Borlotti and Rosemary Ragù with Leeks and Garlic Crumbs

A comforting bean stew featuring softened leeks, rosemary-infused borlotti beans, and a topping of crisp, golden garlic breadcrumbs.

Vegetarian Healthy Main Course Beans Budget

Estimated Nutrition

Calories

410.7

kcal / serving

1642.8 kcal total

Carbs

55.9g

per serving

223.7 g total

Fat

13.4g

per serving

53.6 g total

Protein

16.6g

per serving

66.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

a knob used for frying

GrainsCereals

200

Bread

sliced, crusts removed, torn into small pieces

LegumesPulses

800

Borlotti Beans

tinned, drained and rinsed

Liquids

500

Vegetable Stock

made from a cube

NutsSeeds

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

sprig

Rosemary

clove

Garlic

finely chopped

OilsFats

tbsp

Olive Oil

Vegetables

500

Leek

trimmed, washed, and sliced

Method

Stir in the borlotti beans, rosemary, and 500ml of stock.

Simmer covered for 20 minutes until the ragù thickens.

Sauté the leeks in oil with a pinch of salt until soft.

Fry the bread pieces in butter until golden-brown and crisp.

Add the garlic and fry for one minute until cooked.

Season the ragù and serve topped with the garlic crumbs.