An image of Leek and Bean Stew

Spicy farm leek and bean Stew

Leek is one of our all time favourite veg, when cooked right its sweet, succulent and it melts in your mouth. We filmed this recipe on the farm and freshly pickled the leeks and it was so tasty, it is that perfect one pot wonder, the tahini cream and spiced pesto really takes it to the next level.

Takes 30 minutes

Serves 3


Bean stew

  • 2 leeks approx 400g
  • 1 tbsp oil
  • 1 red onion
  • 1 clove garlic
  • ½ red chilli
  • 4 sun dried tomatoes
  • 2 tbsp of Happy Pear spicy red pepper pesto or harissa
  • 1 x 400g tin of chopped tomatoes
  • 1 x 400g tin of butterbeans 250g when drained
  • 1 x 400g tin of black beans 250g when drained
  • 1 tbsp of preserved lemons optional
  • Salt and pepper to taste

Tahini cream

  • 2 tbsp tahini
  • 50 ml of natural soy or coconut yoghurt
  • Juice ½ lime
  • Pinch salt



    Prepare the Vegetables:

    • Peel and finely dice the onion and garlic. Finely slice the red chili, removing the seeds if desired. Cut the leeks in half lengthwise and wash thoroughly. Finely dice the green parts and slice the main body of the leeks into 4 even slices, approximately 8cm long. Drain and rinse the butterbeans and black beans. Finely dice the preserved lemons and the sun dried tomatoes .

    Cook the Stew:

    • Heat a wide-bottomed casserole dish or large saucepan with a lid over high heat. Once hot, add 1 tablespoon of oil followed by the diced onion. Fry for 3-4 minutes until it starts to brown. Add the garlic, chili, sun dried tomatoes and spicy red pepper pesto or harissa. Mix well and cook for another 2-3 minutes. Add the chopped tomatoes followed by the butterbeans, black beans & preserved lemons. Season with salt and pepper. Pour in 150ml of water and mix. Place the 4 slices of leek on top, drizzle with 1 tablespoon of oil, and sprinkle with salt. Reduce the heat to medium, cover, and cook for 6-8 minutes until the leeks are soft. If needed, check for sticking and adjust cooking time accordingly.

    Prepare the Tahini Cream:

    • Mix together the tahini, yoghurt, lime juice, and a pinch of salt along with 2 tablespoons of water until the mixture is runny but not too thin. Adjust seasoning to taste.

    Finish and Serve:

    • Drizzle the tahini cream and dollops of spicy red pepper pesto or harissa over the stew. Garnish with any available greens, We had some pak choi that had gone to flower on the farm so garnished with these, but garnish with whatever you have easily on hand. . Serve with fresh bread or cooked grains of choice.


    • Enjoy your spicy leek and bean stew as a delicious and comforting one-pot meal!
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