Lupini Bean, Garlic, & Leek Confit in Collaboration with DCEatings I SIMPLi

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iNGREDIENTS

SIMPLi Regenerative Organic Certified® Lupini Beans, par-cooked

SIMPLi Extra Virgin Olive Oil

SIMPLi Peruvian Pink Salt

Medium leeks

Garlic cloves

Thyme sprigs, leaves only

Bay leaf

Black pepper

Red pepper flakes

1 cup

2

30 8-10

1 1 & a ½ cups

1 & ½ tsp

1/2 tsp

1 pinch

iNSTRUCTIONS

Prior to making the confit, par-cook 1 cup of [lupini beans](/content/collections/heirloom-beans/products/lupini-beans "Lupini Beans"/index.html). If you soak the Lupini beans overnight, only simmer them on low in 8 cups of water for 30 minutes. If you didn’t soak the Lupini beans overnight, boil 1 cup of beans in 4 cups of water on high for 2 minutes, remove from heat, cover, & let stand for two hours. Then, drain, rinse & simmer beans on low in 8 cups of water for 30 minutes.
While beans simmer for 30 minutes, preheat the oven to 250 degrees Fahrenheit.
Chop dark green tops off leeks & slice remaining stalks down the middle. In a large bowl, soak leeks in lukewarm water to clean excess grit off the layers. You may need to scrub the leeks to remove all the dirt.
While leeks soak, peel garlic cloves and remove thyme leaves from stems.
Once leeks are clean, chop widthwise to make small, half-moon slices.
In a baking dish, mix together par-cooked [lupini beans](/content/collections/heirloom-beans/products/lupini-beans "Lupini Beans"/index.html), leeks, garlic cloves, thyme leaves, 1 bay leaf, red pepper flakes, [salt](/content/collections/superfoods/products/peruvian-pink-salt-1 "Peruvian Pink Salt"/index.html) & pepper.
Cover beans, leeks & garlic with 1 & ½ cup [extra virgin olive oil](/content/collections/superfoods/products/peruvian-pink-salt-1 "Extra Virging Olive Oil"/index.html) then cover the baking dish & bake for 30 minutes.
After 30 minutes, take the baking dish out of the oven & mix confit around. Then bake for another 30 minutes.
After the second 30 minutes, take the baking dish out of the oven & mix confit again. Raise oven temperature to 300 degrees & bake for another 30 minutes until beans are extra tender & garlic is soft enough to spread.
Let the confit cool for a few minutes until ready to serve with crackers or a baguette. If you are making the confit a day in advance, make sure to let it fully come to room temperature before transferring it to a clean, glass airtight container with a tight-fitting lid before storing it in the fridge. If there isn’t enough olive oil to cover the top of the confit once jarred, top it off with more oil before storing. Confit can be stored in the fridge for up to 2 weeks.

Lupini beans can be a bit tricky to prep and cook, especially if you’ve never heard of them, which is why we partnered up with chef and recipe developer Jordan Miller of DCEatings to bring you a series of lupini bean recipes to help guide you through the process and inspire your next meal. Lupini beans are a wonderfully versatile ingredient, packed with nutty, earthy flavors and an incredible nutritional profile. Whether you’re looking to add more plant-based protein to your diet or are looking for a new ingredient to incorporate into your meals, lupini beans should be your next pantry staple.

A bit about Jordan

Jordan Miller is a chef, recipe developer, and owner of boutique personal chef company, DCEatings. Jordan's love of food expands beyond just cooking in the kitchen to farming and agriculture, food history, food media and writing, and supporting efforts to reduce food insecurity and hunger in the US. In college, she was a writer for Spoon University, a food community and digital media platform empowering college students to become more confident in the kitchen. Before pursuing a career in the kitchen, she worked at DC Central Kitchen supporting their efforts to simultaneously reduce food waste, combat hunger, and provide culinary job training. Jordan was also a founding team member of Pineapple Collaborative, a former events company focused on building a community for women who both work in the food industry and who love food. Today, she runs DCEatings where she provides personal chef services, cooking classes, and recipe development for individuals and companies. Jordan’s food is a testament to her upbringing and love of travel. Growing up, Jordan had the privilege to travel extensively around the world, so global spices, herbs, and unique flavor compositions drive menu creation at DCEatings.

For more helpful tips on cooking our dried beans and grains, check out our [cooking guide](/content/blogs/cooking-guide "Dried Beans Cooking Guide"/index.html)!