Creamy Coco Beans with Cheddar Croutons

Method

1. To cook the coco beans, bring 1 litre of water, the beans and bicarbonate of soda to the boil in a medium saucepan.
2. Cover and reduce the heat to a simmer for 45 minutes to 1 hour until the beans are completely soft.
3. Drain, rinse and keep in fresh water until you’re ready to use them.
4. Preheat the oven to 180°C.
5. Heat the olive oil in a large saucepan, add the leek, fennel and garlic and cook for 15 minutes, until lightly golden and completely soft.
6. Add the miso, vegetable stock and beans, bring to a boil then reduce the heat and simmer for 15 minutes until thickened.
7. Stir in the crème fraiche and nutmeg.
8. Meanwhile add the bread chunks to a baking tray, drizzle over the oil and grate over the cheese, mix and place in the oven for 10 minutes until golden and crisp.
9. Serve the beans with the croutons on top with a drizzle of olive oil.