humbled by the wind when it blows back in the breath i’m trying to release. a blustery day in january, when the flatness of the surrounding environment is accentuated by a hectic sermon of elemental fuss and furrow. even the oldest trees sway. even the oldest feelings are surfaced and called back into existence. the ground is wet with the circumstance of everlasting snow-melt and compacted salty ice. my cheeks are a salty pallet of tears, tempted by the whistling energy we call windy. inspiration nudges itself through a frozen tundra of white – three small baby leeks hanging in the balance between the only visible life and their more expected demise. if i hold my breath the wind can’t take it away.
in my immediate vicinity is a community of people celebrating the notion of resolution. bonding to the choice of change in the face of a new year. vocalizing their efforts with the solidarity of declaration. today i will be open. tomorrow i will cross the range. the next day i will provoke fits of laughter in another, only cured by more. and while i enjoy the concept of moving to change things around, i can only hope we are able to maintain the same mindset every day. daily we have the delicate ability to choose actions, form our words, and willingly connect or disconnect. may our minds be ever malleable to possibility. that and leeks are damn resilient.
- 1 cup dried white navy beans
- 1 / 2 onion, chopped roughly
- 1 clove garlic, chopped roughly
- 1 bay leaf
- salt & pepper
- a healthy glug of olive oil
- 3 tbl red wine vinegar
- 1 / 4 tsp - 1 / 2 tsp red pepper flakes (heat preference dependent)
- 3 leeks, trimmed, halved, cleaned
- 1 1 / 2 tsp olive oil
- 1 / 2 small loaf of sourdough (looking for about 1 1 / 2 cups breadcrumb)
- 1 / 2 tsp olive oil
- 1 / 4 cup sunflower seeds
- 1 tbl chopped fresh dill
- 1 / 2 cup chopped black olives
- cover dried beans with water and soak anywhere from just 4 hours - overnight (if more convenient). drain soaking water and add beans to a large stove pot. cover again with 4-6 inches of cold water. add onion, garlic, bay leaf, and a dusting of salt and pepper. bring beans to a boil and then reduce to a medium-low simmer. stirring occasionally, simmer beans for about an hour or until tender. as a note, always keep beans in liquid or they will burn.
- reserving some of the bean's cooking liquid, add the olive oil, red wine vinegar, red pepper flakes, and stir to combine. set beans aside.
- trim the green ends off of the leeks. carefully halve each leek and wash to release any possible sand or grit. in a large rimmed stove pan heat the olive oil and lay each leek in, cut side down to sear. cook 5 minutes, until leeks are well browned. carefully flip leeks back over, add beans and cooking liquid, cover, and braise over low heat for about 25 minutes. if more liquid is needed add slowly so not to drown ingredients.
- while leeks are cooking, roughly chop half a small loaf of sourdough. add bread to the body of a food processor and pulse until crumbs have formed. in a small pan heat olive oil and toast sunflower seeds briefly. add breadcrumbs and toast. add more oil to crisp if needed. finish breadcrumbs by mixing in chopped dill.
- leeks are complete once fork tender. to the pot carefully mix in black olives. serve a plate of leeks topped with beans, olives, and breadcrumbs.
I love how you made this simple dish look so classy! I am totally adding this to the menu list! (PS. I love anything and everything with white beans!).
Pamela, thank you – and for visiting! Simple is always the sweetest note. Also sharing your love of white beans. Happy winter to you. ♥
“That and leeks are damn resilient”…what a perfect humorous counterpoint to your evocative words. I love the look of this dish. Leeks usually don’t agree with me, but you’re making me want to test that out again. I also love the juxtaposition of holding your breath so that the wind won’t take it away and also knowing in order to move forward in life and be present in the moment, you need to let go, and let what was leave, so that what is can inhabit you. The challenge and paradoxes of life…
Kathryn, thank you, and for reading. I’m sorry to hear that leeks have bothered you before, I wouldn’t be able to bear it! With the beans and a little simmering liquid they seem to soak it all in without haste – very winter comfort. But even a pot of onions and beans would be a delicious option. Keep warm dear lady! xo
Lovely, lovely post Danielle! You have such a way with words. And, this gorgeous bowl of food looks delicious – as usual! Hope you’re having a great day xx
Thank you dearly Brianne – I’m so pleased you like this meal, it’s a surefire way to keep bones from freezing. Have a lovely weekend. xo
I am a huge fan of leeks- I could just have them on their own sautéed with a bit of salt. This sounds so lovely and nourishing! <3
Gen, thank you! I share your adoration for leeks, they are a year round desire of mine. xo
i was so taken in and mesmerized by the simplicity of your shares and the welcoming vibe of your blog, i soon found myself going through each of your shares. as i pinned those that spoke to me, i was becoming more and more hungry. by the time, i finished i knew i had to throw you into my reader so as to not miss future posts. THIS was all before i cooked. today, i chose that which you share above as the first of many. it was delicate. it was beautiful. it was beyond delicious. i can’t wait to take you into my kitchen again and again as i taste test your creations. i am excited about it 🙂 grateful and happy~
Such kindness – many thanks for visiting my space and dually enjoying what I’ve to share. These leeks and beans comprise one of my favorite dishes, there’s something infinitely delicious residing in these ingredients. It excites me that they tickled your fancy! Also glad you agree with the music. Is there not such poetry to Junip? Very beautiful.
i just checked out your “about” page. the music you are into… yes, yes, yes, and yes! freaked for junip once i saw walter mitty. had to go backwards to see what all i had missed by them up until that moment in time. kurt vile… come on… how is it possible to not dig all that he puts out, right? “harvest” = one of the best albums, ever. the doors… no words needed. nice share. cheers~