Creamy beans with leeks

[Serves 4]

2 x 400g tins cannellini beans, drained and rinsed
2 tbsp butter
2 onions, chopped
200g baby leeks, sliced
4 cloves garlic, crushed
a few sprigs of thyme (pick off leaves, discard stems)
½ cup white wine
250ml cream
sea salt flakes and freshly ground black pepper
½ cup Parmesan, grated
extra-virgin olive oil

1 Heat the butter in a pot over medium heat and sweat the onion, leeks, garlic and thyme until beginning to colour.
2 Deglaze the pan with white wine then add the beans and cream. Season well and simmer gently for 10 minutes.
3 Roughly mash the beans with a potato masher, fold through the Parmesan and drizzle with extra-virgin olive oil.