Cider-Braised Leek and Bean Skillet with Mustard Crumble

Ingredients

• leeks3 large, sliced
• butter beans2 cans (400 g each), drained
• onion1 medium, finely sliced
• garlic cloves3, minced
• dry cider250 ml
• vegetable stock200 ml
• grain mustard2 tbsp
• fresh thyme1 tbsp leaves
• breadcrumbs1 cup
• butter2 tbsp
• cheddar80 g, grated

Method

1. 1Melt half the butter in a wide skillet over medium heat, then cook the onion and leeks with a pinch of salt until glossy and softened.
2. 2Add the garlic and thyme and cook for 1 minute, then stir in the cider and let it bubble for 2 minutes.
3. 3Tip in the beans, stock, and mustard; simmer gently until the liquid reduces and lightly coats the beans, about 10 minutes.
4. 4Meanwhile, mix the breadcrumbs with the remaining butter and half the cheddar in a small pan or toaster oven until golden and crisp.
5. 5Taste the skillet mixture and adjust with black pepper and a little salt if needed.
6. 6Scatter the crumble over the top, finish with the remaining cheddar, and cover for 2 minutes so it melts into the hot beans.
7. 7Serve straight from the pan with buttered bread or mashed potatoes.

Tips

• Use the leafy dark ends of the leeks for extra sweetness if they are well washed.
• If the cider is very dry, add a small pinch of sugar to round out the sauce.

Nutrition