Creamy Butter Beans with Leeks

• 3 cup butter beans (drained - this would typically be 2 cans or one jar's worth of beans)
• 2 leeks (sliced, rinsed and patted dry)
• 3 tbsp white wine
• 3 clove garlic
• ½ tsp dried thyme
• ½ tsp dried tarragon
• ¼ tsp smoked paprika
• 1 tsp dried sage
• 1 cup vegetable stock
• ½ cup double (heavy) cream
• 1 tsp dijon mustard
• 1 cup smoked cheddar or gouda (grated)
• salt and pepper (to taste)

Instructions

1. Heat a couple spoonfuls of olive oil in a saute pan / deep frying pan over a medium heat. Add the leeks first and saute until soft.
2. Once the leeks are soft, add the garlic and dried herbs, and saute for a few moments just until the scent hits the air.
3. Add the white wine. It will quickly bubble up and reduce. Move on quickly, once the harsh alcohol smell dies down.
4. Add the butter beans, vegetable stock, cream and dijon mustard. Add salt and pepper to taste. Bring to a gentle simmer and cook, covered, for about 5 minutes until it's heated through.
5. Add the cheese and stir over a low heat, until the cheese is melted and the sauce is warmed through.