This is a slight edit from my OG cookbook, and they are so good! I know it’s getting warm, but people are into eating less meat and this is the easiest route I know to delicious beans that can be enjoyed alone, or better piled on toast.

You do need time, but not attention here, so if you can soak the beans in advance, it is mostly hands-off time. Finding good quality beans is tough, especially right now because everyone stocked up for the apocalypse. If you must use canned, drain three cans and add them in with the leeks. You won’t need the water, and only need about 20 minutes of simmer time on the stove before adding the cheese and continuing from there.

I pop them in the oven so you can just forget about the whole situation. They can be cooked in advance, and then warmed up with a splash of broth and the cheese added just before serving. Someone will ask if you can do this in a slow cooker, but the crispy cheesy top is what makes them delicious, so if you do, transfer them to a casserole dish for the cheese crust.