Creamy Leeks + Beans with Crispy Sage

• servings: 4 servings
• total time: 30 minutes

Ingredients

1 large leek (or 2 small), ends trimmed + sliced into circles

2 garlic cloves, peeled and finely sliced

3 tbsp olive oil

2 fresh bay leaves

1 jar of Organic White Beans with their bean stock

200 ml oat milk (or milk of choice)

50 ml veg stock

Crispy breadcrumbs

Chopped chives

Optional: Serve with Sourdough

Directions

Heat 1 tbsp olive oil in a pan over a low heat. Add the leeks, garlic and a pinch of salt and cook for roughly 5 minutes until softened (stirring often to make sure the garlic doesn’t burn). Add the bay leaves.

Pour the white beans, with their stock, into the pan along with the oat milk and veg stock. Stir to combine. Season to taste and leave to simmer.

After 10-15 minutes, the beans should be ready - add more milk if it isn’t creamy enough. Serve into bowls and top with the crispy breadcrumbs, if you like.

Nutrition

• Serving Size: 2