Mustardy Potatoes, Leeks & Pintos

1. 1

   If using dried pinto beans, soak & cook them as you normally would before beginning the rest of the recipe.

2. 2

   Heat the butter over medium-high heat, preferably in a cast-iron dutch oven. Once completely melted, add the leeks and saute until soft and beginning to fall apart, about 10 minutes.

3. 3

   Add the olive oil and give it a minute to heat. Add the potatoes and quickly move them around so they all get a coat of oil. Then walk away. Just walk away. Allow the bottom layer of potatoes to get nice and browned before mixing them, making sure all of the potatoes get tender and browned in the oil. Then, add the garlic and cook for 30 seconds to 1 minute, until fragrant.

4. 4

   Add the pintos, mustard, salt, pepper, red pepper and stir to combine. Allow the pintos to heat through and continue to season to taste until delicious!

5. 5

   Serve with a small sprinkling of parsley and enjoy!

No additional tips available.