Beans & Leek Salad
1 tablespoon extra virgin olive +3 tablespoons butter
sea salt 4 good-sized leeks,
sliced \u200b\u200b3 cups cooked cannellini beans
1 / 4 teaspoon dried oregano
Heat the olive oil over medium heat with 1 tablespoon butter in a frying pan. When hot, add a few pinches of salt, and add the leek. Cook, stirring occasionally until the leeks become golden.
1 / 4 teaspoon dried oregano
Heat the olive oil over medium heat with 1 tablespoon butter in a frying pan. When hot, add a few pinches of salt, and add the leek. Cook, stirring occasionally until the leeks become golden.
Add the drained beans into the pan. Cook until everything is looking hot, season with oregano, a couple of pinches of salt, and remaining 2 tablespoons of butter. Mix well, taste and adjust seasoning to your liking.
* To cook dried beans. For 225 grams of beans. Wash them well. Cover with water and soak overnight. Drain and place in a large pot and cover with water to about 3 centimeters. Boil until the beans are cooked, add salt generously over the last ten minutes of cooking.
* To cook dried beans. For 225 grams of beans. Wash them well. Cover with water and soak overnight. Drain and place in a large pot and cover with water to about 3 centimeters. Boil until the beans are cooked, add salt generously over the last ten minutes of cooking.
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