Best 3 Leek And Bean Side Dish Recipes
In this culinary adventure, we present a delectable side dish that will elevate your meals to new heights: Leek and Bean Symphony. This vibrant dish boasts a harmonious blend of flavors and textures, featuring tender leeks, hearty beans, aromatic herbs, and a touch of tangy mustard. Whether you're seeking a nutritious accompaniment for your weeknight dinners or a showstopping dish for special occasions, this Leek and Bean Side Dish is sure to impress. Discover the culinary magic that awaits as we guide you through three enticing variations: a classic Leek and Bean Casserole, a vibrant Leek and Bean Salad, and a savory Leek and Bean Soup. Each recipe offers a unique take on this delightful combination, ensuring that every palate will find its perfect match. Be ready to embark on a culinary journey of flavors and textures that will leave you craving more.
Here are our top 3 tried and tested recipes!
BAKED RICE WITH WHITE BEANS, LEEKS AND LEMON
Baking is a fail-safe, hands-off method for making perfect rice every time. Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish. Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken. If you like, you can make it even more filling by adding other vegetables like tomatoes, zucchini or broccoli florets with the leeks and almonds, or stir in spinach, arugula or sliced snap peas after it comes out of the oven in Step 4. Omit the Parmesan and it's vegan, too.
Provided by Ali Slagle
Categories dinner, lunch, casseroles, grains and rice, main course, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees. Rinse the leeks until they're clean, then shake or pat dry. Using a vegetable peeler, peel 1-inch-thick strips of lemon zest, then cut the lemon in half. Cut one half into four wedges and reserve the other half.
- In a 9-by-13-inch baking pan, combine the leeks, lemon zest strips, almonds, red-pepper flakes and olive oil. Season generously with salt and pepper, and arrange in an even layer. Roast until the leeks start to caramelize, about 20 minutes.
- Finely chop the lemon zest strips, then stir it back into the leek mixture and arrange in an even layer. Sprinkle the rice evenly over the leeks, then top with the beans and 1 teaspoon salt. Add the boiling water, then seal the pan tightly with foil. Bake until the rice is tender, 20 to 22 minutes.
- Remove from the oven, and let sit, covered, for 5 minutes, then fluff with a fork. Squeeze the lemon half over the rice, then stir in Parmesan and herbs. Season to taste with salt and pepper. Serve with lemon wedges, and more Parmesan and herbs, as desired.
LEEK AND BEAN SIDE DISH
This is a tasty, filling side dish that goes well with just about anything. I believe in other parts of the world, haricot beans are known as navy beans. Here in England, the standard can size for the beans is 400g which equates to about 14oz, but as long as the can size is close it's fine.
Provided by Shuzbud
Categories Beans
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a pan over medium heat.
- Dissolve the stock cubes in the hot water and add to the pan.
- Add the leeks and garlic and cook for a few minutes, stirring frequently.
- Add the haricot beans and continue cooking until the stock has mostly been absorbed and the leeks and beans are done.
Nutrition Facts : Calories 236.1, Fat 9.3, SaturatedFat 5.7, Cholesterol 23.2, Sodium 655.4, Carbohydrate 31.1, Fiber 6.1, Sugar 2.6, Protein 8.8
BUTTERED PEAS & LEEKS
A simple side for your roast dinner, which counts towards your five-a-day
Provided by Good Food team
Categories Side dish
Time 40m
Number Of Ingredients 6
Steps:
- Gently soften the leeks in butter and oil in your largest pan for 15-20 mins until almost meltingly soft. You can soften the leeks up to a day ahead, then just reheat in the pan before continuing the recipe. Stir in the stock, bring to a simmer and cook, stirring occasionally, for 5 mins. Stir in the peas and spring onions for 3-5 mins more until the peas are defrosted and cooked through, then season and serve.
Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.17 milligram of sodium
Tips:
- Choose fresh, tender leeks. Look for leeks that are bright green and have no signs of wilting or bruising.
- Trim the leeks properly. Cut off the root end and the dark green tops. Then, slice the leeks lengthwise and rinse them thoroughly to remove any dirt or grit.
- Use a variety of beans. This recipe calls for canned white beans, but you can also use black beans, kidney beans, or any other type of bean that you like.
- Don't overcook the leeks. Leeks should be cooked until they are tender but still have a slight crunch to them.
- Season the dish to taste. Add salt, pepper, and other seasonings to taste.
Conclusion:
This leek and bean side dish is a delicious and healthy addition to any meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a side dish that's both flavorful and nutritious, give this recipe a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
