Beans and Buttered Leeks with Toasted Breadcrumbs | Cup of Jo

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Step 1

Add olive oil, garlic, red pepper flakes, salt and pepper, to a large skillet set over low heat and cook for about one minute. Turn heat to medium-high and add breadcrumbs in one layer. Let sit on the bottom of the skillet for one minute, then toss and let sit again. You want the crumbs to be toasted and crispy, but you don’t want the garlic to burn, so as soon as you see they are crispy (taste one), remove them from the skillet into a small bowl.

Step 2

Add butter to the same skillet and turn heat to medium. Once butter is melted, add the leeks and cook until soft and sweet, 8 to 10 minutes, stirring often. Add the beans, tossing to integrate, and cook until everything is warmed through, about 5 more minutes. It’s ok if the beans break down a bit, I find it lets them absorb a little more of the leek and butter flavor — which is especially appreciated if you are using canned beans. Remove from heat and stir in the vinegar. Serve in bowls with a drizzle of olive oil, a generous topping of bread crumbs.