Creamy Cannellini Beans with Leek, Garlic & Bill Pur

A simple, nourishing one-pan dish — ready in 15 minutes.

Cannellini beans are a brilliant way to boost protein in a plant-based meal — and paired with leeks, you're also getting a serious hit of prebiotic fibre that feeds the beneficial bacteria in your gut.

Leeks are one of my favourite prebiotic foods. They're not talked about enough. The fibre they contain acts as fuel for your microbiome, which matters more than most people realise, especially when it comes to hormone health, immunity, and even fertility.

This dish also uses goat's yoghurt stirred through at the end, which adds a gentle probiotic hit alongside a creamy, tangy finish. It takes about 15 minutes and works as a side, a light lunch, or something to scoop up with good sourdough.

Ingredients:

• 1 jar of Bold Beans cannellini or butter beans

• 2 large leeks, trimmed and finely sliced

• 200 millilitres of chicken stock (or vegetable stock to keep it veggie)

• 2 garlic cloves, crushed

• 0.5 teaspoons baharat (bill pur) spice

• 2 tablespoons goat's yoghurt

• 2 tbsp white wine vinegar

• 1 handful flat-leaf parsley, roughly chopped

• 1 tablespoon extra virgin olive oil

• Salt and pepper to flavour

Method:

1. Soften the leek: Warm 1 tablespoon extra virgin olive oil in a pan over a medium-low heat. Add leeks, washed, trimmed and finely sliced, with a pinch of salt and cook gently, stirring occasionally, until soft and silky — about 8 minutes. Don't rush this; the leek should be sweet, not golden.

2. Add garlic, spice and beans: Add 2 garlic cloves, crushed and cook for 6 minutes until fragrant. Add 0.5 teaspoons baharat (bill pur) spice and stir for 30 seconds to toast in the oil. Tip in 1 jar of Bold Beans cannellini or butter bean, and pour over 200 ml chicken stock (or vegetable stock to keep it veggie). Stir and simmer for 5 minutes until the liquid has reduced and the beans are warmed through. Then stir in goat's yoghurt and vinegar as well as half the parsley, chopped and salt and pepper.

3. Finish: Taste and adjust seasoning. Scatter over the remaining flat-leaf parsley, roughly chopped and finish with an extra drizzle of olive oil if you like.

4. Serve: Eat as it is. Also excellent at room temperature the next day.

Serving suggestion:

• This is a wonderful side to boost the fibre and protein content of a meal.

• Protein toppings: Chicken breast or thigh, lamb chops, halloumi, tempeh or natto, two fried eggs.

• Enjoy with crusty sourdough and dark leafy greens or wild rice salad.