Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, April 3, 2017

Beans and Leeks

I had the pork chops ready for the barbeque but hadn’t thought much about what to serve them with, but I did have a leek in the fridge that looked like it needed to be eaten soon. While heating a large sauté pan over medium heat I quartered, sliced, and cleaned the leek well in cold water.

After a healthy pour of olive oil I added three to four cloves of chopped garlic to the pan, stirred for a minute, then added the leek and a quarter teaspoon of ground black pepper. After stirring occasionally for five minutes in went a drained can of white navy beans and a couple pinches of salt. I immediately turned the heat to low and there they sat until the pork chops were ready. Good stuff!

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