Instructions

1. Slice the leek. Rinse the beans under running water, then drain. Heat the stock.
2. Heat the oil in a pan, fry the leek gently until soft. Add the garlic, stir for one minute, being careful not to burn the garlic nor the leek.
3. Add the beans and the stock. Simmer for about 3-5 minutes.
4. When the stock is almost completely absorbed, add the lemon juice then, using a potato masher, roughly mash the beans.
5. When you get thick mash, turn the heat off.
6. Season to taste then serve.