Boulangerie Beans And Leeks
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 cups chopped leeks
  • 2 tsp dried thyme (or two tbsp fresh)
  • 3 cups white beans, drained (two 15-ounce cans)
  • Salt and freshly ground black pepper
  • 3 medium starchy or all-purpose potatoes, peeled
  • 1 cup low-salt vegetable stock
  • 4 tablespoons butter
  1. Heat the oven to 325°F.
  2. Saute the leeks in 1 tbsp butter, about 20 minutes, until very soft.
  3. Stir a teaspoon of the thyme, and salt and pepper to taste into the beans. Spread the beans into the bottom of a large baking dish and set aside.
  4. Spread the cooked leeks on top of the beans.
  5. Halve the potatoes lengthwise and slice thinly into half-circles. 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 the remaining thyme.
  6. 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.
Be careful how much salt you add to the beans if you are not using low-salt broth. The broth reduces during the long slow bake and you can end up with a very salty dish if using regular canned stock.
Recipe by Sprung At Last at