- 1 tbsp olive oil
- 500g/1lb 2oz leeks, trimmed, washed and sliced
- salt and freshly ground black pepper
- 2 x 400g/14oz tins borlotti beans, drained and rinsed
- 2 sprigs rosemary
- 500ml/18fl oz vegetable or chicken stock (made from a cube)
- 200g/7oz sliced bread (stale bread is fine), crust removed
- 40g/1½oz butter
- 2 garlic cloves, finely chopped
- Heat a large saucepan or frying pan over a medium heat. Add the oil, leeks and a pinch of salt. Gently fry the leeks for 5-8 minutes, or until soft and translucent.
- Add the borlotti beans, rosemary sprigs and stock to the pan and stir to mix. Cover with a lid, bring to a simmer and cook over a medium-low heat for 20 minutes, or until the ragù is thickened a little and the borlotti beans softened.
- Meanwhile, tear the bread into small pieces. Heat a large frying pan over a medium heat, add a knob of butter and, once melted, gently fry the bread in batches until golden-brown and crisp. Remove from the pan and set aside. Add the first batch back to the pan with a little more butter and the garlic. Fry for a minute, or until the garlic is just cooked and breadcrumbs are all coated. Season with salt and pepper to taste. Remove the crumbs with a slotted spoon and mix with the remaining breadcrumbs and a pinch of salt.
- Taste the borlotti bean ragù and season with salt and pepper to taste. Remove the rosemary sprigs and serve the borlotti beans with the garlic crumbs sprinkled on top.