Monday, September 7, 2009

I had found this recipe for white beans and leeks a while back and I had some leeks so... I love the way Jamie Oliver writes his recipes. It is very close to a pinch of this and a bit of that. It is refreshing because his style is very relaxed. And on Labor Day it fits the bill. This is the white bean and leeks part of the recipe for Grilled Fillet Steak with the Creamiest White Beans and Leeks. The leeks and beans were delicious. My husband grilled a skirt steak to be the feature part of the meal. Grilled to perfection, as always. Sorry about the lack of a photo... trying out a new camera... stay tuned...

4 leeks, washed, trimmed and finely sliced
a small bunch of fresh thyme, leaves picked
2 garlic cloves, peeled and finely chopped
olive oil
a knob of butter
a wineglass of white wine
500g/1lb 2oz good-quality tinned or jarred butter beans, drained and rinsed
a small handful of freshly picked parsley leaves, finely chopped
1 tablespoon crème fraîche (I used Sour Cream, found that it was a suitable substitute)
good-quality peppery extra virgin olive oil
sea salt and freshly ground black pepper

Sweat the leeks, thyme and garlic with a splash of olive oil and the butter in a heavy-bottomed saucepan on a low heat for 20 minutes until they are soft and sweet. Turn up the heat and add the white wine. Let the wine come to the boil, then add the beans and a splash of water, so that the beans are almost covered. Allow to simmer gently for 5 to 10 minutes until the beans are lovely and creamy. Add the parsley, crème fraîche and a good glug of the extra virgin olive oil and taste for seasoning.

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