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Butter Bean and Leek Stroganoff

Calories per serving 310.

ingredients

serves 2.
low fat cooking spray
225 g (8 oz) leeks, sliced
150 g (5 1/2 oz) mushrooms, sliced
1 garlic clove, crushed
1 teaspoon paprika
150 ml (5 ft oz) vegetable stock
420 g can of butter beans, drained and rinsed
scant 1/2 (us) cup (100 ml) half fat creme fraiche
1 tablespoon cornflour
2 tablespoons sherry
salt and freshly ground black pepper
2 tablespoons chopped fresh parsley, to serve

method

1. Spray a large saucepan with low fat cooking spray and add the leeks, mushrooms and garlic. Cook, stirring, for 5 minutes until the vegetables have softened. Stir in the paprika and cook for I minute.

2. Add the stock and bring to the boil. Cover and simmer for 5 minutes, and then stir in the butter beans and creme freche.

3. Mix the cornflour with the sherry to form a paste, and add it to the pan. Cook, stirring, until the sauce thickens.

4. Season to taste and scatter with the chopped parsley to serve.

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