Leek and butterbean stew recipe
A simple yet indulgent stew that can be adapted to suit any season.
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Ingredients
- 40 g butter
- 30 g fresh breadcrumbs
- 4 sprigs of thyme, leaves stripped
- 2 tsp olive oil
- 1 shallot, peeled and finely sliced
- 1 rib of celery, trimmed and finely chopped
- 2 cloves of garlic
- 500 g leeks
- 2 x 400g (14oz) cans of butter beans
- 550 ml vegetable stock
- 200 g cavolo nero
- 1 1/2 tbsp wholegrain mustard
- 60 ml double cream
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