25-Minute Lemony Butter Beans with Leeks & Toasted Hazelnuts

Ingredients

• 40g organic hazelnuts, roughly chopped
• 2 tbsp extra virgin olive oil
• 2 medium leeks, about 300g after trimming, thoroughly washed and thinly sliced
• ¼ tsp pink Himalayan salt, finely ground, plus a little to taste
• 1 garlic clove, finely chopped
• 2 × 400g tins Biona butter beans, drained and rinsed
• 200ml water, plus a splash if needed
• ½ lemon, finely grated zest and 1 tbsp juice, plus more juice to taste

Method

1. Toast the hazelnutsPut the chopped hazelnuts in a wide, dry frying pan over a medium heat. Toast for 3–4 minutes, stirring often, until fragrant and lightly golden. Tip onto a plate immediately.
2. Soften the leeksReturn the pan to a medium-low heat and add the oil, sliced leeks and finely ground salt. Cook for 7–8 minutes, stirring regularly, until soft. Add a splash of water if they start to catch; you want soft leeks rather than browned edges. Stir in the garlic and cook for 1 minute.
3. Make the sauce with the beansAdd the drained beans and 200ml water. Bring to a gentle simmer and cook for 5–6 minutes, stirring now and then, until piping hot. Press roughly a quarter of the beans against the side of the pan with the back of a spoon, then stir them through to thicken the liquid. Add a small splash of water if it looks too thick.
4. Finish with lemon and crunchTake the pan off the heat. Stir in most of the lemon zest and 1 tbsp juice. Taste and add a little more juice or salt if needed. Divide between two bowls and scatter over the toasted hazelnuts and remaining zest.

For different appetites

For a more brothy bowl, add another 100ml water with the beans and mash fewer of them. For a smoother finish, mash half the beans instead. Keep the hazelnuts separate until serving so they stay crisp.

A useful shortcut

Wash and slice the leeks the evening before and refrigerate them in a covered container. You can toast the hazelnuts ahead too; cool completely before storing in an airtight container. The next day, start by warming the oil in the pan.