Braised Butter Beans and Leeks

• butter
• thin leeks4

  cut into 5 cm pieces

• dry vermouth↗3 tbsp tbsp

  or white wine (optional)

• warm chicken or vegetable stock200ml ml
• canned butter beans↗400g g

  drained and rinsed

• thyme sprigs↗4
• crème fraîche↗3 tbsp tbsp
• flat leaf parsley↗2 tbsp tbsp

  chopped, for serving

Step-by-step instructions

1. 1

   Melt the butter in a large wide skillet over medium heat and cook the leeks for 5 minutes until they become browned.

2. 2

   Pour in the vermouth, if using, and simmer for 1 minute, then add the broth, butter beans and thyme. Bring to a gentle boil, cover and cook for 5 minutes. Remove the lid and cook another 8‑10 minutes until the leeks are tender and most of the liquid has evaporated. Turn off the heat, stir in the crème fraîche and serve, sprinkled with the chopped parsley.