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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is a tasty, filling side dish that goes well with just about anything. I believe in other parts of the world, haricot beans are known as navy beans. Here in England, the standard can size for the beans is 400g which equates to about 14oz, but as long as the can size is close it's fine. Ingredients:
3 leeks, sliced into rings |
3 tablespoons butter |
2 chicken stock cubes |
1/2 cup hot water |
1 garlic clove, crushed |
1 (14 ounce) can haricot beans, drained |
Directions:
1. Melt the butter in a pan over medium heat.
2. Dissolve the stock cubes in the hot water and add to the pan.
3. Add the leeks and garlic and cook for a few minutes, stirring frequently.
4. Add the haricot beans and continue cooking until the stock has mostly been absorbed and the leeks and beans are done.
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