Lemony Butter Bean Stew with Spinach & Leeks

Ingredients

• 1 tbsp olive oil
• 1 large leek
• sea salt
• 2 large garlic cloves
• 4 thyme sprigs
• 700 g jar butter beans + their preserving liquid
• 150 ml dry white wine
• 150 ml vegetable stock
• 80 g bag baby spinach leaves
• 2 tbsp creme fraiche
• zest and juice of 1/2 lemon
• freshly ground black pepper

Instructions

1. 1

   Warm the olive oil over a medium high heat in a large, heavy bottomed and lidded saucepan or casserole dish. Trim and finely slice the leek into half moons, and peel the garlic cloves.

2. 2

   Cook the leeks with a pinch of salt for 5 minutes or so until soft, but not at all browned. Stir in the garlic, finely grated or minced, and cook until fragrant.

3. 3

   Stir in the thyme sprigs, the butter beans and all of the liquid from their jar, the wine, and the vegetable stock. Season well with black pepper (don’t add any more salt, as the bean stock will be salted) and raise the heat to high. Bring to the boil, then reduce the heat to medium low. Leave to simmer with the lid on for 15 minutes.

4. 4

   Stir in the spinach, then return the lid and cook for a further 5 minutes.

5. 5

   Stir in the lemon zest and juice, and the creme fraiche. Season to taste with more black pepper and salt if needed, and serve in in warm bowls either by itself, or topped with jammy eggs, chilli oil and Aleppo chilli flakes.