Creamy white beans with crispy sage
Firstly, chop the green tops and ends off the leeks and cut the leeks into relatively thin circles. Peel and slice up the garlic.
Cook the leeks and garlic in olive oil and salt on a low heat and once they've softened after about 5 minutes (make sure the garlic doesn't burn) add the bay leaves.
Add the white beans to the leeks and garlic along with the oat milk and vegetable stock, stir, and then add the white wine vinegar. Season with salt and pepper.
Creamy white beans with crispy sage
Heat a pan separately and enough olive oil to cover the base. Add the sage leaves and season with a sprinkle of sea salt. In order for the sage leaves to go nice and crispy, they need to be fully covered by the oil. Take them out once ready and sit on a piece of kitchen towel to train some of the oil.
After 10 minutes, the beans will be ready. Take off the heat adding a splash more oat milk if they aren't creamy enough. Serve with toppings of your choice and then the creamy sage. Enjoy!
Ingredients
Serves 2
2x cans of white beans (or one big jar of Bold Beans)
50ml vegetable stock
200ml oat milk
1 leek (or two small leeks)
2 cloves of garlic
2 fresh bay leaves
2 tbsp white wine vinegar
5-8 sage leaves
Salt and pepper
Extra virgin olive oil
