Beans and leeks

4 servings

Ingredients

Quantity Ingredient
1 cup Dried navy beans
2 tablespoons Olive oil
1 large Onion;chopped
2 cloves Garlic; minced
1 Bay leaf
2 larges Leeks: well-washed white portions sliced into 1/4\" thick rounds green portions slivered
½ Carrot; grated into slivers
1 cup Dry white wine
2 mediums Tomatoes; peeled cored, seeded, diced
Salt and pepper
1 teaspoon Louisiana hot sauce

Directions

Place the beans in a heavy saucepan and cover with cold water.

Bring to a boil, take off the heat and let soak for several hours.

Bring back to a boil over high heat, reduce to a simmer, and cook, partially covered, until the beans are tender, about 1 to 2 hrs depending on the age and dryness of the beans. Drain and cool.

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onions and garlic and saute, stirring constantly, until soft, about 5 min. Add the bay leaf and cook for 1 min. Add the leeks and carrot, reduce the heat, and saute, covered, for 5 min. stirring occasionally. Add the wine and tomatoes, bring to a simmer, then add the beans and cook for 5 min, uncovered, stirring constantly. Add salt, pepper and hot sauce to taste.

~1- Serve hot over cooked rice or noodles.

~2- Add them to a stock pot of beef broth for soup.

~3- Refrigerate until chilled and serve as a salad dressed with an oil and vinegar dressing in which case the onions and leeks should be sauted just for a moment and not braised for 10 min.

Jim Weller

Submitted By On 12-18-95

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