White Beans with Mushrooms, Leeks and Lemon

INGREDIENTS

  • 1 2/3 cup Lima Bean
  • 4 cup Water
  • 2 cloves Garlic
  • 3 Bay leaves
  • 6 Peppercorn
  • 3 Leek
  • 1 Lemon
  • 2 tbspn Butter
  • 400g Mushroom
  • 2 tspn Murray Valley salt
  • 1/2 tspn Pepper
  • 1 handful Flat leaf parsley
  • 160g Vache Curd
Print Recipe

Add lima beans to a heavy based pan, with water, garlic, bay leaves, peppercorns and two tablespoon of Extra Virgin Olive Oil.

Wait for the pot to come to a simmer, turn down and cook over a very, very low heat, for an hour with the lid off. Check after an hour and cook for slightly longer if needed (will depend on the freshness of the bean).

In a large frypan heat three tablespoons of Extra Virgin Olive Oil and add the leeks. Cook at a medium temperature for 5 minutes, then add one tablespoon of Verjuice, turn temperature down, pop lid on and cook over very low heat for a further 8 minutes. Add in lemon at the last moment.

In a large frypan melt butter with 2 tablespoons of Extra Virgin Olive Oil, add mushrooms and salt. When almost cooked add pepper and toss through.

Once all components are cooked, combine together in a large bowl, serve and finish each plate with cracked black pepper, a drizzle of Extra Virgin Olive Oil, freshly squeezed lemon juice, chopped parsley and vache curd.