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Beans and Buttered Leeks with Toasted Breadcrumbs

Individuals ask me on a regular basis how I give you recipe concepts…

…and there’s no simple reply, apart from studying a ton of cookbooks, following my favourite meals individuals on Instagram, experimenting with new substances as typically as potential, after which ready for the magic to occur. Positive, typically I’ll spy a stunning Japanese eggplant at a farmer’s market and inspiration will pour forth, however as a rule, the spark is decidedly much less romantic. Take this meal, a keeper if there ever was one, which I conceptualized after throwing two cans of butter beans into my procuring cart which occurred to land proper subsequent to a bunch of leeks and a pack of “European-style” butter. I like leeks a lot, and the concept of cooking them down in butter — possibly even a bit of extra butter than ordinary — then including butter beans? There was one thing poetic about it, after which I couldn’t get the mixture out of my thoughts.

Beans and Buttered Leeks

Once I started working executing the imaginative and prescient, I knew I used to be going to wish some acid — both vinegar or lemon — and positively some texture. I actually love beans, however with out a little crunch, a beneficiant serving to of them will be as dutiful as a bowl of homework. Herewith, the ultimate consequence, and I’m happy to say, the leftovers had been even higher.

Beans and Buttered Leeks with Garlicky Toasted Breadcrumbs
It’s all. about. these. toasted. breadcrumbs. I didn’t have my ordinary stash of store-bought breadcrumbs, so I calmly toasted two small-ish items of Tuscan bread, then whirled them within the meals processor. (When you have stale bread, you may skip the toasting.) It made the ultimate product additional craggy and crispy, and in case you have time to organize them that approach, go for it. In any other case, store-bought will work simply fantastic. It’s hearty sufficient to work as a meal, particularly with a inexperienced salad or slice of crusty bread.

2 tablespoons olive oil, plus extra for drizzling
2 garlic cloves, peeled and minced finely
shake or two of pink pepper flakes
kosher salt and freshly floor black pepper
1/2 cup bread crumbs (common, panko or contemporary)
3 tablespoons unsalted butter
1 massive leek, cleaned, trimmed, and chopped
3 cups (or 2 15-ounce cans) cooked butter or lima beans, drained and rinsed
1 tablespoon sherry vinegar

Add olive oil, garlic, pink pepper flakes, salt and pepper, to a big skillet set over low warmth and cook dinner for about one minute. Flip warmth to medium-high and add breadcrumbs in a single layer. Let sit on the underside of the skillet for one minute, then toss and let sit once more. You need the crumbs to be toasted and crispy, however you don’t need the garlic to burn, in order quickly as you see they’re crispy (style one), take away them from the skillet right into a small bowl.

Add butter to the identical skillet and switch warmth to medium. As soon as butter is melted, add the leeks and cook dinner till smooth and candy, 8 to 10 minutes, stirring typically. Add the beans, tossing to combine, and cook dinner till every part is warmed by way of, about 5 extra minutes. It’s okay if the beans break down a bit, I discover it lets them soak up a bit of extra of the leek and butter taste — which is very appreciated if you’re utilizing canned beans. Take away from warmth and stir within the vinegar. Serve in bowls with a drizzle of olive oil, a beneficiant topping of bread crumbs.

P.S. My love affair with cabbage and the power of  a “hook” at dinner.

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