Friday, 2 December 2016

Rosemary, Leek & Bean Ragu

I made this recipe using home grown leeks and carrots, it's a real winter warmer.


A little olive oil
500g leeks, sliced
2 carrots, sliced
2 sprigs of rosemary
400g tin of butter beans, drained
400g tin of black eyes beans, drained
500ml vegetable stock 
1 tbsp of corn flour mixed in cold water


  1. Heat the oil in a pan on a medium heat & add the leeks. Stir continuously for about 7/8 mins until soft.
  2. Add the carrots, beans, rosemary & stock and mix together.
  3. Bring the pan to simmer, add the corn flour/water mix & stir in well. 
  4. Simmer for about 20 mins until it begins to thicken.

Serve with mashed potato, crusty bread or garlic bread.

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