Stranded Rhine Cruise

Ingredients

• 2 cans white beans (400 g each, drained)
• 2 leeks
• 2 carrots
• 2 cloves garlic
• 2 tbsp olive oil
• 500 ml vegetable stock
• 1 bay leaf
• 1 tsp dried thyme
• salt and pepper
• 1 baguette
• 1 tbsp coarse mustard

Method

1. Slice the leeks into rings and the carrots into thin half-moons.
2. Heat the olive oil in a large pan. Sauté the garlic, leeks, and carrots for 5 minutes over medium heat.
3. Add the beans, stock, bay leaf, and thyme. Bring to a boil.
4. Simmer gently for 20 minutes uncovered, until most of the liquid is absorbed. Season with salt and pepper.
5. Cut the baguette in half lengthwise. Lightly spread the cut side with mustard.
6. Spoon the bean stew in a long strip down the center of four plates, like a riverbed.
7. Place a half baguette diagonally across the beans on each plate, as a stranded cruise ship.

Serving notes

• Serve with extra mustard on the side for those who like it.
• Keep the riverbed narrow and long, so the ship clearly looks stranded.