Braised white beans and leeks from The Sprouted Kitchen: A Tastier Take on Whole Foods (page 74) by Sara Forte

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted wild cod with Meyer lemon and caper relish

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • cespitler on January 07, 2018

    This is the perfect comfort food and kitchen warm up for the super cold Midwestern temps. I used Royal Corona beans from Rancho Gordo, which required a little bit longer cooking time, including about 15 minutes uncovered at the end before adding the cheese to ensure the bean broth was not too soupy and a little richer.

  • cespitler on May 07, 2017

    Even though it is getting a little warmer in the Midwest, I was still craving something warm and filling. The Braised White Beans and Leeks in The Sprouted Kitchen was just right. I mean, better than just right....I am questioning why I haven't had this in my rotation for years! I used beans from Rancho Gordo, which required about a 1/3 of the suggested cooking time. I left them in a bit longer so that the final dish wouldn't be quite so soupy.. The leeks and beans both cook down to almost mush, but do mostly hold their shape. The addition of the cheeses puts this over the top and I added a quick swirl of good olive oil as I served. This is seriously comfort food.

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