Creamy Beans and Leeks on Toast
Elevate your classic beans on toast with a luxurious twist—think creamy beans and tender leeks, simmered to perfection and piled onto crisp, golden toast. Comfort food just got an upgrade!
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Ingredients
- 30g Butter
- 2 Leeks, cut in half lengthways and then thinly sliced
- 30g Plain Flour
- 350mls Milk
- 1tsp Dijon Mustard
- 1tsp Whole Grain Mustard
- Cheese 80g, grated
- Salt and Pepper
- 20g Parsley
- 2 Tins Cannellini Beans, drained
Method
- Melt the butter in a pan and add the Leeks, cook on a low heat for 5-minutes, or until soft
- Stir in the flour and cook for 1 minute
- Take the pan off the heat and gradually whisk in the milk, a little at a time
- Put back on a low heat and simmer for 2 minutes, until thickened slightly
- Stir in the mustards, salt and pepper, parsley, and cheese, and stir until the cheese has melted in to the sauce
- Stir in the beans
- Gently simmer for another couple of minutes to warm the beans through
- Serve on toast (sourdough and wholemeal work well) on top of a steaming Jacket Potato, or with a salad or some yummy greens
- Enjoy!
Give it a try and let me know what you think over on @katewallnutrition—don’t forget to share your photos!
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