- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Ida Rodriguez
Ingredients
- 1 whole Leeks green part only
- 2 Bay Leaves
- 3 sprigs Thyme
- 3 sprigs Parsley leaves
- 3 1/2 quart Water preferably spring
- 1 quartered Onion
- 1 small Dried Pequin Chiles or Thai Chiles about 2 in.
- 1 pound dried beans borlotti cannellini or giant lima beans soaked in water overnight
- 1 tablespoon Kosher Salt plus additional to taste
- 1/4 cup Extra Virgin Olive Oil
- 2 tablespoons Mint chopped
- 2 Thyme or savory chopped fresh
Directions
Wash leek greens well in a bowl of cold water, then lift out and drain well. Tuck bay leaves and herb sprigs into leek greens and tie tightly in a bundle with string to make a bouquet garni.
Bring water, bouquet garni, onion, and chile to a boil in a 5-quart heavy pot and simmer, partially covered, 20 minutes. Add beans and simmer gently, stirring occasionally and adding 1 tablespoon kosher salt toward end of cooking, until tender, about 25 minutes for fresh beans or 50 minutes to 1 1/4 hours for soaked dried. Discard bouquet garni, and discard onion and chile if desired. Just before serving, transfer beans with a slotted spoon to a dish and season with kosher salt. Drizzle with oil and sprinkle with mint and thyme.
