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Slow-cooked cannellini beans with leek and thyme

These melt-in-your-mouth baked beans can be enjoyed on their own, or piled on top of bruschetta or toast and topped with shaved parmesan and a drizzle of olive oil. They can be served as an accompaniment to meat, chicken, fish or crispy bacon. Scrumptious with pork sausages! The recipe can easily be tweaked to make it a vegan dish.


Substitute vegetable stock for chicken stock to make this dish suitable for vegetarians. Butter can be replaced with olive oil for vegans. Meat-lovers can add chopped bacon or pancetta to the onion and leek mixture!
This dish stores well in the fridge for up to 3 days, and freezes well. If you are making it to freeze, make the mixture a little wetter than usual, and keep the cooking time to around 3 hours.

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Angus Hughson

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Slow-cooked cannellini beans with leek and thyme.


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