Slow Cooker Leek and Bean Cassoulet

bbc.co.uk

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: For the bean base:

500g/1lb 2oz leeks, trimmed and thinly sliced (or use 500g/1lb 2oz frozen sliced leeks)

1 heaped tbsp finely chopped fresh sage

1 vegetable stock cube, crumbled

1 tsp dried mixed herbs

2 x 400g tins white beans (such as cannellini, haricot or butter beans), drained and rinsed

1 lemon, zest only

salt and freshly ground black pepper

subheading: For the crumb topping:

2 tbsp olive oil (or melted butter)

3 garlic cloves, crushed

125g/4½oz wholemeal bread, whizzed or grated into breadcrumbs

50g/1¾oz vegetarian hard cheese, very finely grated

salt and freshly ground black pepper

Recipe tips

Directions at bbc.co.uk

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