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.