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People ask me all the time how I come up with recipe ideas …
… And there is no right answer, in addition to reading a bunch of cooking books, following people on my favorite foods on Instagram, experimenting with new ingredients as much as possible, and then waiting for the magic to happen. Sure, sometimes I spy on a beautiful Japanese eggplant at a farmer’s market and it spills inspiration, but often, the spark isn’t so romantic. Take this meal, if you were a caretaker, I would conceptualize it after pouring two cans of butter beans into my shopping cart next to a bunch of leeks and a packet of “European style” butter. I love leeks a lot, and the idea of cooking in butter – maybe a little more butter than usual – is then added. butter beans? There was something poetic about it, and then I couldn’t get the combination out of my head.
When I started working on the sight, I knew I would need some acid – vinegar or lemon – and definitely some texture. I like beans immensely, but without a little bending over, their generous support can be as filling as a homework bowl. Here’s the end result, and I’m glad to say that the rest was even better.
Beans and butter leeks with toasted garlic
It’s everything. about. these. toasted. bread crumbs. I didn’t have any bread crumbs I bought in the regular store, so I toasted two small pieces of Tuscan bread lightly, and then turned it over in the food processor. (If you have outdated bread, you can skip the toast.) The final product made it very rough and crunchy, and if you have time to prepare it that way, go for it. Otherwise, what you bought in the store will work well. It’s enough to work as a meal, especially with a green salad or bread crust.
2 tablespoons olive oil, plus more drizzle
2 cloves of garlic, peeled and chopped
shake or two flakes of red pepper
kosher salt and freshly ground black pepper
1/2 cup bread crumbs (regular, panko or fresh)
3 tablespoons unsalted butter
1 large leek, wash, cut and chop
Boil, drain and wash 3 cups (or 2 15-ounce cans) of butter or lime beans
1 tablespoon sherry vinegar
Add olive oil, garlic, red pepper, salt and pepper to a large skillet over low heat and cook for a minute. Turn the heat to medium-high and add in a layer of breadcrumbs. Let it sit on the bottom of the pan for a minute, then toss and let it sit again. You want to toast the crumbs and make them crispy, but you don’t want to burn the garlic, so as soon as you see that they are crispy (taste one), remove them from the pan to a small bowl.
Add the butter to the same pan and turn to medium heat. After the butter has melted, add the leeks and cook until soft and sweet, for 8 to 10 minutes, stirring frequently. Add the beans, mix to integrate, and cook until heated through, about 5 more minutes. It’s okay if the beans break down a bit, I think it allows the leeks and butter to absorb a little more flavor, and that’s especially appreciated if you use canned beans. Remove from the heat and stir in the vinegar. Serve in bowls with a drizzle of olive oil, filled with bread crumbs.
PS My love affair with cabbage and the power of a “hook” at dinner.
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