Leeky Beans: Dip or Dinner
This is a sneaky and versatile recipe. Think game day dip but also savory homey dinner. It could go either way. And it’s totally vegetarian. I served it for my European and carnivorous in-laws and they were upset I didn’t make more. I rest my case.
Ingredients:
4 large leeks or 6 smaller ones
EVOO
2 tbs AP flour (I used a 1:1 gluten free version)
4-6 garlic cloves
300 ml of plain oat milk or regular cow milk
100ml of white wine (I use a sauv blanc or chenin blanc)
A sprig of rosemary or a few sprigs of thyme
3 tbs nutritional yeast
2 cans of cannellini beans (or a heaping cup of dried and made fresh - my preference)
Salt & pepper to taste
Quinoa for dinner serving / Crusty bread for dip serving
Instructions:
Preheat oven to 400ºF
Rinse leeks and trim the tops (don’t throw them away, store in the freezer with other veggie scraps to make a broth). Place on a baking tray and roast until charred. About 35-40 minutes, depending on the size of your leeks.
Heat 2 tbs EVOO in an oven-proof pan over medium heat. Once hot, add the flour and garlic and whisk well to form a paste. Continue whisking for a minute or so to cook off the flour.
Next, add the milk a little bit at a time, whisking continuously until the mixture is smooth. Add your white wine and herbs, and bring the sauce to a gentle simmer. Stir frequently until thickened and glossy. Remove the herb sprig, and stir in nutritional yeast. Season to taste with salt and pepper.
Be careful not to burn your fingers, and chop the burnt leeks halfway lengthwise and use a spoon to scoop out the soft flesh in the middle. Roughly chop the leeks (sans burnt skins).
Add chopped leeks and and cannellini beans to sauce, stirring well.
Transfer the pan to the oven and bake until golden and bubbly (about 15-20 mins).
Serve with a crusty bread to scoop or serve over quinoa. Garnish with fresh herbs.