Braised White Beans and Leeks

Page 74

| Course Type: Main Courses

(2 reviews)

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Recipe Reviews

I can't believe I forgot to review this recipe. It is delicious! I followed the recipe as indicated up through the step of sauteeing the vegetables. Instead of putting all of the ingredients in a Dutch oven, I put everything in my slow cooker, and cooked it on low for 6-8 hours. I checked the beans as Sara indicates in the recipe. When I was ready to serve the beans, I transferred half of the recipe to a casserole dish, added the cheese, and put it under the broiler until it was melted and brown. This is also how I reheated the leftovers. I also froze a portion of the leftovers without the cheese, and they held up wonderfully!

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