Leek and Herb White Beans and Rice

Kicking off Around the World in 80 Beans with a recipe from home

Over on my TikTok and Instagram (...and Facebook Reels and YouTube Shorts), I'm exploring a world of beans, from my home state of Louisiana to across the globe.

To kick it off, I'm sharing my go-to recipe for beans. Truthfully, it doesn't always look like this. I'll soak some cannellini (white kidney beans), clean out what I have in my refrigerator and throw it in a pot. Today's white beans and rice are a little more elevated with leeks and whatever fresh or dried herbs you like, but this general method can be used for any flavor profile.

LEEKY HERBY WHITE BEANS AND RICE

INGREDIENTS (4-5 Servings)

• 1 lb.  (2 1/4 cups) cannellini beans, soaked

• 2 leeks, well-washed and chopped (whites and most of the greens)

• 4 cloves of garlic, finely chopped

• 2 ribs of celery, chopped

• Around 1/4 a cup of finely chopped fresh herbs + 1 teaspoon each of dried herbs, if desired

  • I used 1/4 of a cup total of parsley, tarragon and thyme + 1 teaspoon of dried rosemary

• 1/2 a pound of tasso, cubed (or another pork product like bacon or ham hocks)

• 2 tablespoons of butter

• 6 Cups of cooking liquid (chicken broth, stock or water + bouillon)

  • I used chicken broth + a scoop of Roasted Chicken Better than Bouillion

• salt, to taste

• Around 1/4-1/2 a teaspoon each of garlic powder, onion powder, Cajun seasoning and black pepper (season to taste)

  • I also added a few dashes of hot sauce

• 2 cups of rice, washed and cooked, for serving

DIRECTIONS

1. Soak the beans overnight, or do a quick soak.

2. Chop veggies, herbs and tasso. (Wash your leeks after chopping!)

3. Add the cubed tasso to a large pot with a drizzle of oil. Brown over medium-high heat, 3-5 minutes. Remove the browned tasso with a slotted spoon and set aside.

4. Melt two tablespoons of butter in the pot. Add in leeks, garlic and celery and sauté over medium heat until the veggies are soft and any moisture from the leeks has evaporated, 7-9 minutes.

5. Drain the soaked beans. Add the beans to the pot along with the browned tasso, herbs and seasonings. Cover with 6 cups of chicken broth (or other cooking liquid).

6. Bring the pot to a boil, then drop the heat to medium-low and simmer for as long as you have but at least an hour. For the best flavor, start the beans by midday and let the pot simmer until dinner.

7. During the last 15 minutes of cooking, remove a 1/4 of a cup of beans, smash them in a bowl with a fork and return the smashed beans to the pot. Repeat until the beans reach your desired consistency.

Did you make this? Let me know in the comments, or tag me at @jillian.blair on Instagram or @withlovejillianblair on TikTok or Facebook.