Where to begin with my love of beans?
There are so many different delicious colours and sizes and they’re all just so darn cute. How much do I love them? Well, I love beans so much that I named one of my cats Bean. THAT’S how much.
Oh, and of course, they also make such a healthy addition to the diet: they’re chock full of fibre and protein and are a great food to help balance blood sugar and keep cravings at bay.
Plus, they’re super cheap and so versatile. In fact, I ended up doing something to totally transform this recipe with the leftovers that I can’t wait to tell you about. (Keep reading and you’ll see.)
But first, let’s talk about this ridiculously easy and tasty warm bean salad. As you can see, it’s only a handful of ingredients (like most of my recipes). It’s quick to whip up and super satisfying.
I like adding a bit of dried fruits to my bean salads cause that’s how I roll, but I realize that a lot of people don’t like the taste combination of sweet + savory. If that’s you, simple omit the raisins.
Leeks are one of my favourite flavour enhancers. They’re a little milder than onions so you can go hog wild with loading up plus they’re super healthy and full of liver-supporting sulfur compounds.
Here’s a tip for you when you prepare your leeks to make sure you get all that dirt and grit out from the folds. Simply slice the leeks and add them to a bowl of water while you prepare the rest of your ingredients. Once they’ve soaked for about 10 minutes, you can drain and rinse them well in a colander. This should do the trick, but if you notice any remaining dirt, just repeat.
OK, now that we got that out of the way, let’s begin:
- 4 cups cooked white beans (dried and cooked or well rinsed from canned)
- 3 cups thinly sliced kale (washed, dried and de-stemmed)
- 2 large sliced leeks (don’t use the tough green ends)
- 5 cloves garlic, thinly sliced
- ½ tsp sea salt
- 1 tbsp coconut oil
- 1 tbsp olive oil (for drizzling)
- ¼ cup cashew crumbs (just bash whole cashews into crumbs in a pestle + mortar or in a plastic bag with a hard object)
- ¼ cup raisins
- 1 lemon (juiced)
- Heat coconut oil on med/high heat in a deep cooking saucepan. Add leeks and sauté approx. 5 minutes until just starting to soften and brighten
- Add sliced garlic and cook 1 minute longer
- Add beans, kale, raisins salt and HALF the lemon juice and cook until kale is wilted. Approx 3-4 minutes (If things start to stick a bit, add a tiny splash of water to the pan)
- Plate onto large serving platter squeeze remaining lemon juice over dish, drizzle with olive oil and stop with crushed cashews.
This makes a great side dish or main course. If using as a main course, you can jazz it up by making a bed of leafy greens and scooping some of this magic right on top. It also goes well with a side of any other veggie.
So, if you’re wondering the genius way I used the leftovers from this delicious dish (besides adding to more leafy greens for lunch the next day), I actually just added this bean salad to my trusty food processor, added a bit of tahini, a squeeze of lemon and some water and pureed into a white bean and leek hummus! One of the best I’ve made yet! I didn’t take any pics of it, but trust me, you will want to try this. Just use as much liquid as you need to get it to a consistency that makes all your dreams come true.
This looks tasty as well as nutritious. If I sub pumpkin seeds and spinach this should be just as healthy I would think, given my nut and kale sensitivities do you think Kim?