Ingredients

4 leeks, finely sliced
500g frozen or canned butter beans
2 garlic cloves, finely chopped
small bunch of thyme, leaves picked
olive oil
butter
200 – 250 ml vegetable stock
a handful of flat leaf parsley
1 tablespoon crème fraîche
Salt and pepper

Method

1. In a large skillet heat olive oil and butter, then sauté the leeks together with thyme and garlic on low heat until soft and sweet – approx. 15-20 minutes.
   
   
2. Turn up the heat and add the vegetable stock. Bring to a rolling boil, then add the beans. Make sure that the beans are just covered in the liquid.
   
   
3. Allow to simmer for approx 8-10 minutes until the beans are soft and creamy. Then add parsley, crème fraîche and a good drizzle of olive oil. Season to taste.