Beans with Leeks, White Beans and Cheddar on Toast

By Leslie Blythe Beans, Bread, Cheese Broiling, Sautéing

January 14, 2021

So, this Beans with Leeks, White Beans and Cheddar on Toast is a recipe that I adapted from a recipe from Nigel Slater. It was posted in The Guardian and it's basically "posh beans on toast". Beans on Toast is a British institution. The reason I made it is because I had the ingredients on hand and because I love leeks. Leeks are massively underappreciated and really add so much so many dishes. It was delicious and I initially thought I would have to serve soup with it, but that was not the case. You can adapt this recipe to ingredients you have.

Prep: 15 mins
Cook: 30 mins
Yields: 2 Servings

Ingredients

2 leeks, trimmed, washed and cut into thick coins

2 tablespoons butter

6 thick slices of good bread

1 heaped tablespoon flour

1 cup heavy cream

2 tablespoons whole-grain mustard

½ cup white cheddar, coarsely grated

salt and pepper, to taste

flat-leaf parsley

15 ounce can butter beans or white beans, rinsed and drained

Directions

1Melt the butter in a deep-sided pan and add the leeks. Cover with a lid and let them steam for about 20 minutes on a low heat, until soft.

2Toast the bread and place them on a baking sheet or grill pan.

3Turn on the broiler. Sprinkle the flour over the leeks, stir and continue cooking for a couple of minutes. Stir in the cream, mustard and the cheddar, a little salt and plenty of black pepper. Stir in the parsley.

4Once the cream is hot and the mixture has started to bubble, stir the beans and continue cooking for a couple of minutes.

5Spoon the mixture on to the pieces of toast and place under the heated broiler. Watch carefully and let cook until golden.

Recipe adapted from Nigel Slater, The Guardian.

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