Lima beans with tomato fennel and leek sauce Recipe

Soak the beans in cold water for at least 8 hours.

Drain and rinse and place in a large saucepan with the bruised garlic and bay leaves. Cover with cold water, bring to the boil and boil partially covered for 15-20 minutes, until done to your liking. Drain and keep warm.

Meanwhile, to make the sauce, in a medium saucepan, cook the leeks in oil until soft (about 10 minutes, adding water if necessary to prevent sticking). Add garlic and cook a further 2 minutes.

Add the tomatoes and stock, using a spoon to break up the tomatoes. Cook uncovered for 10 minutes until it’s reduced to sauce consistency.

Add the fennel to the sauce and simmer, covered for 10 minutes, stirring occasionally.

To serve, divide beans among bowls, top with sauce and sprinkle with chopped parsley and mint and Parmesan cheese