Burnt Leeks and Cannellini Beans Recipe

Burnt Leeks and Cannellini Beans Recipe By Georgie Mullen

Burnt leeks and creamy cannellini beans are the undisputed stars in celebrity chef Georgie Mullen’s signature recipe. With over 274k Instagram fans, Georgie has won legions of praise for her burnt leeks and cannellini beans dish which elevates humble ingredients into a restaurant-caliber comfort food. This burnt leeks and beans recipe combines the sweetness of caramelized leeks with creamy, garlicky beans to create a moreish one-pot vegetarian dinner.

Simply roast leeks until blackened and crispy before stirring them through a quick oat milk-based sauce packed with herbs, wine and beans. Baked until bubbling, it’s the ultimate comforting meal that belies the simplicity of its ingredients.

Georgie’s clever cooking techniques transform economical leeks and beans into something you’d pay good money for in a fancy restaurant. Make this special burnt leeks and bean bake for a dinner guests will rave about.

Why We Love This Dish

There are so many reasons why Georgie Mullen’s burnt leeks and beans recipe has become such a stand-out dish. Firstly, the contrast of flavors and textures is fantastic – soft, creamy beans and crispy, caramelized leeks in a rich, garlic-and-herb infused sauce. Every bite offers something new, from the sweetness of the leeks to the creaminess of the beans. We also love how cozy and comforting this dish is, especially during fall and winter months when we want hearty, warming meals.

Though it feels luxurious, the ingredients are simple and affordable. Finally, the preparation is straightforward making this an accessible recipe for cooks of all levels. Burnt crispiness plus herby creaminess – what’s not to love? Overall, it’s a wonderful one-pot meal.

How to Make Burnt Leeks and Cannellini Beans

Making burnt leeks and beans at home is easy thanks to Georgie’s foolproof method. Here is an overview of what’s involved:

Ingredients – The ingredient list is simple: leeks, olive oil, flour, garlic, oat milk, white wine, rosemary, nutritional yeast, cannellini beans, salt, pepper and bread to serve. See a full list in the recipe below.

Roast the Leeks – First, trim the dark green tops off the leeks, keeping the pale green and white parts. Roast them in the oven until completely blackened and charred all over.

Make a Sauce – As the leeks roast, prepare an oat milk sauce seasoned with garlic, flour, wine and herbs. Simmer until thickened then stir through nutritional yeast.

Finish the Dish – Chop the burnt leeks in half and add them to the sauce with the beans. Transfer to the oven for 15-20 minutes until bubbling.

Serve – Spoon the burnt leeks and beans into bowls and serve with chunks of crusty bread!

Ingredients You’ll Need

Here is everything you need to make Georgie Mullen’s popular burnt leeks and cannellini beans recipe at home:

  • 4 large leeks, trimmed
  • Olive oil
  • 2 tbsp plain flour
  • 4 large garlic cloves, minced
  • 300ml oat milk
  • 100ml white wine
  • 1 sprig rosemary
  • 3 tbsp nutritional yeast
  • 2 x 400g cans cannellini beans, drained and rinsed
  • Sea salt and black pepper
  • Crusty bread, to serve

Step-By-Step Cooking Instructions

  1. Preheat the oven to 200°C (fan-assisted)/42°F/gas 7.
  2. Trim the top from the leeks at the point they start to flare (don’t throw these away, you can use them in lots of other recipes!). Place on a baking tray and roast for 35-40 minutes, or until fully charred on the outside.
  3. Heat 2 tbsp of olive oil in an oven-proof pan over a medium heat. Once hot, add the flour and garlic and whisk vigorously to form a paste. Continue whisking for a minute or so, to cook off the flour.
  4. Next, add the oat milk a little at a time, whisking continuously, until smooth. Add the white wine and rosemary sprig, then bring the sauce to a gentle simmer and cook, stirring frequently, for 5-6 minutes, or until thickened and glossy. Remove the rosemary from the sauce, then stir in the nutritional yeast. Season to taste with salt and black pepper.
  5. Chop each burnt leek in half lengthways and use a spoon to scoop out the soft flesh in the middle. Roughly chop the leek flesh before adding it to the sauce along with the cannellini beans. Stir well to combine, then transfer the whole pan into the oven and bake for 15-20 minutes, until golden on top. Serve with crusty bread and a good crack of black pepper.

Special Serving Suggestions

This burnt leek and bean bake is delicious served as-is straight from the pan, perfect with just a slice of crusty bread for dipping. However, there are lots of ways you could tweak this recipe:

  • Top with crispy fried leeks or shallots for extra crunch
  • Sprinkle with chilli flakes or smoked paprika for a kick of heat
  • Garnish with fresh soft herbs like parsley, dill or chives
  • For non-vegan diets, crumble over feta or goat’s cheese
  • Swap the bread for garlic croutons or a simple green salad

The possibilities are endless! Adjust toppings and accompaniments to suit your tastes.

Storing Leftovers

Should you have any burnt leeks and beans left over, they’ll keep for 3-4 days refrigerated in an airtight container. The flavors will develop even more over time making them even tastier the next day.

To reheat leftovers, transfer the burnt leeks and beans mixture to an oven-proof dish. Cover with foil and bake at 180°C for 20 minutes, or until heated through. Alternatively, reheat individual portions in the microwave.

The creamy sauce may thicken once cooled so you can splash a little extra milk or cream when reheating to loosen it to the original consistency.

Common Questions About This Recipe

If you are new to cooking leeks or beans, here are answers to some common questions about this recipe:

What are leeks?

Leeks look like oversized scallions with a long white bulb and green leaves. They have a more delicate, sweet flavor than onions.

Can I swap leeks for onions?

You can, but you’ll miss out on the signature burnt crispiness that leeks develop thanks to their flat shape.

How do I clean leeks thoroughly?

Leeks can be sandy so require thorough rinsing after chopping. Slice them first then place in a large bowl of cold water to wash thoroughly.

Should the beans be al dente?

No, for this recipe you want them very soft. The cannellini beans absorb lots of flavor from the sauce as they bake.

What milk alternatives work?

Oat milk provides the best flavor but you could use soy milk, almond milk or coconut milk too.

Can I make it gluten-free?

Yes! Use tamari instead of soy sauce and check the beans are gluten-free certified.

Burnt Leeks and Cannellini Beans Recipe

Burnt Leeks and Cannellini Beans Recipe

Yield: 1
Prep Time: 10 minutes
Cook Time: 50 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes

Georgie Mullen's signature burnt leeks and cannellini beans recipe combines sweet, crispy leeks with creamy beans to create the ultimate comforting dinner. Make this stunning yet simple one-pot vegetarian meal tonight!

Ingredients

  • 4 large leeks, trimmed
  • Olive oil
  • 2 tbsp plain flour
  • 4 large garlic cloves, minced
  • 300ml oat milk
  • 100ml white wine
  • 1 sprig rosemary
  • 3 tbsp nutritional yeast
  • 2 x 400g cans cannellini beans, drained and rinsed
  • Sea salt and black pepper
  • Crusty bread, to serve

Instructions

  1. Preheat the oven to 200°C (fan-assisted)/42°F/gas 7.
  2. Trim the top from the leeks at the point they start to flare (don’t throw these away, you can use them in lots of other recipes!). Place on a baking tray and roast for 35-40 minutes, or until fully charred on the outside.
  3. Heat 2 tbsp of olive oil in an oven-proof pan over a medium heat. Once hot, add the flour and garlic and whisk vigorously to form a paste. Continue whisking for a minute or so, to cook off the flour.
  4. Next, add the oat milk a little at a time, whisking continuously, until smooth. Add the white wine and rosemary sprig, then bring the sauce to a gentle simmer and cook, stirring frequently, for 5-6 minutes, or until thickened and glossy. Remove the rosemary from the sauce, then stir in the nutritional yeast. Season to taste with salt and black pepper.
  5. Chop each burnt leek in half lengthways and use a spoon to scoop out the soft flesh in the middle. Roughly chop the leek flesh before adding it to the sauce along with the cannellini beans. Stir well to combine, then transfer the whole pan into the oven and bake for 15-20 minutes, until golden on top. Serve with crusty bread and a good crack of black pepper.

Final Thoughts

Burnt leeks with creamy cannellini beans makes for the ultimate comforting one-pot vegetarian meal, thanks to celebrity chef Georgie Mullen. This recipe makes great use of humble ingredients like beans and leeks to create a dish that feels luxurious.

For crispy, caramelized leeks in a rich, herby sauce, look no further than this signature recipe from one of Instagram’s most popular food stars. Impress your family or friends with your own take on Georgie’s burnt leek and bean bake.

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