Leeky Beans

"This original vegetable dish is easy to prepare and a frequent request. It is one of the results of my quest to put some interesting flavor into steamed and boiled vegetables. I've tried using the juice from green olives instead of the vermouth, but it's rather bitter and a bit overpowering."
 
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Ready In:
15mins
Ingredients:
7
Serves:
4-6
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ingredients

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directions

  • Place beans in 2 qts boiling water over high heat.
  • Cover until boiling resumes.
  • Boil uncovered for 4 minutes or until tender.
  • Drain beans into strainer or collander and briefly run under cold water.
  • Saute leek sections and garlic in butter or oil until tender.
  • Add vermouth.
  • Salt and Pepper to taste.
  • Add beans and cover tightly, stirring occasionally, until beans are heated (1-3 minutes).

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RECIPE SUBMITTED BY

High in the mountains of southern New Mexico is a cabin hidden among five acres of Ponderosa Pines, Juniper, and Pinon trees. It is to here that I, my wife, and our two cats retreated from the hurly burly of the city. One of the loudest sounds we can hear is the flapping of wings of the Dark Eyed Juncos, White Breasted Nuthatches, and Mountain Chickadees as they visit the bird feeder. From mid-Spring to early fall, they are joined by hundreds of Hummingbirds at their feeders and in the nearby meadow. Early morning and late afternoon are the times to see the Mule deer as they pass through the yard. Some of the bolder ones occasionally stop to raid the bird feeders, especially in Winter. In the night, with the windows open, you can hear the coyotes, their lonely howls echoing through the canyons and valleys. And not one of these creatures carries or drives a boombox!
 
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