Cacio e pepe butter beans with braised leeks
Cacio e pepe butter beans with braised leeks
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An elevated midweek supper
For an easy mid-week supper I enjoy making a dish that features butter beans and braised leeks. With butter beans always stocked in my pantry and leeks currently in season, this elevated, yet simple supper promises a comforting mid-week meal.
Sometimes when time is short, I simply indulge in a warm bowl of cacio e pepe (ish) butter beans with a hunk of crusty baguette. The beans come together in 10 minutes and are fragrant and slightly spicy, so after cooking, the kitchen is filled with a delightful aroma of toasted pepper.
Cacio e pepe butter beans with brothy leeks
Try this easy mid-week supper featuring butter beans and braised leeks.
Servings: 4
Ingredients
Beans
- 2 tins butter beans complete with the bean broth
- 2 tsp. fresh coarsely ground black pepper
- 60 g Pecorino Romano finely grated
- 30 g butter unsalted
- Salt and pepper to taste
Leeks
- 350 g leeks approx. 4-5 small-medium leeks
- 200 ml chicken or vegetable stock (homemade is preferable)
- 100 ml dry white wine
- 1 tsp dijon mustard optional
- 45 g butter cubed
- A squeeze of lemon juice
Instructions
Beans
- In a medium pan over medium heat, add black pepper and dry roast it for 30-60 secs. Then, add the butter beans with the bean broth to the pan and bring to a boil. Turn the heat down slightly and continue to reduce the liquid for 5-8 mins until the broth has slightly thickened. Next, add the cheese and butter then stir whilst allowing the mixture to simmer for a few minutes.
Leeks
- Preheat the oven to 385°F.
- Trim the dark-green tops and root ends from the leeks and set aside for use in another recipe (such as stock). Half lengthwise then wash and drain. Remove any remaining thick outer layers. Char the leeks in a large pan for a few minutes - you can skip this stage if you are in a rush.
- Arrange the leeks in a single layer, cut side up, in a medium baking dish or 9’’ cast iron skillet.
- In a medium saucepan, on low-medium heat, simmer the wine for approx. 1 minute then add the stock followed by Dijon mustard (optional) and return to a simmer until the liquid has slightly reduced (approx 5-6 minutes). Taste and season with salt and pepper if needed. Pour this stock over the leeks, then fleck with butter. Cover the dish with foil and roast for 15-20 minutes then, uncover and continue roasting until the leeks are soft, approx.10-15 minutes.
- Optional step: during the last five minutes of cooking, lightly cover the leeks with a little freshly grated parmesan. The cheese will become delightfully crispy.
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