Bean Confit With Lemon,...Bean Confit With Lemon, Saffron, and All the Alliums

Bean Confit With Lemon, Saffron, and All the Alliums is a side dish that serves 4. One serving contains 156 calories, 2g of protein, and 11g of fat. For $1.44 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. 1 person found this recipe to be tasty and satisfying. This recipe from Bon Appetit requires big of saffron threads, can beans, olive oil, and spring onions. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 74%, this dish is solid. If you like this recipe, take a look at these similar recipes: Cornish Game Hens with Saffron, Olives, and Lemon Confit, Saffron Chicken, Boiled Lemon and Green Bean Salad, and sheet pan spinach quiche with spring alliums.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 375°.

2. 02

   Place a big pinch of saffron threads in a small bowl.

3. 03

   Cut 1 lemon in half and squeeze juice of 1 half over saffron.

4. 04

   Let sit 15 minutes. Meanwhile, slice remaining lemon half and remaining 1 lemon ¼" thick; remove any seeds. Set lemon slices aside.

5. 05

   Using a chef’s knife, trim dark green tops and roots from 1 medium leek; discard. Slice white and green parts into ¾" rounds; place in a colander and rinse well to remove dirt (try to keep intact). Pat dry. Trim dark green tops and roots from 2–3 spring onions; discard. Slice onions in half lengthwise. Thinly slice 1–2 green garlic stalks or trim top quarter from 1 head of garlic to expose cloves.

6. 06

   Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high. Arrange leek in a single layer in skillet and cook, undisturbed, until starting to turn deep golden brown underneath, about 3 minutes. Using tongs, transfer leek to a plate, keeping rounds as intact as possible. Arrange spring onions, cut side down, in skillet (if using head of garlic instead of green garlic, add to skillet, cut side down, too). Cook, undisturbed, until dark golden brown, about 2 minutes.

7. 07

   Transfer to plate with leek.

8. 08

   Reduce heat to medium.