Leek and White Bean Stew with Dill
Soften leeks in olive oil, simmer them with cooked white beans and finish with fresh dill. This 35-minute one-pot recipe serves four. Adjust the broth Leave a little loose broth in the pot. If it reduces too soon, add 1–2 tablespoons of hot water. Can I use canned beans? Yes. Rinse and drain no-salt-added white beans, then weigh out 350 g. If starting with dried beans, cook them ahead of time. For grit between the layers, see the guide to cleaning leeks.
Ingredients
Ingredients
Step-by-Step Method
Wash and slice the leeks
Halve the white and pale green parts lengthwise. Rinse between the layers under running water, drain, then slice into 5 mm half-moons. Finely chop the garlic and roughly chop the dill.
Soften the leeks
Warm the oil in a wide pot over medium-low heat. Add the leeks and salt and cook for 8 minutes, stirring now and then. Once the leeks soften, add the garlic and stir for 1 minute.
Simmer the beans
Add the drained beans and 220 g of water. Bring to a gentle simmer, leave the lid ajar and cook over low heat for 12–14 minutes. The leeks should yield easily to a fork.
Finish with vinegar and dill
For a thicker broth, mash two spoonfuls of beans against the side of the pot and stir. Take off the heat, add the vinegar and dill, and divide among four bowls.
Chef's Tips & Tricks
Leave a little loose broth in the pot. If it reduces too soon, add 1–2 tablespoons of hot water.