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Grilled Leeks with Cannellini Beans and Spicy Tomato Sauce Recipe

Name: Grilled Leeks with Cannellini Beans and Spicy Tomato Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 x 400 g cans of Cannellini Beans; 4 medium-sized Leeks; 4 Garlic Cloves; 120 ml Vegetable Broth; 2 medium Tomatoes; 1 Tbsp Tomato Paste; 1 Tbsp Balsamic Vinegar; 1 Tbsp Maple Syrup; 1/2 Lemon; 20 g Fresh Basil; 30 g Walnuts; 1 Tsp Cumin Seeds; 80 ml Dry White Wine; Salt to taste; Pepper to taste; Olive Oil for cooking

Stashcook

This dish has soft grilled leeks on top of creamy white beans. It's spicy because of a special tomato sauce. We use nuts and herbs to make it taste really good. It's a warm meal for everyone!

Ingredients

2 x 400 g cans of Cannellini Beans

4 medium-sized Leeks

4 Garlic Cloves

120 ml Vegetable Broth

2 medium Tomatoes

1 Tbsp Tomato Paste

1 Tbsp Balsamic Vinegar

1 Tbsp Maple Syrup

1/2 Lemon

20 g Fresh Basil

30 g Walnuts

1 Tsp Cumin Seeds

80 ml Dry White Wine

Salt to taste

Pepper to taste

Olive Oil for cooking

Method

Preheat your oven to 200°C (390°F).

Drain and rinse the cannellini beans. Set aside.

Trim the dark green tops off the leeks, keeping the root on. Cut the leeks in half lengthwise, then rinse each half under cold water, gently fanning the layers to remove any dirt.

Place the leeks cut-side down in an ovenproof dish, pour in the vegetable broth, drizzle with olive oil, and season with salt and pepper. Bake for 20 minutes, turning once to cut-side up halfway through.

While the leeks are baking, dice the tomatoes and finely chop the garlic cloves.

In a saucepan, heat 2 tbsp of olive oil over medium heat. Add the garlic and cumin seeds, cooking until fragrant, about 1 minute.

Add the diced tomatoes, tomato paste, balsamic vinegar, maple syrup, and white wine to the saucepan. Let it simmer until the sauce thickens, about 10 minutes. Season with salt and pepper to taste.

In another pan, warm 1 tbsp of olive oil over medium heat. Add the cannellini beans and cook until heated through, about 5 minutes. If desired, mash a portion of the beans with a fork to create a creamier texture.

Zest the lemon and chop the basil. Crush the walnuts into smaller pieces.

Once the leeks are tender and slightly charred, remove them from the oven.

To serve, spread the warm beans on a plate, top with grilled leeks, and spoon the spicy tomato sauce over the top.

Garnish with lemon zest, fresh basil, and crushed walnuts. Drizzle with a bit more olive oil if desired.