Ingredients

• 1 tbsp olive oil
• 500g/1lb 2oz leeks
• trimmed
• washed and sliced
• salt and freshly ground black pepper
• 2 x 400g/14oz tins borlotti beans
• drained and rinsed
• 2 sprigs rosemary
• 500ml/18fl oz vegetable or chicken stock (made from a cube)
• 200g/7oz sliced bread (stale bread is fine)
• crust removed
• 40g/1½oz butter
• 2 garlic cloves
• finely chopped

Directions

• Heat a large saucepan or frying pan over a medium heat. Add the oil
• leeks and a pinch of salt. Gently fry the leeks for 5-8 minutes
• or until soft and translucent.
• Add the borlotti beans
• rosemary sprigs and stock to the pan and stir to mix. Cover with a lid
• bring to a simmer and cook over a medium-low heat for 20 minutes
• or until the ragù is thickened a little and the borlotti beans softened.
• Meanwhile
• tear the bread into small pieces. Heat a large frying pan over a medium heat
• add a knob of butter and
• once melted
• gently fry the bread in batches until golden-brown and crisp. Remove from the pan and set aside. Add the first batch back to the pan with a little more butter and the garlic. Fry for a minute
• or until the garlic is just cooked and breadcrumbs are all coated. Season with salt and pepper to taste. Remove the crumbs with a slotted spoon and mix with the remaining breadcrumbs and a pinch of salt.
• Taste the borlotti bean ragù and season with salt and pepper to taste. Remove the rosemary sprigs and serve the borlotti beans with the garlic crumbs sprinkled on top.