By Freya Bellin
In making this recipe, I was reminded to never underestimate the power of fresh herbs. I went with a mix of pretty much every herb listed below (parsley, cilantro, mint, basil, tarragon, thyme), and despite my concerns that the flavors might clash, everything came together. The leeks and herbs made my kitchen smell like a garden, and the color is gorgeous. Cannellini beans make a great base for this dish. They’re very creamy but relatively neutral in flavor, so they take well to the herbs and leeks. The result was earthy and fresh—not to mention quite versatile. As noted below, you could serve this dish with fish or chicken (you may want a chunkier, hand-mashed consistency for that), or you can puree it and use it as a topping for crostini, as I did. And I will admit to just eating it by the spoonful as well.
After a quick taste-test, I decided to add just about a tablespoon or 2 of lemon juice (about 1/3 of a fresh lemon) to the mixture. The citrus really brightened up the flavors and gave it a nice zing at the end. Recipe from The Food Matters Cookbook.