White Bean Spread with Leeks

This is a favorite in our household (especially with the head cook when she’s had a hectic day and needs a truly simple menu). We often enjoy this spread on toasted crusty bread accompanied by a bowl of hot soup.

Ingredients:

  • Extra virgin olive oil
  • 1 large leek (2 medium), white and lightest green parts, carefully rinsed to remove any grit, and thinly sliced cross-wise
  • 3-4 generous cloves garlic, minced
  • 2 cans white beans, well rinsed and drained
  • Salt and freshly ground pepper
  • Freshly squeezed lemon juice, to taste

Method:

  1. Warm oil in a medium-sized skillet, over medium heat. Add leek and garlic and sauté until leek is very soft (about 5 minutes). Stir frequently to prevent the leek from turning brown or crisp.
  2. Add beans and about ¼ cup (or more) water. Stir and simmer gently over low heat until beans become soft and a bit squishy. Add some salt and pepper to taste after about 5 minutes of cooking. Remove from heat and mash the beans with a wooden spoon until partially smooth, or use a handheld immersion blender and partially blend. Leave some beans whole or partially intact so the spread has texture.
  3. Squeeze lemon juice on top, to taste and stir to mix. Add more salt and pepper if needed.
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