1 heaped teaspoon fresh chopped parsley, plus extra for garnish
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Method Prep:10min › Cook:45min › Ready in:55min
Pre-heat the oven to 170 C / Gas 3. In a small saucepan add a dash of olive oil and then add the bacon. Cook until cooked but not crispy. Remove and set aside.
In the same saucepan add the butter and leeks, cook until the leeks are soft.
Add the pepper, butter beans and stock. Stir well. Bring to the boil. Remove from the heat and add the parsley and bacon. Mix well. Divide the mixture two mini dishes with lids (here I have used Le Creuset mini cocotte dishes).
Place on a baking tray and bake in the oven for 30 to 40 minutes.
Depending on your butter beans you will need 125ml to 180ml of chicken stock. You want the mixture to be loose but not too runny or thick.