Leek & Parsley Butterbean Toast // Vegan + GF + RSF
This is a super simple lunch that takes 15 minutes’ tops (if taking a leisurely pace) to make, and is something that I've been turning to when wondering what the heck I'm going to make for lunch/dinner and my stomach is demanding something a-sap! I think butterbeans are just heavenly, the texture and taste are both creamy and satisfying - which is a big bonus because we all know the beans/pulses are some of the (if not the heathiest) foods on the planet. Beans on toast in the traditional-smokey-tomatoy form are fab, but so are these and a lil' fancier with minimal effort. Enjoy this one HB's x
- olive oil
- 1 leek, washed thoroughly & sliced into half-moons
- 1 tsp minced garlic
- 1 x 400g tin butterbeans, drained & rinsed
- handful of parsley, chopped
- 1 tbsp capers, drained & chopped
- 1/2 lemon, juiced
- salt & pepper
- toast, to serve
- Heat a non-stick fry-pan over medium heat, add a generous drizzle of olive oil and add the leek, stirring frequently until soft & starting to caramelize. Add the garlic and cook for a couple of minutes more.
- Add the drained beans and stir to combine with the leaks. Cook for about 5 minutes, letting the beans crispy up a little on both sides - yet watching the heat, as the leeks can burn pretty quickly.
- Finally add the parsley, capers, lemon juice and a sprinkling of salt & pepper.
- Serve on buttered toast hot out of the pan.