1 x 325 jar beans in water - I used @brindisaspanishfoods @conservaselnavarrico organic white haricot beans in water and salt (they are delicious!)
1 x small onions or shallot
1 x garlic cloves sliced
½ leek finely sliced
90ml white wine (optional.. you could use chicken stock if you’d prefer)
1 cup sweetcorn (cooked)
Olive oil - good glug at start and finish
Knob of butter
20g approx Parmesan cheese grated
Season well with salt and pepper
Instructions
Add a glug of olive oil to the pan and a knob of butter. The oil will prevent the butter from burning (good thing to know ) and add your onion. Sweat. Then add in leeks and then your sliced garlic. Cook out and soften.
Next add in your beans in their gorgeous salty water and wine. You want to let this simmer for a good few minutes to cook out the wine. When it’s reduced and thickened up a touch you can add in half the Parmesan cheese and stir in your sweetcorn. Continue to cook to just bring everything together and then finally add in the rest of your cheese.
Delicious served with toasted buttered sourdough and drizzled with a touch more olive oil.
Recipe by Cooking Them Healthy at https://www.cookingthemhealthy.com/?p=6238