Bean Confit With Lemon, Saffron, and All the Alliums
5.0
(1)
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My favorite way to eat these super lemony, saffron-tinged beans is spooned over a deeply toasted slice of sprouted rye slathered with some kind of creamy cheese like ricotta, fromage blanc, or fresh chèvre. If you want something a little heftier, these beans are the ideal mate for a variety of add-ins. You could stir some shrimp in during the last few minutes of cooking, nestle a salmon fillet into the beans during the final 7–10 minutes in the oven, or toss in loads of baby kale, letting the residual heat wilt the greens, and top withjammy 6-minute eggs. If you can’t find jarred gigante or corona beans, make it a choose-your-own-bean adventure—cannellini, borlotti, navy, or chickpeas are good. If you can’t find spring onions, try doubling up on the leeks or using whole scallions (don’t halve them).—Asha Loupy
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What you’ll need
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Large Skillet with Lid
$40 At Amazon
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8-Inch Chef's Knife
$47 At Amazon
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Tongs
$21 At Amazon
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Colander
$11 At Amazon
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Wooden Spoon
$7 At Amazon
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Cutting Board
$10 At IKEA
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Measuring Cups
$18 At Bon Appétit Market
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Measuring Spoons
$10 At Bon Appétit Market
Ingredients
4 servings
Step 1
Preheat oven to 375°. Place a bigpinch of saffron threadsin a small bowl. Cut1 lemonin half and squeeze juice of 1 half over saffron. Let sit 15 minutes. Meanwhile, sliceremaininglemon half and remaining 1 lemon¼" thick; remove any seeds. Set lemon slices aside.
Step 2
Using a chef’s knife, trim dark green tops and roots from1 medium leek; discard. Slice white and green parts into ¾" rounds; place in a colander and rinse well to remove dirt (try to keep intact). Pat dry. Trim dark green tops and roots from2–3 spring onions; discard. Sliceonionsin half lengthwise. Thinly slice1–2 green garlic stalksor trim top quarter from1 head of garlicto expose cloves.
Step 3
Heat¼ cup extra-virgin olive oilin a large skillet over medium-high. Arrange leek in a single layer in skillet and cook, undisturbed, until starting to turn deep golden brown underneath, about 3 minutes. Using tongs, transfer leek to a plate, keeping rounds as intact as possible. Arrange spring onions, cut side down, in skillet (if using head of garlic instead of green garlic, add to skillet, cut side down, too). Cook, undisturbed, until dark golden brown, about 2 minutes. Transfer to plate with leek.
Step 4
Reduce heat to medium. Add green garlic andremaining ¾ cup extra-virgin olive oilto skillet and cook, stirring often, 30 seconds. Remove from heat and add saffron and lemon juice, reserved lemon slices,2 bay leaves, and1½ tsp. Diamond Crystalor¾ tsp. Morton kosher salt. Drainone 12–15.5-oz. jar white beans(such as gigante, corona, cannellini, or navy) in a colander and rinse under cold running water. Add beans to skillet and gently stir to coat in flavored oil. Nestle leek and spring onions (and head of garlic, if using), browned side up, into beans.
Step 5
Cover skillet and bake in oven until alliums are starting to soften, about 20 minutes. Remove skillet from oven, uncover, and gently stir beans to ensure they are mostly submerged. Re-cover skillet and continue to bake until alliums are meltingly tender and lemons are soft and jammy, 15–20 minutes more. Uncover and let sit 5 minutes.
Step 6
Serve straight from skillet or transfer to a shallow bowl. Top with¼ cup dill frondsand¼ cup mint leavesand sprinkle generously with flaky sea salt. Serve with crusty bread for sopping up oil.
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Reviews (1)
Back to Topit doesn't say when to add the lemons, I am starting to feel epicious and bon appetite are exceedingly lazy when vetting their "content" and "recipe"
I hate Epicurious
Chicago, IL
2/5/2023