This recipe was devised from ‘things that need using up’. A fat leek was beginning to look a bit elderly and there were bits and pieces of cheese left in the fridge. The beautiful orange tomatoes on the kitchen counter were looking a little forlorn. The result was a simple vegetarian bake, which my daughter will be eating tonight with some crispy fried potatoes.
Photographed today at 4.30 pm, oudoors in poor light.
Ingredients (serves 2 with some fried potatoes on the side)
1 x 400g tin of black beans (drained)
225g leeks
25g butter
1 tbsp vegetable oil
2 tbsp flour
200ml semi skimmed milk
50g mixture of grated Cheddar and parmesan cheese (or a mix of any string tasting hard cheeses),
1 tsp English mustard
Salt to taste
8 baby tomatoes, halved
Parsley or fresh coriander to sprinkle
Method
Photographed today at 4.30 pm, oudoors in poor light.
Ingredients (serves 2 with some fried potatoes on the side)
1 x 400g tin of black beans (drained)
225g leeks
25g butter
1 tbsp vegetable oil
2 tbsp flour
200ml semi skimmed milk
50g mixture of grated Cheddar and parmesan cheese (or a mix of any string tasting hard cheeses),
1 tsp English mustard
Salt to taste
8 baby tomatoes, halved
Parsley or fresh coriander to sprinkle
Method
- Heat the oven to 180 C.
- Chop the cleaned leek(s) into rounds.
- Heat the butter and oil in a non-stick pan and add the leeks. Cook gently for 15-20 minutes until the links are soft and tender but not browned.
- Add the flour to the pan and stir in. Cook for a few minutes over a low heat. Add the milk and stir until the sauce thickens.
- Add the grated cheese and mustard. Stir until the cheese is melted into the sauce, then add the drained black beans to the pan and mix.
- Tip the mixture into a baking dish and top with the tomatoes.
- Bake, covered in foil for 20 mins. Sprinkle with parsley or coriander leaves.
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