilli-salsa