<p><img src="http://cpfoodblog.com/wp-content/uploads/2015/01/Leeks-1024x768.jpg" alt="Leeks" width="625" height="469" class="aligncenter size-large wp-image-3466" /></p>
<h2>Creamy Butter Beans and Leeks</h2>
<p><P><P>Next up on our new recipe series from Carowinds Executive Chef Kris Siuta is a wonderful southern dish featuring butter beans and leeks.</p>
<p><strong>Ingredients</strong><br />
4 leeks, finely sliced<br />
16 oz canned butter beans<br />
2 garlic cloves, finely chopped<br />
small bunch of thyme, leaves picked<br />
olive oil<br />
butter<br />
2 cups vegetable stock<br />
a handful of flat leaf parsley<br />
1 tablespoon crème fraîche<br />
Salt and pepper</p>
<p><strong>Preparation</strong><br />
&#8211; In a large skillet heat olive oil and butter, then sauté the leeks together with thyme and garlic on low heat until soft and sweet – approx. 15-20 minutes.<br />
&#8211; Turn up the heat and add the vegetable stock. Bring to a rolling boil, then add the beans. Make sure that the beans are just covered in the liquid.<br />
&#8211; Allow to simmer for approx 8-10 minutes until the beans are soft and creamy. Then add parsley, crème fraîche and a good drizzle of olive oil. Season with salt and pepper.</p>
<p>Did you try this recipe at home? What did you think? Tell us below in the comments.</p>
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