Red Pepper Butter Beans w/ Leeks & Grapenuts

Grill veg

1. Preheat the grill to high
2. Add the leeks to one side of a tray and the peppers and chillies to the other
3. Drizzle everything with olive oil and season with salt
4. Grill for 2–6 minutes until well charred on one side, then turn using tongs and repeat until charred all over (big timing window as grills vary a lot in heat)
5. Turn the grill off and the oven on at 150ºC to keep the leeks warm
6. Remove the peppers and chillies, place in a bowl and cover tightly with clingfilm to steam for 5–10 minutes

Start beans

1. While the peppers and chillies are steaming, heat a drizzle of olive oil in a frying pan or saucepan over a medium heat until hot
2. Add the garlic and smoked paprika and cook for a minute until very fragrant
3. Stir in the butter beans with their liquid and a generous pinch of salt
4. Bring to a gentle simmer and cook for 7–8 minutes until thickened

Finish beans

1. Deseed the peppers and chillies and scrape off the charred skins
2. Finely chop and stir through the beans with the red wine vinegar and cream cheese
3. Taste and season with salt, a pinch of sugar or more vinegar if needed

Serve

1. Carefully remove any remaining charred skin from the warm leeks and season with flakey salt and black pepper
2. Spoon the beans into bowls
3. Top with the leeks, more cream cheese, grapenuts and herbs
4. Serve with toasted crusty bread