After a spectacular weekend filled with friends, barbecues, hikes, wild blueberries and a lot of Michael Jackson, we've started the week on a positive note. The past few weeks were overshadowed with a lot of chaos and stress - to move or not to move - was the question of the month.
Things are beginning get sorted and we are re-finding our bearings again. It feels good to be moving on again.
It will take time for us to get over the experience for sure but, as I have often said, it's the gentle net our fiends have spread out below us that is catching our fall. And of course the kitchen always provides me with a hide-away whenever I need to get away from it all.
We often enjoy simple down-to earth meals during the week and my love for legumes always keeps me on the look-out for new recipes. A recipe that caught my eye was one from Jamie Oliver’s - Cook with Jamie. Personally I find it a little treasure book full of interesting and delicious recipes, which are simple to make and are big in taste. This dish is no exception.
I made a a few tiny changes to the recipe. Butter beans have a sweet, buttery taste and are wonderfully tender. Not to be confused with lima beans, as lima beans are green and not as aromatic and tender as butter beans. Together with the delicate and subtle flavor of the leek this dish is just asking to be made in huge quantities.
Creamy Butter Beans and Leeks
Printable version of recipe here.
4 leeks, finely sliced
500g frozen or canned butter beans
2 garlic cloves, finely chopped
small bunch of thyme, leaves picked
200 – 250 ml vegetable stock
a handful of flat leaf parsley
1 tablespoon crème fraîche
Salt and pepper
- In a large skillet heat olive oil and butter, then sauté the leeks together with thyme and garlic on low heat until soft and sweet – approx. 15-20 minutes.
- Turn up the heat and add the vegetable stock. Bring to a rolling boil, then add the beans. Make sure that the beans are just covered in the liquid.
- Allow to simmer for approx 8-10 minutes until the beans are soft and creamy. Then add parsley, crème fraîche and a good drizzle of olive oil. Season to taste.
These beans and leeks go with just about anything. Fish lovers will find it perfect to trout, wild salmon or tilapia. Delicately baked chicken is with just a simple seasoning of lemon juice, salt and pepper is a wonderful accompaniment. Or as Jamie serves the beans and leeks with steaks.
Buttery, creamy and delicately exquisite. A rustic yet very chic dish to complement your main dish. We had it with lightly herb marinated lamb filets – a fantastic, quick and very satisfying meal. There is something lavishly soothing about rustic dishes like this – and always a hit in our family.
This month My Legume Love Affair is being hosted over at Annarasa. It’s the perfect event for all legumes lovers, created by the talented Susan over at The Well Seasoned Cook. My buttery creamy butter beans and leeks are going over their way.
Monthly Mingle Reminder
It's time for a fiesta and everyone is invited. My gracious guest hostess is the absolutely wonderful Jenny from All Things Edible and I love the theme she picked for this month. Jenny wants us all to come party with her in her Mexican Fiesta.
Deadline is July 13th, so come on over and fiesta with us!
You might like these legumes ideas from WFLH:
|Lime Kale with Beans and Dill||Creamy Coconut Red Lentils||Mum's Creamy Black Dal|
Daily Tiffin Reading Tip
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