Borlotti and rosemary ragù with leeks and garlic crumbs

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.