Creamy Cannellini Beans w/ leeks + bacon

I can’t think of a better winter flavour combination than cream, leeks and bacon. AND cannellini beans are just the perfect vessel to bring all three together for a weeknight meal that’s quick, easy and satisfying. She might not be a looker, but I still love her!

Watch me make it here!

Time: 30 minutes
Serves: 2

Ingredients

3 strips bacon, sliced

3 leeks, cleaned and sliced

1 sprig rosemary

1 tbsp flour

1 cup heavy cream (cold) 

1 540mL can cannellini beans

Salt
Pepper

Bread (I’m using a baguette)

Instructions

1. Add bacon to a cold pan and turn heat to medium. Cook on medium, occasionally stirring, until crispy. Remove the bacon pieces but leave the fat in the pan. Set bacon aside. 

2. In the pan with the bacon grease, add sliced leeks and season generously with salt. Add the rosemary leaves and discard the stem. Cook until soft and slightly caramelized. 

3. Once caramelized, add flour and stir to coat the leeks. Cook until the raw flour smell is gone, about one minute. 

4. While stirring, add cold cream. Continue stirring on medium until thickened. 

5. Once thickened, add beans, cooked bacon and a few cracks of fresh black pepper. Bring to a simmer, reduce to low and cover while you make your toast. 

6. Once your bread is toasted. Top with creamy cannellini beans and finish with more fresh cracked black pepper. You can also fry up the leek tops and throw those on for added crunch! Serve warm. 

Tag me if you make it @stefsdinnerdate <3