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Side Dish
Mexican
4 - 6 servings
10 minutes
45 minutes
1 whole leek, green part only
2 bay leaves
3 sprigs thyme
3 sprigs parsley leaves
3½ quart water, preferably spring
1 quartered onion
1 small Dried Pequin Pepper or Thai Peppers about 2 inches
1 pound dried beans, Borlotti, Cannellini, or Giant Lima Beans soaked in water overnight
1 tablespoon kosher salt plus additional to taste
¼ cup extra virgin olive oil
2 tablespoons mint, chopped
Wash leek greens well in a bowl of cold water, then lift out and drain well.
Tuck bay leaves and herb sprigs into leek greens and tie tightly in a bundle with string to make a bouquet garni.
Bring water, bouquet garni, onion, and pepper to a boil in a 5-quart heavy pot and simmer, partially covered, 20 minutes.
Add beans and simmer gently, stirring occasionally and adding 1 tablespoon kosher salt toward end of cooking, until tender, about 25 minutes for fresh beans or 50 minutes to 1¼ hours for soaked dried.
Discard bouquet garni, and discard onion and pepper if desired.
Just before serving, transfer beans with a slotted spoon to a dish and season with kosher salt.
Drizzle with oil and sprinkle with mint and thyme.
