March 03, 2010

Boulangerie Beans with Leeks and Potatoes, Bittman style

If you have some pinto or canellini beans on hand, an inkling for roasted potatoes and a few hours to spare, I suggest you try this Bittman recipe. It's one of SM's favorites and although it takes a long time in the oven, it's worth making it as the prep time is quite minimal. 

According to Bittman, the origin of this traditional French dish goes back to traditional bakeries, where the beans were cooked in the bread oven all day long.

This time I added some sauteed leeks for extra flavor (and refinement).

Your favorite spices ( I used Chulula sauce,  thyme, black pepper and paprika)
3 cups cooked beans, drained, but still moist ( always use beans cooked from scratch / not canned)
3 medium russet or other high-starch baking potatoes, peeled ( I used some red fingerling potatoes as I  did not have other kinds )
1 cup vegetable stock (water is just fine too)
3 tablespoons butter (I usually put less)
Preheat oven to 325ºF.  Season the beans and spread the beans in a baking dish and set aside.
Top the beans with the sauteed leeks....
Thinly slice the potatoes into circles (I use my trusty mandoline that I purchased in El Dorado when I use visiting Plodova Salata and Zloiad Kaprizov).  Lay the potatoes in overlapping rows to cover the beans.  Pour the stock over the top, dot with pieces of butter, and sprinkle with salt, pepper, and your favorite spices

Cover with foil and bake for 45 minutes.  Remove the foil and continue baking until the top is browned and glazed, another 45 minutes or so.  Serve immediately, or let rest for up to an hour and serve at room temperature.

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