Heirloom Beans with Leeks

I was lucky to get some Jacob’s Cattle Beans for free from Marx Foods. I knew they’d be perfect for this recipe from Simply in Season.

FOR PRINTABLE VERSION CLICK HERE: Heirloom Beans with Leeks

2 cups dried Great Northern beans or other medium dried beans (sorted and rinsed)

1 bay leaf

1 tsp salt

4 thick slices bacon

6 cups leeks thinly sliced

2 Tbsp olive oil

2 Tbs rice wine vinegar OR white vinegar

1. Soak beans overnight. Drain. Add bay leaf and salt with fresh water to cover beans. Cover and bring to a boil. Simmer, covered, until just tender, 20-45 minutes depending on the beans used. Drain beans and remove bay leaf.

2. In large Dutch oven or very large frypan fry until crisp and drain on paper towel. Remove drippings from pan.

3. Add 2 T olive oil to pan and saute’ leeks 10 minutes. Crumble bacon and add to beans with leeks.

4. Add the vinegar and mix well.

Servings: 8

The Verdict: I made these as a side dish for Sunday dinner at my Mom & Dad’s. They, along with DH and me, LOVED it! My mom said it smelled like the fair when it was cooking. I’m guessing it smelled like onion rings? Not sure LOL. They sure were tasty. The cattle beans were fun, but not sure they were worth the price. Well, for me they were free, but if you were to order them online they’d be a bit spendy.

Nutrition Facts

Serving size: 1/8 of a recipe (4.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 314.09

Calories From Fat (35%) 110.09

% Daily Value

Total Fat 12.55g 19%

Saturated Fat 3.45g 17%

Cholesterol 12.92mg 4%

Sodium 466.78mg 19%

Potassium 876.63mg 25%

Total Carbohydrates 40.26g 13%

Fiber 12.66g 51%

Sugar 3.64g

Protein 12.98g 26%

Related posts:Pickled Green Beans / Dilly Beans / Canning 101
Brussels Sprouts with Leeks
Pantry Essentials: All About Beans