Even though it is technically spring, it still hasn’t thoroughly transitioned here in windy wellington. And indeed, it won’t warm up until at least Christmas, if not March, or even not at all. So, although a “winter warmer” kind of dish like this is not officially in season, it is still very welcome.
This takes ten minutes to make, and is packed with flavour and protein. Serve on crusty toast for a hearty lunch, or a simple supper.
Kidney Beans and Leeks (serves 2-3)
One can kidney beans
One small-medium leek
One tablespoon balsamic vinegar
Finely slice the leek. Fry the leek and beans until the leeks are soft but not overcooked. Sprinkle the balsamic vinegar over the top, and cook for another minute.