Main content

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.

Slow-cooked cannellini beans with leek and thyme


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.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

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


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings
  • Create your own cookbooks
  • Save your favourite recipes
  • Share your own recipes
  • Follow your favourite chefs
Sign In or Register Now