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Maggie Beer

Warm salad of white bean mushroom leek and ricotta

White Beans with Mushrooms, Leeks and Lemon

Warm salad of white bean mushroom leek and ricotta

Step 1: Add lima beans to a heavy based pan, with water, garlic, bay leaves, peppercorns and two tablespoon of Extra Virgin Olive Oil.

Step 2: Wait for the pot to come to a simmer, turn down and cook over a very, very low heat, for an hour with the lid off. Check after an hour and cook for slightly longer if needed (will depend on the freshness of the bean).

Step 3: In a large frypan heat three tablespoons of Extra Virgin Olive Oil and add the leeks. Cook at a medium temperature for 5 minutes, then add one tablespoon of Verjuice, turn temperature down, pop lid on and cook over very low heat for a further 8 minutes. Add in lemon at the last moment.

Step 4: In a large frypan melt butter with 2 tablespoons of Extra Virgin Olive Oil, add mushrooms and salt. When almost cooked add pepper and toss through.

Step 5: Once all components are cooked, combine together in a large bowl, serve and finish each plate with cracked black pepper, a drizzle of Extra Virgin Olive Oil, freshly squeezed lemon juice, chopped parsley and vache curd.

Ingredients

  1. 300g 1 2/3 cup lima bean
  2. 1.0L 4 cup water
  3. 2 cloves garlic crushed
  4. 160ml 2/3 cup Extra Virgin Olive Oil plus extra to serve
  5. 450g 3 leeks
  6. 20ml 1 tbspn Verjuice
  7. 25g 1 lemon zest cut into strips, no pith
  8. 2 tbspn butter
  9. 400g mushroom sliced
  10. 1/2 tspn pepper
  11. 1 handful flat leaf parsley chopped
  12. 160g vache curd

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