Garbanzo beans and leeks, cooked in a little rosemary-infused olive oil and garlic, finished with fresh lemon juice and zest:
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Just a few ingredients, but wow, this is really good. It caught me a little off guard. I actually felt I was wasting some perfectly good leeks on such a simple dish, but this is really satisfying.
How do you think it would work with some other beans -- perhaps pintos?
CD