Cannellini Beans with Leek and Arugula
Cannellini beans with leek and arugula is a recipe featuring fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g cannellini beans (soaked overnight)
- 600 ml Vegetable Broth
- Salt
- 500 g leeks
- 150 g green beans
- 1 Shallot
- 2 Garlic cloves
- 100 g Arugula
- 50 g garden sorrel
- 2 tbsp butter
- 1 tbsp Olive Oil
- 1 tsp brown mustard seeds
- 250 ml heavy cream (at least 30% fat)
- fleur de sel (or coarse sea salt)
- Pepper (freshly ground)
- 4 flatbreads (for serving)
Instructions
-
1.
Drain the soaking water from the beans, rinse them and bring to a boil in vegetable broth with salt. Cover and simmer for about 1 hour.
-
2.
Trim and wash the leeks, cut into 1 cm rings. Wash the green beans, trim ends and blanch in plenty of salted water for 2-3 minutes until al dente; shock in cold water and drain. Peel and finely chop the shallot and garlic. Rinse and strip the arugula and garden sorrel, removing tough stems.
-
3.
After the beans are done, strain them. In a pot heat butter with olive oil and sauté the shallot, garlic and mustard seeds. Add the leeks and green beans, pour in the cream and let simmer gently for 10 minutes.
-
4.
Stir in the beans, arugula and garden sorrel. Plate on four flatbreads, sprinkle with fleur de sel and freshly ground pepper before serving.
