Any one who follows our weekly updates, can tell that this summer is my legumes season. I am living my best life, eating so many beans and veggies – it is truly iconic and I love it for me.
This recipe is fantastic with or without the chicken and takes less than 20 minutes to prepare and eat.
Ingredients
- 1 can of white beans (I used navy beans)
- 1/2 cup of stock
- 1 leek, chopped
- 3/4 cup of heavy cream, half & half, or milk
- 2 Tbsp white wine vinegar
- Garlic, salt, and pepper
- Optional: 1/4 cup of stock, and chicken
Recipe
- Prep the veggies: Slice the leeks and dice the garlice
- Sautee the leeks and garlic on medium heat, until the leeks are cooked. Salt when cooking the veggies (always not just for this)
- Add the rest of the ingredients and let simmer for 10 minutes.
- Optional: Add the chicken!
I make this recipe with and without chicken, and sometimes I add variations to is based on what veggies I need to used up in the fridge. Adding spinach, kale, carrots, or cauliflower are all great additions. I am not a big fan of wasting any veggies, so having versatile meals to add any leftover veggies into is very important to me .
I guess the silver-lining to letting veggies go bad in the fridge, is that they always will work great in the compost!
Also, if you have found yourself asking, why is Steph so obsessed with legumes? Good question! Basically, I love eating foods with good fiber because I have had stomach issues in the past. And beans, even though the can make you *toot*, are fantastic for your gut health and overall health in general.
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