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

My favorite way to eat these super lemony, saffron-colored beans is to spoon over a deep-toasted slice of sprouted rye lathered with some type of creamy cheese like ricotta, cream cheese, or fresh chèvre. If you want something a little stronger, these beans are ideal partners for a wide variety of add-ins. You can stir in prawns in the last minutes of the shrimp, nestle a salmon fillet in the beans for the last 7 to 10 minutes or throw in a lot of baby cabbage so that the residual heat wilts the greens and comes up with you Jam 6-minute eggs. If you can’t find gigante or corona beans, make it an adventure where you can choose your own beans – cannellini, borlotti, navy or chickpeas are good. If you can’t find green onions, try doubling up on the leeks or using whole green onions (don’t cut them in half). – Asha Loupy

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