Borlotti And Rosemary Ragù With Leeks And Garlic Crumbs
This recipe combines the earthy flavors of borlotti beans with sweet leeks and aromatic rosemary, creating a comforting and hearty dish. Topped with golden-brown garlic butter breadcrumbs, each bite is a delightful medley of textures and tastes. Give this cozy meal a try for a satisfying lunch or dinner that will warm you from the inside out.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 500g/1lb 2oz leeks
- and freshly ground saltblack pepper
- 2 x 400g/14oz tins borlotti beans
- 2 sprigs rosemary
- 500ml/18fl oz vegetable or chicken stock
- 200g/7oz sliced breadbread
- 40g/1½oz butter
- 2 garlic
Instructions
- Heat a large saucepan or frying pan over a medium heat. Add the oil, leeks and a pinch of salt. Gently fry the leeks for 5-8 minutes, or until soft and translucent.
- Add the borlotti beans, rosemary sprigs and stock to the pan and stir to mix. Cover with a lid, bring to a simmer and cook over a medium-low heat for 20 minutes, or until the ragù is thickened a little and the borlotti beans softened.
- Meanwhile, tear the bread into small pieces. Heat a large frying pan over a medium heat, add a knob of butter and, once melted, gently fry the bread in batches until golden-brown and crisp. Remove from the pan and set aside. Add the first batch back to the pan with a little more butter and the garlic. Fry for a minute, or until the garlic is just cooked and breadcrumbs are all coated. Season with salt and pepper to taste. Remove the crumbs with a slotted spoon and mix with the remaining breadcrumbs and a pinch of salt.
- Taste the borlotti bean ragù and season with salt and pepper to taste. Remove the rosemary sprigs and serve the borlotti beans with the garlic crumbs sprinkled on top.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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