Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Leek, white and light green parts, cleaned and chopped (abt 1¬ cups) |
| 1 tablespoon | Olive oil |
| 4 \N | Garlic clove(s), chopped |
| ½ cup | Parsley, chopped |
| ½ cup | White wine |
| 2 cups | Cooked cannellini or other white beans homemade or canned |
| 2 teaspoons | Coarse-grain mustard |
| 3 tablespoons | Half-and-half |
1. In a heavy saucepan, saut‚ the leek in the olive oil until it begins to brown, about 5 minutes. Add the garlic and saut‚ for 1 minute.
2. Add the parsley and wine; simmer for 10-15 minutes. Add the beans and heat for 1-2 minutes.
3. Mix the mustard and half-and-half and add to the beans. Stir and remove from the heat.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 156-157 Submitted By DIANE LAZARUS On 10-04-95