{"id":"819ea4d1-767b-43da-affb-bef022ac46b4","url":"https://recipestripper.com/recipes/819ea4d1-767b-43da-affb-bef022ac46b4","source_url":"https://bosh.tv/recipes/creamy-tuscan-style-butter-bean-and-leek-gratin-with-sun-dried-tomato-and-walnut-crumb","title":"Creamy Tuscan-Style Butter Bean and Leek Gratin with Sun-Dried Tomato and Walnut Crumb","description":"This creamy Tuscan-style butter bean and leek gratin is proper cold-weather comfort food. Sweet leeks and silky butter beans get folded into a rich, garlicky, sun-dried tomato cream with wilted spinach, then topped with a walnut and rosemary crumb that turns deeply golden in the oven. It's the kind of bake you pull out bubbling at the edges and everyone goes quiet. Serve with warm bread or a pile of buttery mash.","servings":4,"servings_text":"4 servings","prep_time":"PT15M","cook_time":"PT40M","total_time":"PT55M","image_url":"https://cdn.sanity.io/images/xzzrj6ap/production/23992c89ac6fc845a5f9a6059053ccbe0310f831-6720x4480.jpg","ingredients":[{"text":"3 medium leeks, trimmed and sliced into 1cm rounds","item":"medium leeks","quantity":3,"preparation":"trimmed and sliced into 1cm rounds"},{"text":"2 tbsp olive oil (plus 1 tbsp from the sun-dried tomato jar if using oil-packed)","item":"olive oil","quantity":2,"unit":"tbsp","preparation":"plus 1 tbsp from the sun-dried tomato jar if using oil-packed"},{"text":"3 garlic cloves, finely chopped","item":"garlic cloves","quantity":3,"preparation":"finely chopped"},{"text":"100g sun-dried tomatoes (from a jar), drained and roughly chopped","item":"sun-dried tomatoes (from a jar)","quantity":100,"unit":"g","preparation":"drained and roughly chopped"},{"text":"1 tsp dried oregano","item":"dried oregano","quantity":1,"unit":"tsp"},{"text":"1/2 tsp chilli flakes","item":"chilli flakes","quantity":0.5,"unit":"tsp"},{"text":"2 x 700g jar butter beans","item":"x 700g jar butter beans","quantity":2},{"text":"100ml oat cream","item":"oat cream","quantity":100,"unit":"ml"},{"text":"200ml vegetable stock","item":"vegetable stock","quantity":200,"unit":"ml"},{"text":"2 tbsp nutritional yeast","item":"nutritional yeast","quantity":2,"unit":"tbsp"},{"text":"150g baby spinach","item":"baby spinach","quantity":150,"unit":"g"},{"text":"1 tbsp balsamic vinegar","item":"balsamic vinegar","quantity":1,"unit":"tbsp"},{"text":"Salt and pepper","item":"Salt and pepper"},{"text":"60g walnuts, roughly chopped","item":"walnuts","quantity":60,"unit":"g","preparation":"roughly chopped"},{"text":"100g fresh sourdough breadcrumbs","item":"fresh sourdough breadcrumbs","quantity":100,"unit":"g"},{"text":"2 tbsp olive oil","item":"olive oil","quantity":2,"unit":"tbsp"},{"text":"3 sprigs fresh rosemary, leaves removed and finely chopped","item":"fresh rosemary, leaves removed and finely chopped","quantity":3,"unit":"sprig"},{"text":"Handful chopped parsley","item":"chopped parsley","unit":"handful"},{"text":"Zest of 1 lemon","item":"Zest of 1 lemon"}],"instructions":[{"number":1,"text":"Preheat and prep Heat the oven to 190°C fan. Rinse the sliced leeks in a colander to shake out any grit."},{"number":2,"text":"Soften the leeks Warm the olive oil in the pan over medium heat. Add the leeks with a pinch of salt. Fry for 8-10 minutes, stirring often, until soft, sweet and starting to catch at the edges."},{"number":3,"text":"Build the base Add the garlic, sun-dried tomatoes, oregano and chilli flakes. Cook for 2 minutes until everything smells fragrant and the oil turns a deep red."},{"number":4,"text":"Add the beans and cream Tip in the butter beans, oat cream, stock and nutritional yeast. Bring to a gentle simmer and cook for 5 minutes, mashing a spoonful of beans against the pan to thicken things up."},{"number":5,"text":"Wilt the greens Stir the spinach through in handfuls, letting each one wilt before adding the next. Finish with the balsamic vinegar. Taste and season. It should be rich, savoury and just tangy enough."},{"number":6,"text":"Make the crumb Mix the walnuts, breadcrumbs, olive oil, rosemary, parsley, garlic, lemon zest, salt and pepper in a bowl. Rub together with your fingertips so the crumbs and nuts are evenly coated."},{"number":7,"text":"Top and bake Scatter the crumb evenly across the top. Bake for 15-20 minutes, until the crumb is deep golden brown, the walnuts are toasted and the sauce is bubbling and glossy round the edges."},{"number":8,"text":"Rest and serve Let the gratin rest for 5 minutes then serve."}],"date_published":"2026-10-30T01:25:25.746451+00:00","date_modified":"2026-10-30T01:25:25.746451+00:00"}