Beans in Leek Sauce
from The Bean Book, Rose Elliot, Fontana/Collins, 1979
Ease of cooking: ✔✔✔
Goodness knows where this book came from but it was on the shelf. It’s a paperback and the contents look really interesting. There’s lots of information on the bean family and how to cook them. Overall the recipes look as though they’re a little old-fashioned but some old favourites are still viable and often very tasty. Possibly there’s a place for a new book on beans with more current ingredients.
I was a little wary of this particular recipe though it sounded as if it would be a good blend of flavours. The cooking was relatively easy and straightforward though I had to remember to soak the haricot beans the night before.
I was able to use a new saucepan for the first time. On the weekend my partner had bought a saucepan set so trying it out was an extra joy. The saucepan is a handsome one, stainless steel, glass well-fitting lid and slightly taller than the usual pan. It was a pleasure cooking with it.
The recipe suggested that a good accompaniment to the Beans in Leek Sauce was baked potatoes so I par-boiled some potatoes, smashed them with a quick punch to break them up and then put them in the oven with butter and olive oil to brown and crisp.
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