Beans with Leeks

Pinto Beans with Spinach and Leeks

To soak dry beans, place 1/2½cup dry pinto beans in a large bowl and cover with 1 inch water.

Soak for 8 hours or overnight.

Pour beans through strainer and allow them to drain.

Rinse with water until liquid runs clear through strainer.

Pour into a stock pot with 3 cups water.

Cover pot and turn heat on high.

Bring to a boil, watching carefully to make sure that beans do not boil over. Once the pot has come to a boil, remove lid and reduce to medium heat.

Foam will form on top of the water. Use a spoon to skim off the foam. Repeat this step periodically as you notice more foam. Cook beans 1 hour or until tender.

Strain and rinse once more.

If using canned beans, choose ones with no salt added (Eden Organics). Rinse before using.

As beans are cooking, take two leeks, cut lengthwise and rinse well.

Place 2 Tablespoons olive oil in a skillet and sauté the leeks for 5 minutes.

Add salt and freshly ground black pepper.

Meanwhile, wash and chop 1 large bunch spinach.

Add to the leeks and sauté for 5 more minutes, until spinach is well wilted.

Add cooked beans to skillet, mix together, serve and enjoy!

For protein, you can add toasted walnuts, baked tempeh or sautéed chicken sausage to the dish.