Leek And Butterbean Bake

Ingredients:

• 4 medium leeks, cut in half and sliced into 2 cm chunks
• 100ml soya cream or soy/rice milk
• 150 g butterbeans
• handful of fresh herbs, chopped(e.g. sage & thyme)
• 150g organic mozarella
• 30g freshly grated parmesan
• salt and pepper to taste

Instructions:

Preheat the oven to 190C
Cook leeks in boiling water for 2 mins, then drain well.
Mix together the milk/cream and chopped herbs, season to taste.
Put the leeks and butterbeans into an ovenproof dish and mix well. Pour the milk on top.
Arrange mozarella slices on top of the mixture and finish off with grated Parmesan.
Bake for 25-30 minutes, until cheeses are golden.