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White Beans With Bitter Greens

kombu -- 1 in. piece 
2/3 cup white beans -- rinsed well 
3 cups water 
3 tablespoons extra virgin olive oil 
1 leeks -- split, rents, sliced diagonal 
soy sauce 
2 teaspoons mirin 
1 red bell pepper -- roasted, thinly sliced 
1 head escarole -- coarsely shredded 
1 lemon -- wedges 
1 pinch saffron 

Place the kombu on the bottom of a heavy pot and top with the beans. Add the water and bring to a boil, and covered, over medium heat. Reduce heat to low, cover, and cook the beans until tender, about fifteen minutes. Drain away any remaining liquid and set aside. 

Add the oil and the leeks to a deep skillet and place over medium heat. When the leaks begins a sizzle, add a dash of soy sauce and a mirin. Saute until the leeks are limp, about three minutes. Stir in the bell pepper, stirring and the greens, season lightly with soy sauce, and saute until quite limp, about five minutes. Stir in the cooked beans to combine. Transfer to a serving plate and serve garnished with lemon wedges.  


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