Creamy Leek-y Butterbeans, using the ENTIRE Leek because it’s all good stuff 😮💨These are some of the best beans I’ve ever made, and I make a lot of beans. Leek flavour is unmatched, it’s like a better onion, I said it.
Heat 1 tbsp olive oil in a large sauté pan over medium heat. Add whites of the leek and fry until translucent, about 5 minutes. Add garlic and fennel seeds and fry for another minute or so.
Add butterbeans, coconut milk, water, veggie stock powder, salt and pepper. Stir and bring to a simmer. Lower the heat to medium low and simmer for 15 minutes, stirring every now and then. Stir in the spinach in the last minute of cooking.
In a small frying pan, heat about 1 cm of olive oil. Add leek greens in small batches, being careful not to crowd the pan. Fry until golden brown on each side, about 2-3 minutes or so. Remove onto a paper towel lined plate and sprinkle with salt. Top the beans with the crispy leeks and serve.
