High Protein Cheesy Leeks
You can use any bean here, I’ve used butter beans but most white beans or chickpeas would be delicious too!
Jump to recipeYou can use any bean here, I’ve used butter beans but most white beans or chickpeas would be delicious too!
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat either in the microwave or in the oven.
Can this be frozen?
Yes! Just place in an airtight container then defrost in the fridge overnight or in the microwave.
If you’re looking for another dish, be sure to try out these recipes:
High Protein Cheesy Leeks
You can use any bean here, I’ve used butter beans but most white beans or chickpeas would be delicious too!
Ingredients
- 1 leek, finely sliced
- 2 large garlic cloves, finely chopped
- 1 400g can butter beans, drained
- 125g cottage cheese
- 2 tbsp milk
- 80g cheddar
- Pinch of ground nutmeg
- 1 tsp garlic granules
- 1 tsp dijon mustard
- 1 tsp garlic granules
- 2 tbsp chopped parsley
- Butter/oil, salt and pepper
Method
- In a medium sized frying pan over a medium heat, add 1-2 tbsp of butter or oil. Once hot add the leek and a good pinch of salt. Cook until sweet and softened, about 5-8 minutes.
- Add the garlic, then cook for a further two minutes, stir often.
- Add the beans and stir well.
- Remove about 1 large spoonful of the leek bean mixture and place in a blender. Add the cottage cheese, milk, cheddar, a pinch of nutmeg, garlic granules and dijon mustard. Blend until smooth.
- Turn the heat to low then pour in the sauce. Stir until heated through.
- Season with extra salt and pepper if needed. Then top with chopped parsley. And that’s it!
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