Leek, Butter Bean & Blue Cheese

steps8tap a number when it is done

1. 1Leeks into the butter and oil, lid on, LOW heat, 8 min. Stir every couple of minutes and add a splash of water if the pan sounds dry — under a lid on anything above low they scorch before you can smell it. Then lid off, heat up a notch, 10–15 min until collapsed and browning at the edges.2large leeks, 1 cm half-moons30 gbutter (plus a splash of oil so it does not brown too fast)60 mlwhite wine or water, to deglaze1 tspoil, for the crisp beans
2. 2Meanwhile: drain, rinse and dry the second can of beans thoroughly. Toss with oil, air fry at 200 °C for 14–15 min, shaking at 5–6 and 10 min. Add the paprika or taco seasoning at the halfway shake so it does not scorch. Set aside.1can butter beans (~240 g drained), tipped in with its liquidsmoked paprika or taco seasoning, for the crisp beans
3. 3Halve the cherry tomatoes, salt them, leave to sit. This is the only raw, sharp thing on the plate.salt, at the endcherry tomatoes, halved
4. 4Garlic in for the last 2–3 minutes with the leeks, then deglaze with the wine and scrape up the fond.3garlic cloves, sliced
5. 5Add the cream and the whole can of beans with their liquid. Simmer 8–10 min, mashing a third of the beans against the pan to thicken.150 ml30% cream1can butter beans (~240 g drained), for the crisp beans on top
6. 6Off the heat, crumble in the blue cheese and stir until melted. Do not boil it.75 gblue cheese
7. 7Finish with lemon zest and juice, nutmeg, plenty of coarse black pepper. Salt last — the cheese is already salty.½lemon, zest and juicenutmeg, a small gratingblack pepper, coarse and heavy
8. 8Scatter the crisp beans on top just before serving. Tomatoes alongside. Potato wedges or bread if you want it to stretch.