Rosemary, Leek & Bean Ragu

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

Ingredients:

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

Method:

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.