Braised Tongue of Fire Beans
1/4 cup olive oil
2 leeks, cut into 1/2-inch rounds (or try using scallion)
1 quart Tongue of Fire shelling beans, shelled, cleaned, and cooked.
2 cloves garlic, sliced
8 sundried tomatoes in oil or oven roasted plum tomatoes
1 sprig fresh rosemary or 2 tsp dried
4 sprigs fresh thyme or 4 tsp dried
Vegetable stock to cover, about a quart
1 bay leaf
Pinch of chili flake
Salt and pepper
Add olive oil, garlic, and baby leeks to medium saucepan with a pinch of salt and sweat on medium heat. When leeks are soft, add the rest of the ingredients and simmer for 20 minutes. Adjust seasoning with salt and pepper and serve hot.