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Chef Sean Baker, Gather, Berkeley, CA
Ingredients:
¼ Cup Olive Oil
4 Baby Leeks, cut into ½-inch rounds
1 Qt “Tongue of Fire” shelling beans, shelled, cleaned and cooked
2 Cloves Garlic, sliced
8 Early Girl tomatoes, roasted in oven until soft, strained through fine mesh strainer, juice reserved and skins discarded.
1 Sprig Rosemary, tied with butcher twine
4 Sprigs Thyme, tied with butcher twine
1 Quart Vegetable Stock, to cover
1 Bay Leaf
Pinch of Chili Flakes
Salt and Pepper
Directions:
- Begin by adding olive oil, garlic, and baby leeks to medium saucepan
with a pinch of salt. Sweat on medium heat.
- When leeks are soft, add the rest of the ingredients and simmer for 20 minutes.
- Adjust seasoning with salt and pepper and serve hot.
- Serve with grilled meats or alone with grilled bread.
Note: The “Tongue of Fire” bean is an Italian heirloom shelling bean (Borlotto Lingua di Fuoco) originally collected from Tierra del Fuego on the tip of South America. A “shelling” bean is grown primarily for the edible seed inside. The pod is not eaten, because it is tough and stringy. The pods are ivory tan with red streaks and spots as they mature. The seeds are large and roundish. They have a nutty flavor and creamy texture.
Note: Substitutions: Cannellini beans, Great Northern or Pintos
To Cook Beans:
Add cold water to cover, no salt, bring to a boil, lower the heat, cook gently till tender, and salt at the end. Takes about 20-30 minutes.
To Roast Tomatoes:
Preheat oven to 425° degrees. Toss cut-up tomatoes in a large bowl with the olive oil, salt and pepper. Transfer to a baking sheet cut side up and roast until soft and juicy, about 20 minutes.
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