Olive Oil Braised Leeks with Butterbeans and Sizzled Mint – Honest Toil Olive Oil

Name: Olive Oil Braised Leeks with Butterbeans and Sizzled Mint – Honest Toil Olive Oil
Ingredients: 4 slim leeks (about 750g/ 1 ½ lb in total), outer leaves removed and white and light green stalk cut into 2cm rounds (save the dark green parts for stock); 1 red chilli, scored with a sharp knife; 5 sprigs tarragon; 6 pink peppercorns; 4 bay leaves; 350ml / 12 oz Honest Toil extra virgin olive oil; 1 unwaxed lemon; Salt; pepper; Leaves from ½ small bunch mint (about 30 leaves), picked; 2 cloves garlic, finely sliced; 2 bay leaves; 1 lemon; 1 x 700g / 1 ½ lb jar of butter beans in brine, drained; 75g/ 2 ½ oz fresh goats cheese

honest-toil.eu

Recipe by Anna Shepherd

View full recipe on honest-toil.eu

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Cooking tools:

Saute pan
Cooling rack
Slotted spatula
Slotted spoon
Parchment paper
Aluminum foil
Paper towel
Kitchen towel
Mixing bowl
Chef's knife
Cutting board
Serving platter
Airtight container
Mason jar
Stove
Measuring spoon

Ingredients

4 slim leeks (about 750g/ 1 ½ lb in total), outer leaves removed and white and light green stalk cut into 2cm rounds (save the dark green parts for stock)
1 red chilli, scored with a sharp knife
5 sprigs tarragon
6 pink peppercorns
4 bay leaves
350ml / 12 oz Honest Toil extra virgin olive oil
1 unwaxed lemon
Salt
pepper
Leaves from ½ small bunch mint (about 30 leaves), picked
2 cloves garlic, finely sliced
2 bay leaves
1 lemon
1 x 700g / 1 ½ lb jar of butter beans in brine, drained
75g/ 2 ½ oz fresh goats cheese