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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