Leek, beans, and an egg

This is one of those recipes where the name just doesn't do it justice: it is much tastier than it sounds, I promise :)

Serves 2 as a light lunch

1 tablespoon extra virgin olive oil

1 tablespoon butter

fine grain sea salt

2 leeks, dark green parts trimmed, quartered lengthwise, then sliced every 1/2-inch

1 tin black-eyed beans

1/4 teaspoon dried wild oregano

1 teaspoon dried tarragon

I didn't change anything from the original method, so head over to http://www.101cookbooks.com/archives/blackeyed-peas-leeks-recipe.html for the how to.

We served ours with a duck egg on top.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)

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