This is really yummy, I love the taste of the tomatoes and the texture of the leeks. The beans make the dish more filling and satisfying. This meal is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians, vegans and those following a detox. This recipe is from Carol Vorderman’s “Detox for Life”
Makes 4 servings
- 1 tablespoon water or vegetable stock
- 2 leeks, sliced
- 1 tin chopped tomatoes
- 2X400g cans butter beans, drained
- 150ml vegetable stock
Sautee the leek in the water for 5 minutes, until they are almost soft.
Add the remaining ingredients, stir and bring to the boil. Simmer for a further 10-15 minutes until the casserole has thickened.