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Leeky Beans on Toast
Makes enough beans for 2 toasts*
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Ingredients
2
Tbsp
butter
3
medium leeks
cleaned and sliced
2
garlic cloves
thinly sliced
Kosher salt and pepper
2-3
anchovies
1 16
oz
can butter beans
drained and rinsed
⅓
cup
chicken stock
3
Tbsp
chopped fresh dill
3
Tbsp
chopped fresh parsley
Olive oil
for coating the pan
2
slices
sourdough toast
2
fried eggs
Chili crisp
for serving
Instructions
In a medium saute pan, heat butter until hot. Add in leeks and garlic. Season with salt and pepper. Cook over medium heat until soft.
Add in anchovies and cook until they melt into the leek mixture.
Add in beans and chicken stock and bring to a simmer. Cook until beans are hot and chicken stock has reduced a bit.
Turn off heat and season with more salt and pepper to taste. Stir in herbs.
Serve beans on toasted sourdough, topped with a fried egg and chili crisp.
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Notes
*if making one serving, you can just save the remaining beans for another even quicker meal!
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